Dinner

Lamb and Sweet Potato Curry Recipe

ByMatteo Rossi February 27, 2026February 27, 2026

Introduction

This Lamb and Sweet Potato Curry is a comforting and flavorful dish perfect for a weeknight dinner. With tender ground lamb, sweet purple potatoes, and a creamy coconut curry sauce, it’s both hearty and satisfying.

Ingredients

1 Tbsp garlic infused olive oil
1 fennel, diced (or onion)
1 inch piece of ginger, grated
1 lbs ground lamb
3 cups cubed purple sweet potato
1 can full fat coconut milk
1 cup broth of choice
1 Tbsp curry spice
1 tsp salt
1 cup frozen peas
Chopped cilantro for serving

Instructions

Step 1: Heat the garlic infused olive oil over medium heat and sauté the diced fennel and grated ginger for 5-8 minutes until the fennel has softened and started to brown slightly.
Step 2: Add the ground lamb to the pan and cook for about 10 minutes, stirring occasionally, until the lamb is browned.
Step 3: Stir in the cubed sweet potato, curry spice, and salt. Mix well to combine and cook for 3 minutes to allow the flavors to meld.
Step 4: Pour in the coconut milk and broth. Bring the mixture to a boil, then cover the pan and reduce the heat to simmer for 15 minutes, or until the sweet potatoes are fork tender.
Step 5: Add the frozen peas and cook for another 2 minutes until they are heated through.
Step 6: Serve the curry hot, garnished with fresh chopped cilantro for a bright, fresh finish.

Tips & Variations

Try substituting fennel with onion if you prefer a milder flavor.
For extra heat, add a chopped chili or a pinch of cayenne pepper with the spices.
Swap frozen peas with green beans or spinach for a different vegetable twist.
Use lamb mince with higher fat content for a richer curry, or leaner for a lighter dish.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, adding a splash of broth or water if the curry has thickened too much. This dish can also be frozen for up to 2 months; thaw in the refrigerator overnight before reheating.

How to Serve

The image shows a white bowl with a blue rim filled with a colorful curry dish. The curry has a creamy yellow-green liquid base with chunks of purple and white sweet potatoes, crumbled brown cooked meat, and small green peas layered throughout. Fresh bright green cilantro leaves sit on top as garnish. To the side, there is a small white bowl holding a pile of yellow turmeric powder and some sprigs of cilantro scattered on a white marbled surface. A striped white, black, and blue cloth is seen in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh sweet potatoes instead of purple sweet potatoes?

Yes, regular orange sweet potatoes work well in this recipe and will provide a slightly sweeter flavor, though the color will be different.

Is this curry spicy?

This curry is mildly spiced with curry powder and ginger but not very hot. You can always adjust the heat by adding chili or cayenne if you prefer more spice.