Caribbean Lamb and Sweet Potato Curry
Cooking time: 2 hours
This doesn't taste like an Indian curry, although it shares common ingredients. It goes great with a naan, or if you fancy making them, the original recipe serves them with clap-hand roti
- 3 tbsp sunflower oil
- 800 g / 1¾lb diced leg of lamb, trimmed of excess fat
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- ¼ tsp ground cloves
- ½ tsp ground turmeric
- ½ tsp ground cinnamon
- 2 tsp mild curry powder
- 2 tsp garam masala
- 1 200g / 7oz can chopped tomatoes
- juice of half a lime
- 300 ml / 10fl.oz chicken stock
- 2 small sweet potatoes, about 350g / 12oz, peeled and cut into small dice
- ½ tsp salt
- Heat 1½ tablespoons of the oil into a large pan, add half the lamb and cook, turning, until nicely browned all over. Transfer to a plate and repeat with the rest of the oil and lamb.
- Add the onion to the pan, and cook until a rich golden brown.
- Return the meat to the pan with the garlic, spices, tomatoes, and lime juice. Cover and cook gently for 5 minutes.
- Add the stock, bring to the boil and simmer, part-covered, for one hour.
- Add ½ teaspoon salt and the sweet potatoes and cook uncovered for a further 15-20 minutes until they are tender and the sauce has reduced and thickened.
- To serve, spoon some of the curry down the centre of each roti, roll up, and serve hot