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Lamb & Sweet Potato Curry

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Lamb and sweet potato curry

My mildly spiced lamb and sweet potato curry

This is an awesome way to use up left over lamb from Sunday dinner. That is it would be a great way if we ever had any leftovers.

So I’m going to assume you don’t have any leftovers either and give you the recipe from scratch. Depending on your cut of meat, you will need to cook this for 45 to 80 minutes until the meat is super tender.

To be honest, I’ve never been a big fan of sweet potatoes but they taste great with this recipe. If you are looking for something a little different from all the other lamb curries out there, you owe it to yourself to try this one.

The sweet potatoes add a whole new flavour that is not only interesting but out of this world delicious. Mildly sweet and spicy, I think you’re going to like this one.

Tip: If you have the bone from the leg of lamb, cut it into about three pieces and roast in a hot oven until brown. Throw it in with the curry as it cooks for more depth and flavour.

Lamb and sweet potato curry

This curry goes down well with an ice cold beer!

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Yield: 6

Lamb & Sweet Potato Curry

Lamb & Sweet Potato Curry
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes

Ingredients

  • 1 leg of lamb cut into two inch chucks
  • 2 tablespoons ghee or more health olive oil
  • 1 two inch piece of cassia bark or cinnamon
  • 3 black cardamom pods - lightly crushed
  • 10 black peppercorns
  • 1 star anise
  • 2 bay leaves
  • 3 onions - finely chopped
  • 5 plum tomatoes - roughly cut
  • 1 large sweet potato - cut into bite sized cubes
  • 1 tablespoon cumin
  • 1 tablespoon garam masala
  • 1 teaspoon red hot chilli powder
  • Salt and pepper to taste

Instructions

  1. Heat the ghee/oil in a large high sided frying pan or wok.
  2. When bubbling hot, toss in the whole spices and bay leaves.
  3. Stir the oil, moving the spices around in the pan for about a minutes and then dump in the onions.
  4. Fry the onions until translucent and soft and then sprinkle in a bit of salt to help release some of the moisture from the onions.
  5. When the onions are soft and lightly browned add the tomatoes followed by the lamb chunks. If using the roasted bone, add it now too.
  6. Let the meat sizzle for a couple of minutes moving it around often to brown it all round.
  7. Now add just enough water to cover along with the cumin, chilli powder and garam masala.
  8. Reduce the heat and add the cubed sweet potato.
  9. Cover and simmer until the meat and potato are tender.
  10. Season with salt and pepper to taste and serve.
  11. You could easily leave this curry for a couple of hours covered. The flavour intensifies and tastes amazing. Just heat it up again and serve.

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The lamb was supplied to me by my friends at Farmer’s Choice. It was awesome. Farmer’s Choice deliver free range meat right to your doorstep. I used my own brand of Curry Guy smoked cumin and smoked garam masala in this recipe. My spices are also available from Farmer’s Choice.

David Gancarz

Friday 2nd of September 2022

Well, I wanted a recipe to use some of my black cardamom pods and came across your recipe for Lamb and Sweet Potato Curry. I had no lamb, no sweet potatoes, no plum tomatoes and no garam masala. What I DID have was several pounds of left-over Cuban Pork, which is a classic of cubed pork shoulder/loin in lots of lime juice, garlic, paprika, oregano, salt and pepper, then roasted until tender. It is a classic Cuban dish. No sweet potatoes, but I did have four slightly ripe plantains that would be a fine stand-in for the sweet potatoes. No garam masala, but some Himalaya brand curry powder. No plum tomatoes, but a 28oz can of San Marzanos. I made the dish with the above substitution and it was delicious. I suppose it is some sort of Caribbean and south Indian mashup.

Dan Toombs

Sunday 4th of September 2022

Sounds like a really good effort at using what you had on hand. Well done! Thanks very much. Dan

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