Lamb Curry with Sweet Potatoes

• 450g/1lb lean lamb shoulder or leg, cut into 2.5cm/1 inch cubes
• 2 tablespoons sunflower oil
• 1 red onion, peeled and sliced
• 1 fat clove garlic, crushed
• 1 thumb sized piece of ginger, finely chopped
• 1 tsp ground tumeric
• 3 tblsp garam masla
• 3 green chillies (optional)
• 1 400g tin of chopped tomatoes
• 100ml/7fl oz lamb stock stock
• 1 small sweet potato, peeled and cubed
• Juice of half a lime
• Large handfull frehly chopped coriander
• Salt & pepper
• 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/2pint 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.

Notes

If you prefer a milder curry remove the seeds from the chillies before chopping.

Recipe supplied by: Simply Beef and Lamb

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Image provided by EBLEX