Spicy Lamb Curry with Sweet Potato


January 23, 2013 by marksetchfield

IMG_1360Cooking time 3 hours 45 minutes, plus preparation

1 1/2 KG diced lamb on the bone
2 medium onions
1 large green pepper
1 large red pepper
4 tbsp of curry powder
10 all spice berries
or 1 1/2 tsp of all spice powder
1 tsp of garlic paste
1 small leek
3/4 Pint of chicken stock
5cm sliced piece of ginger
A hand full of coriander
3 green chillies
2 medium sweet potatoes

Chefs says: Try and use homemade chicken stock, I boil the left overs from a chicken and then freeze the stock in 1/4 pint pots. All spice berries freshly crushed add better flavour but can be hard to find, the ground powder is just as good. (1 1/2 tsp is equal to 10 berries)

the diced lamb and leave to drain. Mix in the curry powder making sure all the meat is covered. (Try and do this as far in advance as possible). Heat a couple of tablespoons of vegetable oil in a pot add the meat stir once and leave to simmer for 45 minutes on a low heat, add a few drops of water so the curry powder doesn’t burn. Next slice the peppers and onions into equal size chunks. Slice the ginger into thin strips and in a pestle and mortar crush the all-spice berries into a powder. After 45 minutes add the chicken stock stir, cover and simmer for another 45 minutes. Next add the peppers, onion, garlic, ginger and chillies stir in the ingredients pop the leek on top, cover and cook on a low heat for 2 hours. After an hour stir in the chopped coriander. Meanwhile peel and cube the sweet potatoes add to the pot 20 minutes before the two-hours is up, this will thicken the sauce. Finally stir and serve with turmeric rice or traditonal rice and peas.



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