This delicious lamb and sweet potato curry is so easy to prepare.
Lamb and sweet potato curry is the perfect weeknight meal as it can be prepared in one pot and only takes about an hour to cook. You can use diced leg of lamb or go more traditional and ask you butcher for small pieces of lamb shoulder cut small on the bone. If you don’t mind the small bones, this really adds a lot of flavour but diced lamb leg is a lot easier to eat.
This recipe, or very close to it, will be in my next cookbook ‘The Curry Guy One Pot’ which is available for pre-order on amazon now!
About this lamb and sweet potato curry recipe
I have been preparing lamb and sweet potato curry for many years and it has long been a family favourite. When eaten in India, it is often quite spicy but I have opted for a rather mild version here. You should, however taste it and adjust the spicing to taste. With a dish like this lamb and sweet potato curry, you can add more chilli powder any time during the stewing process.
Just be sure to let the chilli powder simmer for a few minutes to cook out the raw flavour.
How easy is this recipe?
You will love just how straightforward and simple this lamb and sweet potato curry recipe is. It’s all cooked in one pot and most of the work is done in about 10 minutes.
You can literally sit back, watch a bit of telly and let your stove do most of the work.
Can you work ahead?
Yes! As with most curries, you can prepare and cook this lamb and sweet potato curry 2 or 3 days before serving. In fact, as it sits in the fridge, the flavours will develop and your curry will be even better.
So if cooking ahead is more convenient, you can do that. Most curries improve by sitting in the fridge for day or so.
This makes serving curries the perfect choice if you are serving a crowd as all of the cooking can be done long before taking them to the table. Just take your prepared curries out of the fridge and heat them up to serve.
Can lamb and sweet potato curry be frozen?
Short answer yes and it freezes very well for up to 6 months. That said, yoghurt and other dairy don’t freeze as well so when I freeze my lamb and sweet potato curry, I tend to leave the yoghurt out and add it to the hot curry just before serving.
That’s really not necessary though as there isn’t much yoghurt in this lamb and sweet potato curry anyway so feel free to freeze the whole curry or your leftovers.
What do you serve with lamb and sweet potato curry?
Step by step photos
- 2 tbsp rapeseed (canola) oil or ghee
- 1 x 5cm (2in) cinnamon stick
- 3 black cardamom pods or 6 green cardamom pods, lightly crushed
- 10 black peppercorns
- 1 star anise
- 2 Indian bay leaves
- 3 onions, finely chopped
- 1 tsp salt
- 2 tbsp garlic and ginger paste
- 200g chopped tomatoes
- 1 leg of lamb, cut into 5cm (2in) chunks (retain the bone if you have it) or small lamb shoulder chunks on the bone
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1–2 tbsp Kashmiri chilli powder
- 2 medium sweet potatoes, peeled and
- cut into 21⁄2cm (1in) dice
- 3 tbsp plain natural yoghurt
- 1 tsp garam masala
- Salt, to taste
- 3 tbsp fresh coriander (cilantro), finely chopped
- Lime wedges, to serve
- Heat the oil or ghee in a large saucepan over a medium-high heat. When visibly hot, stir in the cinnamon, cardamom pods, black peppercorns, star anise and bay leaves and temper them in the hot oil, stirring regularly for about a minute.
- Stir in the chopped onion and sprinkle in the salt and fry for about 8 minutes or until lightly browned and soft.
- Stir in the garlic and ginger paste and let it sizzle into the onion mixture for about a minute.
- Now add the diced tomatoes, followed by the lamb chunks. If using leg of lamb and you have the bone, go ahead and throw that in, too.
- Let the meat sizzle for a couple of minutes, moving it around often to brown it all over. Add the ground cumin, ground coriander and chilli powder and then pour in just enough water to cover.
- Bring this to a simmer and cook for 20 minutes and then add the cubed sweet potato. Cover the pan and simmer over a medium heat for about 30 minutes, or until the meat and sweet potato are tender.
- When ready, stir in the yoghurt one tablespoon at a time. Then sprinkle the garam masala over the top and stir it in too.
- Season with salt to taste and garnish with the fresh coriander (cilantro). Serve over rice with the lime wedges, which can be squeezed over the curry to taste.
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Amount Per Serving: Calories: 433Total Fat: 12gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 28mgSodium: 1067mgCarbohydrates: 29gFiber: 10gSugar: 8gProtein: 10g