Lamb and Sweet Potato Curry

Ingredients

Curry Powder

  • 2 tablespoons ground coriander
  • 2 tablespoons ground cumin
  • 1 ½ tablespoons ground turmeric
  • 2 teaspoons ground ginger
  • 1 teaspoon dry mustard
  • 1 teaspoon ground cinnamon
  • ½ teaspoon black pepper
  • ½ teaspoon ground cardamom
  • ½ teaspoon cayenne pepper

Curry

  • 3 tablespoons peanut oil or vegetable oil, divided
  • 2 pounds boneless lamb shoulder, cut into 1-2 inch pieces
  • 2 teaspoons fine sea salts, divided
  • 1 cup chopped yellow onion (from 1 medium [8-ounce] onion)
  • 1/2  cup chopped green bell pepper (from 1 small [7-ounce] bell pepper)
  • 1 tablespoon chopped peeled fresh ginger (from 1 [2-inch] piece ginger)
  • 1 medium garlic clove, chopped (about 1 teaspoon)
  • 3 tablespoons creamy peanut butter (preferably natural and unsweetened
  • 1 tablespoon tomato paste
  • 1 cup chopped tomato (from 1 small [7-ounce] tomato)
  • 3 cups vegatable broth
  • 1 large (16-ounce) sweet potato, peeled and cut into 1 ½ -ince cubes (about 2 ½ cups)
  • 1 (14-ounce) can coconut milk
  • 1 to 2 habanero chiles (about ¾ ounce) (to taste), stemmed , seeded, and finely chopped
  • 2 tablespoons fresh lime juice (from 1 lime)

Cooking with John

Directions:

Make the Curry Powder

  1. Combine coriander, cumin, turmeric, ginger, mustard, cinnamon, black pepper, cardamom, and cayenne in a small bowl; whisk to combine. Set aside 2 tablespoons curry powder; store remaining curry powder for another use in an airtight container at room temperature up to 2 months.

Make the Curry

2. Heat 2 tablespoons oil in a large heavy-bottomed pot or Dutch oven over medium-high. Toss together lamb and 1 teaspoon salt in a medium bowl. Working in 2 batches, add lamb to pot, and cook, turning occasionally, until browned on all sides, 8 to 10 minutes per batch. Using tongs or a slotted spoon, transfer browned lamb to a separate medium bowl; loosely tent with aluminum foil to keep warm.

3. Do not wipe pot clean. Reduce heat under pot to medium. Add onion, bell pepper, ginger, garlic, and remaining 1 tablespoon oil. Cook, stirring often and scraping up browned bits from bottom of pot, until vegetables are softened and lightly browned, about 8 minutes. Add reserved 2 tablespoons curry powder; cook, stirring constantly, until fragrant, about 30 seconds. Add peanut butter and tomato paste; cook, stirring constantly, until tomato paste mixture turns a dark red-mahogany color, about 2 minutes. Return lamb to pot, along with any juices that may have accumulated in bowl. Add chopped tomato; stir until lamb pieces are coated in tomato paste mixture. Slowly stir in broth, scraping up browned bits from bottom of pot. Bring to a boil over medium-high. Cover pot; reduce heat to low, and simmer until lamb is tender, 1 hour and 15 minutes to 1 hour and 30 minutes, stirring bottom of pot once or twice toward end of cook time. Stir in sweet potato, coconut milk, habanero, and remaining 1 teaspoon salt. Increase heat to medium-high, and return to a boil. Reduce heat to medium; simmer, uncovered, stirring occasionally with a wooden spoon to prevent sticking, until sweet potato is tender, 15 to 20 minutes. Remove from heat; stir in lime juice. Spoon curry over cooked fonio, and sprinkle with parsley.

Scroll to Top