Goan Sweet Potato Curry with Welsh Lamb


  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.

Recipe Information

Serves 6
Calories kcals
Cooking Time


  • 600g diced Welsh Lamb (can use leg, shoulder or neck)
    1 tbsp oil
    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
    1 lime, rind and juice
    Handful of fresh coriander
    To serve – cooked rice

Nutrition Information