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Caribbean Lamb and Sweet Potato Curry

Image of Caribbean Lamb and Sweet Potato Curry

Cooking time: 2 hours

Serves: 4

Scale to servings

Source: Ainsley Harriott's Friends and Family Cookbook

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
  1. 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.
  2. Add the onion to the pan, and cook until a rich golden brown.
  3. Return the meat to the pan with the garlic, spices, tomatoes, and lime juice. Cover and cook gently for 5 minutes.
  4. Add the stock, bring to the boil and simmer, part-covered, for one hour.
  5. 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.
  6. To serve, spoon some of the curry down the centre of each roti, roll up, and serve hot