Goan Sweet Potato Curry with Welsh Lamb

Recipe courtesy of Welsh Lamb

Ingredients

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

Seasoning

To finish:

1 lime, rind and juice

Handful of fresh coriander

To serve:

Cooked rice

Method

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.