Curried Lamb and Potatoes Recipe
Curried Lamb and Potatoes Recipe photo by Taste of Home
Next Recipe

Curried Lamb and Potatoes Recipe

Be the first to add a review
Publisher Photo
Loads of rich flavors and spices make this a warming, inviting meal. It’s a great way to impress at a family get-together. —Subrina Goosch, North Carolina
TOTAL TIME: Prep: 30 min. + marinating Cook: 4 hours
MAKES:6 servings
TOTAL TIME: Prep: 30 min. + marinating Cook: 4 hours
MAKES: 6 servings


  • 6 garlic cloves, minced, divided
  • 3 tablespoons curry powder, divided
  • 2 tablespoons minced fresh gingerroot, divided
  • 2 teaspoons garam masala, divided
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon ground coriander, divided
  • 1-1/2 teaspoons salt, divided
  • 1 teaspoon pepper, divided
  • 1/4 teaspoon ground cumin
  • 1 tablespoon olive oil
  • 2 pounds lamb shoulder blade chops
  • 4 medium red potatoes, cut into 1/2-inch pieces
  • 1 can (15 ounces) diced tomatoes, undrained
  • 1 cup chicken broth
  • 1 small onion, chopped
  • Hot cooked brown rice and minced fresh cilantro, optional

Nutritional Facts

1 serving (calculated without rice): 337 calories, 19g fat (7g saturated fat), 76mg cholesterol, 935mg sodium, 21g carbohydrate (4g sugars, 5g fiber), 22g protein.


  1. In a large resealable plastic bag, combine 3 garlic cloves, 1 tablespoon curry powder, 1 tablespoon ginger, 1 teaspoon garam masala, chili powder, paprika and thyme, 1/2 teaspoon coriander, 1/2 teaspoon salt, 1/2 teaspoon pepper, cumin and olive oil. Add lamb chops; seal bag and turn to coat. Refrigerate 8 hours or overnight.
  2. Place potatoes in a 3- or 4-qt. slow cooker. Transfer lamb to slow cooker.
  3. Place tomatoes, broth, onion, and remaining garlic and seasonings in a blender; cover and process until blended. Pour over lamb and potatoes. Cook, covered, on low 4-5 hours or until meat is tender. When cool enough to handle, remove meat from bones; discard bones. Shred meat with two forks. Strain cooking juices, reserving potatoes; skim fat. Return lamb, cooking juices and reserved potatoes to slow cooker; heat through. If desired, serve with rice and cilantro. Yield: 6 servings.
Originally published as Curried Lamb and Potatoes in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2016, p42

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

Reviews for Curried Lamb and Potatoes

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image