Lamb Curry with Sweet Potatoes Lamb Curry with Sweet Potatoes

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.

prep time
20 mins

cook time
2 hours 30 minutes

4 people

  • Energy


  • Fat


  • Saturates


  • Carbs


  • Sugars


  • Fibre


  • Protein


  • Salt



  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 20 minutes before the end of the cooking time add the potato and lime juice.
  5. Garnish with the coriander and black mustard seeds and serve with basmati rice, naan bread and a chutney of your choice.



If you prefer a milder curry remove the seeds from the chillies before chopping. Traditional potatoes work well as a substitute for sweet potatoes too.