Regular readers will know that Dr W and I are huge curry fans. This week is extra special because it’s National curry Week. To celebrate I made this Rick Stein Sweet Potato and Lamb Curry, and I thought I’d share it with you.
It’s the 20th National Curry Week and I’m sharing today’s recipe because curries are pretty much my favourite food. I never used to be a spice fiend until I met Dr W. He introduced me to curry and bought me some very good recipe books and now it’s a weekly (or so) thing to cook a curry. Especially at the weekend, I love a comforting curry on a Sunday night to combat the Monday blues. Today’s recipe is a Sweet Potato and Lamb Curry (originally in Rick Stein’s India). It made for a lovely Sunday night feast and was relatively low maintenance to cook.
Sweet Potato and Lamb Curry
A warming, comforting curry. Modified from Rick Stein's original recipe in India.
- 500 g Lamb Neck (or Lamb Shoulder) (cut into 4cm strips and boneless)
- 200 g Sweet Potato (cubed)
- 2 Onions
- 4 Cloves of Garlic
- 75 g Ginger
- 100 ml Greek Yogurt
- 1 tsp Ground Fennel
- 1 tsp Allspice
- 1 tbsp Garam Masala
- 1 tsp Kashmiri Chilli Powder
- 1 tsp Salt
- 500 ml Water
- 2 tbsp Ghee
Start with prep. Use a large food processor (or dice finely) the onions. Use a small spice grinder or mini food processor to blend the garlic and ginger together. Use a few tbsp of the water for blending this one, to slacken the paste.
Heat the ghee in a heavy duty pan (medium heat), put the cubes of sweet potato in there for 5 minutes, make sure to stir frequently so all sides brown off. Transfer to a plate with some paper towel on it to drain, use a slotted spoon so ghee is left behind in the pan.
Add the lamb to the ghee, stir until it starts to brown. Add in the diced onion and soften for 5 minutes or so. Then add in the garlic and ginger paste, cook for another 5 minutes. Add in the spices and cook for a further minute.
Add the yogurt and cook for 5 minutes or so on a good simmer, so it reduces. Then add some of the water (not all) so that the lamb is covered, reduce the heat to a simmer and cover with a lid. Simmer away for an hour (do come back and stir occasionally).
When the hour is up, add back in the sweet potato and a touch more water if you feel it needs it. Leave the lid off, turn the heat up a little and cook for 15 minutes or so.
When ready serve. I served mine with Pilau Rice. Be sure to factor in the cooking of your side dish(es) during the hour simmer!
To celebrate National Curry Week, the recipe book From Bombay to Britain*has been released. It showcases signature recipes from 50 of the UK’s finest Indian restaurants (including Mughli’s in Manchester – my fave). All proceeds from sales of the book go to the official National Curry Week charity partners, Curry for Change. Who carry out essential work in rural regions throughout Asia and Africa. They help combat malnourishment and poverty by providing communities with the means to grow their own food and giving access to vital information on nutrition and health. The book is £14.95 on Amazon.
For more inspiration there are other curry recipes on MissPond.com:
So how are you celebrating National Curry Week? Will you be giving this Sweet Potato and Lamb Curry a go? Will you be investing in a new recipe book for the occasion? Let me know in the comments,
P.S. * PR Sample. All words, photos and opinions are my own. I was not obliged to write this post.