Lamb and Sweet Potato Curry Recipe
Introduction
This Lamb and Sweet Potato Curry is a comforting and flavorful dish perfect for a cozy weeknight dinner. Tender ground lamb pairs beautifully with sweet potatoes and fragrant spices in a rich coconut milk sauce. It’s both hearty and satisfying, with a hint of warmth from the curry spices.
Ingredients
- 1 Tbsp garlic infused olive oil
- 1 fennel, diced (or onion)
- 1 inch piece of ginger, grated
- 1 lbs ground lamb
- 3 cups cubed purple sweet potato
- 1 can full fat coconut milk
- 1 cup broth of choice
- 1 Tbsp curry spice
- 1 tsp salt
- 1 cup frozen peas
- Chopped cilantro for serving
Instructions
- Step 1: Heat the garlic infused olive oil over medium heat in a large pan. Add the diced fennel and grated ginger, sautéing for 5-8 minutes until the fennel softens and starts to brown slightly.
- Step 2: Add the ground lamb to the pan and cook for about 10 minutes, stirring occasionally, until the lamb is browned and cooked through.
- Step 3: Stir in the cubed sweet potato, curry spice, and salt. Mix well to combine and cook for an additional 3 minutes to allow the flavors to meld.
- Step 4: Pour in the coconut milk and broth, bringing the mixture to a boil. Once boiling, reduce the heat, cover, and simmer for 15 minutes or until the sweet potatoes are tender and cooked through.
- Step 5: Add the frozen peas to the curry and cook for another 2 minutes until they are warmed through.
- Step 6: Serve the curry hot, topped with fresh chopped cilantro for a burst of freshness.
Tips & Variations
- Substitute fennel with onion if preferred for a milder flavor.
- Use lamb mince with a bit of fat for a juicier curry.
- Add a splash of lime juice before serving to brighten the dish.
- For extra heat, include a finely chopped chili or a pinch of cayenne pepper.
Storage
Store leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if the sauce has thickened too much.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of meat in this curry?
Yes, you can substitute ground lamb with ground beef, chicken, or turkey. Adjust cooking times accordingly and ensure the meat is fully cooked.
Can I prepare this curry in advance?
This curry tastes great when made ahead. Simply cool it completely, store in the refrigerator, and reheat before serving. The flavors often deepen after resting overnight.
PrintLamb and Sweet Potato Curry Recipe
This hearty Lamb and Sweet Potato Curry is a comforting dish perfect for a cozy meal. With tender ground lamb, sweet purple sweet potatoes, and fragrant spices simmered in creamy coconut milk, this curry offers a rich and flavorful experience. Enhanced with garlic-infused olive oil, fresh fennel, and a touch of ginger, it provides a balanced blend of savory and sweet flavors, complemented by a pop of fresh peas and cilantro.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-inspired
Ingredients
Main Ingredients
- 1 Tbsp garlic infused olive oil
- 1 fennel, diced (or onion)
- 1 inch piece of ginger, grated
- 1 lb ground lamb
- 3 cups cubed purple sweet potato
- 1 can (13.5 oz) full fat coconut milk
- 1 cup broth of choice (vegetable or chicken)
- 1 Tbsp curry spice blend
- 1 tsp salt
- 1 cup frozen peas
- Chopped cilantro for serving
Instructions
- Sauté Aromatics: Heat the garlic infused olive oil over medium heat in a skillet or saucepan. Add diced fennel and grated ginger, cooking for 5-8 minutes until the fennel softens and starts to brown slightly, releasing its sweet and aromatic flavors.
- Brown the Lamb: Add the ground lamb to the pan. Cook for about 10 minutes, stirring and breaking it up, until it is fully browned and cooked through with no pink remaining.
- Add Sweet Potato and Spices: Stir in the cubed purple sweet potato, curry spice, and salt. Mix well to combine all the ingredients and cook for an additional 3 minutes to coat the sweet potatoes with spices and start softening them.
- Simmer with Liquids: Pour in the full-fat coconut milk and your choice of broth. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pan and cook for 15 minutes, or until the sweet potatoes are fork-tender and cooked through, allowing the flavors to meld beautifully.
- Add Peas and Heat Through: Stir in the frozen peas and cook uncovered for 2 more minutes until they are warmed through but still retain a vibrant green color and slight crunch.
- Serve and Garnish: Remove from heat and serve the curry in bowls. Garnish with freshly chopped cilantro to add a fresh herbaceous finish that brightens the rich curry flavors.
Notes
- Fennel can be substituted with onion if preferred for a slightly different flavor profile.
- Use broth that complements the curry, such as vegetable or chicken broth, to enhance depth of flavor.
- Adjust curry spice quantity to taste depending on desired heat level.
- Leftovers store well in an airtight container for up to 3 days in the refrigerator.
- For a thicker curry, reduce the amount of broth or simmer uncovered for the last 5 minutes.
Keywords: Lamb curry, sweet potato curry, ground lamb recipe, coconut milk curry, easy stovetop curry, healthy lamb dish
