Lamb and sweet potato curry
8 green cardamom pods
1 tbsp sunflower oil
500g (1lb 2oz) boneless leg or shoulder of lamb, cut into 2–3cm (¾–1¾in) cubes, trimmed of fat
Salt and freshly ground black pepper
1 onion, peeled and sliced
4 cloves of garlic, peeled and finely chopped
1 tsp peeled and finely chopped root ginger
2 tsp ground coriander
2 tsp ground cumin
¼ tsp turmeric
½ tsp cayenne pepper
500ml (18fl oz) chicken stock
1 sweet potato (about 300g/11oz), peeled and cut into 2cm (¾in) cubes
75ml (3fl oz) natural yoghurt
Handful of chopped coriander, to serve
This recipe is from 'Easy Meals' by Rachel Allen is published by Collins, priced £25
Serves
4-6
Preparation Time
20 minutes
Cooking Time
90 minutes
Main ingredients
Lamb
Recipe Type
Easy Recipes, Entertaining, Family Dinners, One Pot
Special Info
Egg free, Pregnant Mums
Level of Difficulty
Easy