Lamb Curry with Sweet Potato and Coconut
Lamb, sweet potato and seasonings combine to make this mouthwatering curry. Served with rice or Indian bread, lamb curry with sweet potato makes a colorful, meaty and warming dinner for the whole family.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Total Time: 50 mins
- Yield: 4 1x
- Category: Entree
- Cuisine: Indian
Ingredients
Scale
- 1/2 cup (75g) thawed baby peas
- 14 oz (400g) can unsweetened coconut milk
- 2 minced garlic cloves
- 1 tablespoon minced fresh ginger
- 2 tablespoons vegetable oil
- 1 chopped onion
- 1 1/2 lbs (680g) lean ground lamb
- 1 cup (235 ml) low-sodium chicken broth or chicken stock
- 1/3 cup (15g) chopped fresh cilantro or mint leaves
- 1 1/2 tablespoons mild curry powder
- 1/2 lb (225g) peeled, diced sweet potato
- Salt and black pepper
- Hot sauce, to serve
Instructions
- Heat the oil in a big skillet until it starts to shimmer, then add the garlic, ginger and onion.
- Cook for 4 minutes or until a bit tender.
- Add the lamb and cook for 10 minutes or until just browning, breaking it up with a wooden spoon.
- Stir in the sweet potato and curry powder, then cook 2 minutes.
- Stir in the coconut milk, then season with some salt and black pepper.
- Partially cover the pan and simmer for 15 minutes or until the sweet potato is soft.
- Stir in the peas and cook, stirring, for a minute or until they are hot.
- Stir in the cilantro or mint.
- Serve with rice or Indian bread, with hot sauce on the side.
Notes
- If you want to make this ahead, refrigerate it overnight then simply reheat gently before serving
Find it online: https://victoriahaneveer.com/lamb-curry-with-sweet-potato/