Lamb Curry with Sweet Potatoes
A mouth watering curry with fresh garlic, red onion, Indian spices, chillies, chopped tomatoes, sweet potatoes and a little fresh lime juice.
2 hours 30 minutes
- 450g lean lamb shoulder or leg, cut into 2.5cm cubes
- 2 tablespoons oil
- 1 red onion, peeled and sliced
- 1 garlic clove, peeled and finely chopped or crushed
- 1 x 2.5cm piece fresh root ginger, peeled and finely chopped or grated
- 1 teaspoon ground turmeric
- 3 tablespoons garam masala
- 1 x 400g canned chopped tomatoes
- 200ml good, hot lamb stock
- 3 green chilies, finely chopped (optional)
- 1 small sweet potato, peeled and cubed
- Juice of ½ lime
- Large handful of freshly chopped coriander
- Black mustard seeds to garnish, optional
- Heat half the oil in a large non-stick pan and brown the lamb in batches for 3-4 minutes. Spoon into a 1.2L heatproof casserole dish.
- Add the remaining oil to the same pan and cook the onion, garlic, ginger and spices for 3-4 minutes or until soft and golden. Spoon into the casserole dish.
- Add the tomatoes, stock and chillies (if used). Bring to the boil, reduce the heat, cover and cook for 2-2½ hours or until the lamb is tender, stirring occasionally. Season if required.
- 20 minutes before the end of the cooking time add the potato and lime juice.
- Garnish with the coriander and black mustard seeds and serve with basmati rice, naan bread and a chutney of your choice.