Lamb and sweet potato curry

Tender lamb, warming ginger and natural yogurt make Rachel Allens curry a memorable winter warmer
By Rachel Allen
Lamb and sweet potato curry
  • Rating:
  • Serves: 4-6
  • Cook Time: 1 hour 45 minutes
  • Prep Time: 20 minutes
  • Effort: easy


  • 8 green cardamom pods
  • 1 tbsp sunflower oil
  • 500g boneless shoulder or leg of lamb, cut into 23cm cubes, trimmed of fat
  • 1 onion, peeled and sliced
  • 4 garlic cloves, peeled and finely chopped
  • 1 tsp root ginger, peeled and finely chopped
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 1/4 tsp turmeric
  • 1/2 tsp cayenne pepper
  • 500 ml chicken stock
  • 1 sweet potato, peeled and cut into 2cm cubes
  • 75 ml natural yogurt
  • handful chopped coriander, to serve


1. To extract the cardamom seeds from the pods, place the pods on a chopping board, lay the flat side of a large knife over the top and press down to lightly crush. Remove the seeds, discarding the pods, and set aside.

2. Pour the sunflower oil into a large casserole dish or saucepan with a lid. Place the pan on a high heat, then season the lamb with salt and pepper and place in the hot oil.

3. Sauté the lamb pieces, stirring frequently, for 5 minutes or until the meat is browned all over. Remove the meat with a slotted spoon, leaving any oil behind, and set aside on a plate.

4. Add a little extra sunflower oil to the dish or pan if necessary, then reduce the heat to medium and add the onion, garlic and ginger. Cook, stirring occasionally, for 68 minutes or until the onion is soft and golden.

5. Stir in the coriander, cardamom and cumin, turmeric and cayenne pepper and add the reserved lamb.

6. Stir together for a further minute then pour in the stock and season with salt and pepper. Bring to the boil then reduce to a low heat. Cover with a lid and simmer for 45 minutes to 1 hour, stirring occasionally, until the lamb is almost tender.

7. Next, tip in the sweet potato and cook for another 30 minutes or until the potato is soft. If you would like a thicker sauce, then remove the lid and cook, uncovered, for a further 10 minutes. Remove from the heat, stir in the yoghurt and serve with a sprinkling of fresh coriander and naan bread.

Recipe taken from Rachel Allen's Easy Meals.

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