Recipe: Lamb & sweet potato korma
Cook yourself warm this long weekend with a simple lamb and sweet potato curry from Callum Hann that the whole family will enjoy.
Lamb & sweet potato korma
serves 4
2 tbsp olive oil
600g lamb shoulder, cut into 3cm pieces
1 small sweet potato, cut into 2cm dice
1 brown onion, sliced
1 thumb-sized piece ginger, grated
6 cloves garlic, roughly chopped
1 cinnamon quill
2 tbsp garam masala
1 tbsp curry powder
400g can chopped tomatoes
600ml chicken stock
1 cup thick Greek yoghurt
½ cup frozen peas
1 cup baby spinach leaves
ÂĽ cup flaked almonds, to serve
Steamed rice, to serve
Heat a Dutch oven or heavy-based pan with a lid over high heat. Add oil and lamb. Allow to cook for a few minutes before turning occasionally until meat has browned all over. Remove lamb from pan and set aside. Add sweet potato and onion. Cook, stirring, for 3-4 minutes or until onion has softened. Stir in ginger, garlic, cinnamon, garam masala and curry powder.
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Once spices are fragrant and well combined with other ingredients (1-2 minutes), return the lamb to the pan and stir in the chopped tomatoes and stock. Cover, turn heat down to the lowest possible setting on your stove, and cook for 2-2½ hours or until lamb is falling apart tender.
Stir in yoghurt, peas and spinach. Serve korma with rice and topped with almonds.
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This recipe was first published in the April 2020 issue of SALIFE magazine.
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