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Ingredients
Lamb and Sweet Potato Curry
- Ingredients
- 400 grams Sweet potato
- 1 onion
- 2 garlic cloves
- 5 grams ginger
- 2 Tomatoes
- 1 red chili pepper
- 800 grams lamb (such as shoulder)
- 3 Tbsps vegetable oil
- 1 Cinnamon stick
- 5 Curry leaves
- 1 Tbsp Durban Masala
- 1 tsp Turmeric
- 1 tsp Garam Masala
- salt
- fresh cilantro (for garnish)
Rinse, peel and finely dice sweet potatoes. Peel and finely chop onion, garlic and ginger. Blanch tomatoes in boiling water, then peel, core, and remove seeds. Finely chop tomatoes. Rinse chile (s). Rinse, pat dry and cut lamb into bite-sized pieces.
Heat oil in a large pan. Add onion, garlic, ginger, cinnamon stick, curry leaves and Durban Masala. Cook until onions are lightly browned and the spices are fragrant, 3-4 minutes. Add lamb, tomatoes, turmeric and about 150 ml (approximately 2/3 cup) water. Simmer over medium heat, stirring occasionally, about 1 hour. In the last 20 minutes of cooking time, add sweet potatoes and chiles. If necessary, add additional water.
Season curry with Garam Marsala and salt. Serve garnished with fresh cilantro.
Serve curry with Atchar (a South African chutney made with mangoes).