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Victoria Haneveer

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.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Course: Entree
Cuisine: Indian
Ingredients Method Notes

Ingredients
 

  • 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

Method
 

  1. Heat the oil in a big skillet until it starts to shimmer, then add the garlic, ginger and onion.
  2. Cook for 4 minutes or until a bit tender.
  3. Add the lamb and cook for 10 minutes or until just browning, breaking it up with a wooden spoon.
  4. Stir in the sweet potato and curry powder, then cook 2 minutes.
  5. Stir in the coconut milk, then season with some salt and black pepper.
  6. Partially cover the pan and simmer for 15 minutes or until the sweet potato is soft.
  7. Stir in the peas and cook, stirring, for a minute or until they are hot.
  8. Stir in the cilantro or mint.
  9. 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