One Pot Curry Blend

This one pot curry recipe is based on aloo gosht, a lamb and potato dish cooked in Northern India and Pakistan. You just throw everything into a pot (or slow cooker) then sit back whilst it cooks and fills your house with delicious smells.

It’s a little bit like a spicy Lancashire hotpot and is a great meal to utilise delicious spring lamb and early new potatoes. 


  • 500g diced lamb or use peeled, diced root vegetables for a vegetarian version
  • 500g baby new potatoes - left whole
  • 1 large onion - thinly sliced
  • 2 cloves of garlic - finely chopped
  • Fresh ginger - finely chopped to make 1 tbsp
  • 2 tbsp tomato puree
  • Rice or naan breads and natural yogurt for 4 to serve
  • ONE POT CURRY BLEND (1 portion - 2 tbsp)

  1. Preheat the oven to 170°C/gas mark 4 (or you can use a slow cooker if you have one)
  2. Mix the lamb with the potatoes, onion, garlic and ginger then place in a lidded oven-proof casserole dish
  3. Mix the ONE POT CURRY BLEND with 150ml water (or 300ml water and 2 tbsp oil for the vegetarian version), 1 tsp salt and the tomato puree then pour over the lamb and potato mixture, cover and bake for 2 hours (or 6 hours in a slow cooker)
  4. 15 minutes before the curry is ready cook your rice or 5 minutes before warm your naan breads
  5. Serve the curry with the rice or naan breads and yogurt on the side

ONE POT CURRY BLEND: Spices, may contain shrimp powder, mustard, celery, sesame


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