Goan Sweet Potato Curry with Welsh Lamb
1 tbsp oil
600g diced lamb (can use leg, shoulder or neck)
1 onion, diced
2 sticks celery, sliced
4 cloves garlic, crushed
1 red chilli – seeds removed and finely sliced
½ inch fresh ginger, finely chopped
3 tsp garam masala powder
2 tsp turmeric powder
1 tsp fennel seeds
1 x 400ml can coconut milk
2 tbsp tomato purée
150ml veg or chicken stock
1 large sweet potato, diced
1 lime, rind and juice
Handful of fresh coriander
Heat the oil in a large AGA pan on the boiling plate, then add the diced lamb and fry until browned. Add the onion, garlic, ginger, celery and chilli and fry for 2 minutes.
Add the spices and stir for a few minutes. Add the coconut milk, stock, tomato purée and seasoning, bring to the boil and cover.
2, 3, 4 and 5 oven AGA: Place onto the floor of the simmering oven (AGA Total Control and AGA60 owners use the floor grid) and simmer for 1½-2 hours, or until the lamb is tender. Add the sweet potato and continue cooking for 30 minutes or until the potato is soft.
To finish – stir through the lime rind and juice and sprinkle with chopped coriander.
Conventional cooking: Once boiled, cover with a lid and simmer on the hob for 90 minutes, add more stock if required. Add the sweet potato and continue cooking for 30 minutes or until the potato is soft.
|Expert Tip||Free delivery on all orders over £50|