Sweet Potato Welsh Lamb Curry

Serves 4

INGREDIENTS

600g Rhug Estate Organic Welsh Lamb Diced
1 tbsp Vasse Virgin Rich & Robust Cold Pressed Extra Virgin Olive Oil
1 onion, diced
2 sticks celery, sliced
4 cloves garlic, crushed
1 red chilli, seeds removed and finely sliced
1/2 inch fresh ginger, finely chopped
3 tsp garam masala powder
2 tsp turmeric powder
1 tsp fennel seeds
400ml can coconut milk
2 tbsp tomato puree
150ml Our Very Own Chicken Stock
1 Jumbo Sweet Potato, diced
Seasoning
1 lime, rind and juice
Handful of fresh coriander

METHOD

  1. Heat the oil in a large pan, add the diced lamb and fry until browned.
  2. Add the onion, garlic, ginger, celery and chilli and fry for 2 minutes.
  3. Add the spices and stir for a few minutes.
  4. Add the coconut milk, stock, tomato puree and seasoning.
  5. Once boiled, cover with lid and simmer for 90 minutes. Add more stock if required.
  6. Add the sweet potato and continue cooking for 30 minutes or until the potato is soft.
  7. To finish, stir through the lime rind and juice and sprinkle with chopped coriander.
  8. Serve with cooked rice.

Recipe and image credit: Welsh Beef & Lamb


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