Lamb Curry with Sweet Potatoes | Recipe | Simply Beef & Lamb
Lamb Curry with Sweet Potatoes
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Cooking tools:
- Nonstick skillet
- Baking dish
- Stove
- Oven
- Chef's knife
- Cutting board
- Peeler
- Spoon
- Measuring spoon
- Measuring cup
- Kitchen scale
- Citrus press
- Serving bowl
Ingredients
- 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
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