Goan Sweet Potato Curry with Welsh Lamb

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Thursday 21st December 2017

Ingredients

  • 1 tbsp oil
  • 600g diced lamb (can use leg, shoulder or neck)
  • 1 onion, diced
  • 2 sticks celery, sliced
  • 4 cloves garlic, crushed
  • 1 red chilli – seeds removed and finely sliced
  • ½ inch fresh ginger, finely chopped
  • 3 tsp garam masala powder
  • 2 tsp turmeric powder
  • 1 tsp fennel seeds
  • 1 x 400ml can coconut milk
  • 2 tbsp tomato purée
  • 150ml veg or chicken stock
  • 1 large sweet potato, diced
  • Seasoning
  • 1 lime, rind and juice
  • Handful of fresh coriander
  • To serve – cooked rice

Method

  1. 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.
  2. 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.
  3. Add the sweet potato and continue cooking for 30 minutes or until potato is soft.
  4. To finish – stir through the lime rind and juice and sprinkle with chopped coriander.

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