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Add the diced onions, garlic, ginger, and curry leaves to the pot. Cook until the onions soften and turn translucent, then stir in the coriander powder, cumin powder, and curry powder. Stir constantly until the spices are fragrant.
Stir in the ground lamb, potatoes, and coconut milk. Bring the mixture to a gentle simmer and cook for 15 minutes, or until the potatoes are tender when pierced with a fork and the curry has thickened slightly.
Per serving
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Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
