- 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.
Goan sweet potato curry with Welsh Lamb
- Prep time 20 mins
- Cook time 2 hrs
- Serves 5+
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
Nutrition
- Energy: 1035 KJ
- Calories: 246 kcals
- Fat: 10 g
- Of which saturates: 3.7 g
- Salt: 0.7 g
- Iron: 2.9 mg
- Zinc: 3.7 mg
- Protein: 22.3 g
- Fibre: 2.9 g
- Carbohydrates: 18.5 g
- Of which sugars: 9.7 g