Description
This hearty Lamb and Sweet Potato Curry is a comforting one-pot meal featuring tender ground lamb, vibrant purple sweet potatoes, and a fragrant coconut curry sauce. Perfect for a weeknight dinner, it combines warm spices, creamy coconut milk, and fresh peas for a balanced and flavorful dish.
Ingredients
Scale
Main Ingredients
- 1 Tbsp garlic infused olive oil
- 1 fennel bulb, diced (or substitute with onion)
- 1 inch piece of ginger, grated
- 1 lbs (450g) ground lamb
- 3 cups cubed purple sweet potato (about 2 medium sweet potatoes)
- 1 can (13.5 oz/400 ml) full fat coconut milk
- 1 cup (240 ml) broth of choice (vegetable or chicken broth recommended)
- 1 Tbsp curry spice blend
- 1 tsp salt
- 1 cup frozen peas
- Chopped cilantro for serving
Instructions
- Sauté aromatics: Heat the garlic infused olive oil over medium heat in a large skillet or pot. Add the diced fennel and grated ginger, and cook for 5 to 8 minutes until the fennel softens and starts to brown slightly, releasing its sweet aroma.
- Brown the lamb: Add the ground lamb to the skillet and cook for about 10 minutes, breaking it apart with a spoon, until browned and cooked through.
- Add vegetables and spices: Stir in the cubed sweet potatoes, curry spice, and salt. Mix well to coat everything evenly and cook for an additional 3 minutes to enhance the spice flavors.
- Add liquids and simmer: Pour in the full fat coconut milk and your choice of broth. Bring the mixture to a boil, then reduce heat to low, cover the pot, and let it simmer gently for 15 minutes until the sweet potatoes are fork-tender and all flavors meld together.
- Finish with peas: Stir in the frozen peas and cook for another 2 minutes until they are heated through but still vibrant green.
- Garnish and serve: Remove from heat, sprinkle chopped cilantro over the curry for freshness, and serve warm, perfect alongside rice or flatbread.
Notes
- You can substitute fennel with onion if preferred.
- Use vegetable broth to make this curry pescatarian-friendly (without lamb).
- Adjust curry spice quantity based on your preferred heat level and spice blend strength.
- Leftovers store well in the refrigerator for up to 3 days and reheat gently on the stovetop or in the microwave.
- Adding fresh lime juice at the end can brighten the flavors even more.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian-inspired
Keywords: lamb curry, sweet potato curry, coconut curry, easy curry recipe, one pot meal, ground lamb recipe, healthy curry
