- Heat the oil in a large pan, then add the diced lamb and fry until browned. Add the onion, garlic, ginger, celery and chilli and fry for 2 minutes.
- Add the spices and stir for a few minutes. Add the coconut milk, stock, tomato purée and seasoning. Once boiled cover with lid and simmer for 90 minutes. Add more stock if required.
- Add the sweet potato and continue cooking for 30 minutes or until potato is soft.
- To finish – stir through the lime rind and juice and sprinkle with chopped coriander.