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Lamb & sweet potato curry
Lamb & sweet potato curry

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We hope you got benefit from reading it, now let’s go back to lamb & sweet potato curry recipe. You can cook lamb & sweet potato curry using 17 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Lamb & sweet potato curry:
  1. Use 500 grams lamb stewing meat
  2. Take 1/2 medium onion chopped
  3. Prepare 1 sweet potato (peeled and sliced into half disks)
  4. Provide 1 tsp tumeric powder
  5. Take 1 tbsp medium curry powder
  6. Use 1 tbsp mild and spicy curry powder
  7. Get 2 star anise (crushed)
  8. Prepare 1 tsp dried chilli flakes (or half red chilli chopped)
  9. Provide 2 tbsp chutney (I use hot)
  10. You need 1 tsp hot sauce (I use blairs after death, if you want your curry hotter or milder use a different sauce accordingly)
  11. You need 1 soup packet/stew packet/stock (enough for 500ml water, I used a mutton/veggie soup mix from know, brown onion will also work well)
  12. Get 1 tbsp garam masala spice mix
  13. Get 2 dash vegtable oil
  14. Take 1 tsp garlic(peeled and chopped)
  15. Take salt and pepper
  16. Use 500 ml boiling water
  17. Get 1 can tomato onion mix
Steps to make Lamb & sweet potato curry:
  1. Put the oil, onions, chilli flakes and garlic in a medium pot on the stove on medium heat,
  2. When onions start going soft, add tumeric powder mix well and add the meat, add the salt and peper to taste and brown the meat.
  3. Add the contents of the tomato and mix to the pot mix well. Boil the 500ml water and mix the soup powder in thoroughly ( I use a blender), add chutney and blend again.
  4. Add the soup mix to the pot and reduce heat to low(curry should simmer gently until finished)
  5. Add the star anise(2 leaves of the star) and curry powders to the pot, mix well and leave to simmer for an hour - 2 hours.
  6. Check on the curry every half hour and stir ensuring that it does not stick, add the sweet potato and cook for a further hour.
  7. Add the garam masala spice mix to a pan and roast on the stove top for 5 minutes, add to the curry and cook for a further 10 minutes. Your curry is now ready to be served and enjoyed with rice and sambals!

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