Lamb 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
Scale
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
Find it online: https://tastygenius.com/lamb-and-sweet-potato-curry-recipe/
