Curried Lamb in Potato Crust

Name: Curried Lamb in Potato Crust
Prep time: 30 min
Cook time: 90 min
Total time: 130 min
Yield: 6 servings
Cuisine: Quebecois
Ingredients: 1 kg lamb shoulder (cut into cubes); 2 tbsp vegetable oil; 1 large onion (chopped); 3 cloves garlic (minced); 1 tbsp ginger (grated); 2 tbsp curry powder; 400 g canned tomatoes (diced); 200 ml coconut milk; 1 tsp salt; 1/2 tsp black pepper; 4 medium potatoes (peeled and thinly sliced); 2 tbsp butter (melted); 1 tsp salt

130 min 6 servings Medium

All Recipes

A savoury and aromatic lamb curry encased in a crispy potato crust, perfect for a hearty meal.

Prep

30 min

Cook

90 min

Total

130 min

Servings

Difficulty

Medium

Curried Lamb in Potato Crust is an inventive twist on traditional lamb curry. This dish combines the robust flavours of a classic curry with the comforting texture of a crispy potato crust, making it a delightful choice for dinner. The curry itself is rich and aromatic, infused with a blend of spices that perfectly complement the tender lamb. When encased in thinly sliced potatoes, it creates a beautiful contrast of textures and flavours, offering a unique dining experience that is both satisfying and elegant.

Instructions

Prepare the lamb

Trim excess fat from the lamb shoulder and cut it into 2.5 cm (1 inch) cubes.

Pro tip: For more flavour, marinate the lamb with spices overnight.

Cook the curry

In a large pot, heat the vegetable oil over medium-high heat. Add the lamb cubes and brown on all sides, about 5 minutes. Remove and set aside.

Pro tip: Do not overcrowd the pot when browning the lamb.

Sauté aromatics

In the same pot, add the onion, garlic, and ginger. Sauté until the onion is translucent, about 3-4 minutes.

Pro tip: Stir frequently to prevent burning.

Add spices and liquids

Stir in the curry powder, then add the browned lamb, canned tomatoes, coconut milk, salt, and pepper. Bring to a boil, then reduce heat to low and simmer for 45 minutes, until the lamb is tender.

Pro tip: Adjust seasoning to taste during cooking.

Prepare potato crust

Preheat the oven to 200°C (400°F). Arrange the sliced potatoes in a circular pattern over the curry. Brush with melted butter and sprinkle with salt.

Pro tip: Overlap the potato slices slightly for a better crust.

Bake

Bake in the preheated oven for 30-35 minutes, or until the potatoes are golden and crispy.

Pro tip: Check halfway through baking to ensure even cooking.

💡

Tips & Tricks

Use waxy potatoes for the crust to ensure they hold together.
Trim excess fat from the lamb for a leaner curry.
Let the curry cool slightly before adding the potato crust for better adherence.
For extra flavour, marinate the lamb overnight.

Frequently Asked Questions

What is cari d'agneau?

Cari d'agneau is a lamb curry dish, often infused with spices and cooked until tender, sometimes with a crust like potatoes.

How do I make the potato crust crispy?

Ensure the potatoes are thinly sliced, brushed with melted butter, and baked at a high temperature until golden.

Can I make this dish ahead of time?

Yes, you can prepare the curry in advance. Add the potato crust and bake just before serving.

What type of lamb is best for curry?

Lamb shoulder is ideal for curry due to its flavour and tenderness when slow-cooked.

What should I serve with this dish?

Pair it with steamed vegetables or a green salad. A glass of red wine complements the flavours well.

Serving Suggestions

Serve this Curried Lamb in Potato Crust with a side of steamed vegetables or a crisp green salad to balance the richness of the dish. A glass of red wine, such as a Syrah, pairs wonderfully with the spices and lamb. This dish can be prepared ahead of time. Simply reheat in the oven at 180°C (350°F) for about 20 minutes until warmed through. Store leftovers in an airtight container in the fridge for up to 3 days.

Nutrition per serving

480

Calories

30g

Protein

20g

Fat

Savoury and perfectly seasoned grilled leg of lamb for any occasion.

Medium135 min

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