Ingredients
- 600g PGI Welsh Lamb (leg, shoulder or neck), diced
- 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
- 400ml can of 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
- Serve with cooked rice
120
Cooking Time
20
Prep Time
5+
Serves
- 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 the potato is soft.
- To finish – stir through the lime rind and juice and sprinkle with chopped coriander.
