Lamb and sweet potato curry | MummyPages.uk

Ingredients

• 8 green cardamom pods
• 1 tbsp sunflower oil
• 500g (1lb 2oz) boneless leg or shoulder of lamb, cut into 2–3cm (¾–1¾in) cubes, trimmed of fat
• Salt and freshly ground black pepper
• 1 onion, peeled and sliced
• 4 cloves of garlic, peeled and finely chopped
• 1 tsp peeled and finely chopped root ginger
• 2 tsp ground coriander
• 2 tsp ground cumin
• ¼ tsp turmeric
• ½ tsp cayenne pepper
• 500ml (18fl oz) chicken stock
• 1 sweet potato (about 300g/11oz), peeled and cut into 2cm (¾in) cubes
• 75ml (3fl oz) natural yoghurt
• Handful of chopped coriander, to serve