Lamb and sweet potato curry

Chef: Rachel Allen
Prep: 20 mins
Cook: 90 mins
Lamb and sweet potato curry

8 green cardamom pods

1 tbsp sunflower oil

500g (1lb 2oz) boneless leg or shoulder of lamb, cut into 2–3cm (¾–1¾in) cubes, trimmed of fat

Salt and freshly ground black pepper

1 onion, peeled and sliced

4 cloves of garlic, peeled and finely chopped

1 tsp peeled and finely chopped root ginger

2 tsp ground coriander

2 tsp ground cumin

¼ tsp turmeric

½ tsp cayenne pepper

500ml (18fl oz) chicken stock

1 sweet potato (about 300g/11oz), peeled and cut into 2cm (¾in) cubes

75ml (3fl oz) natural yoghurt

Handful of chopped coriander, to serve

This recipe is from 'Easy Meals' by Rachel Allen is published by Collins, priced £25

To extract the cardamom seeds from the pods, place the pods on a chopping board, lay the flat side of a large knife over the top and press down to lightly crush. Remove the seeds, discarding the pods, and set aside.

Pour the sunflower oil into the casserole dish or saucepan on a high heat, then season the lamb with salt and pepper and place in the hot oil. Sauté the lamb pieces, stirring frequently, for 5 minutes or until the meat is browned all over. Remove the meat with a slotted spoon, leaving any oil behind, and set aside on a plate.

Add a little extra sunflower oil to the dish or pan if necessary, then reduce the heat to medium and add the onion, garlic and ginger. Cook, stirring occasionally, for 6–8 minutes or until the onion is soft and golden. Next, stir in the coriander and cumin, along with the turmeric and cayenne pepper, and add the reserved lamb.

Stir together for a further minute, then pour in the stock and season with salt and pepper. Bring to the boil, then reduce the heat to low, cover with a lid and simmer for 45 minutes to 1 hour, stirring occasionally, until the lamb is almost tender.

Next, tip in the sweet potato and cook for another 30 minutes or until the potato is soft. If you would like a thicker sauce, then remove the lid and cook, uncovered, for a further 10 minutes. Remove from the heat, stir in the yoghurt and serve with a sprinkling of fresh coriander and naan bread.


Preparation Time
20 minutes

Cooking Time
90 minutes

Main ingredients

Recipe Type
Easy, Entertaining, Family Dinners, One Pot

Special Info
Egg free, Pregnant Mums

Level of Difficulty

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