Slow Cooked Lamb Madras with Baby Potatoes
Melting lamb and small potatoes in a deep, tangy madras sauce, finished with a pinch of garam masala.
Made with Madras paste and Garam masala (homemade). Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr 45
- LevelMedium
- Costabout £2.48 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat half the oil in a large heavy pan over a high heat. Brown the lamb in two batches for 4 minutes each, then lift out onto a plate.
4 min - 2
Lower the heat to medium and add the remaining oil and the onion. Cook for 8 minutes until soft and golden.
8 min - 3
Stir in your ready made madras paste (see the base recipe) and fry for 2 minutes until the oil separates.
2 min - 4
Return the lamb with any juices. Add the tomatoes and water, bring to the boil, cover and simmer very gently for 1 hour.
60 min - 5
Add the potatoes, cover again and cook for 25 minutes more, until the lamb is tender and the potatoes are soft. Take the lid off for the last 10 minutes if the sauce is thin.
25 min - 6
Stir in your ready made garam masala (see the base recipe) and the coriander. Rest for 5 minutes, then serve with rice.
Tips
- Brown the lamb in batches. A crowded pan steams the meat and you lose the deep flavour.
- Keep the simmer barely bubbling. A hard boil makes lamb tough.
- This tastes even better the next day, once the spices have settled into the sauce.
Storing and freezing
Cool quickly and keep in the fridge for up to 3 days. Freeze for up to 3 months. Reheat until steaming hot all the way through.
Questions
Which cut of lamb is best for madras?
Boneless leg or shoulder. Shoulder is fattier and more forgiving, so it needs about 15 minutes longer. Trim any thick hard fat before cooking.
Can I make it in a slow cooker?
Yes. Brown the lamb, fry the onion and paste in a pan, then tip everything except the potatoes into the slow cooker. Cook on low for 6 hours, adding the potatoes for the last 2 hours.
How do I make the sauce thicker?
Take the lid off and simmer for 10 to 15 minutes, or crush a few of the potatoes into the sauce with the back of a spoon.
More made with madras paste
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
