Lamb and Sweet potato peanut curry
Recipe for a spicy Caribbean lamb curry
This hearty meal comes from the Caribbean and has West African roots. It is full of rich deep spicy flavours from curry and chili peppers and perfect for cold wintery nights.
Ingredients (4 – 6 persons)
700 g bone less lamb
2 sweet potatoes (approx. 500 g)
3 cloves of garlic
1 fresh Scotch Bonnet, Jalapeno or Habanero chili pepper, or 1 tsp chili powder
300 g tomatoes
400 ml (1 can) of coconut milk
¼ cup roasted peanuts or chunky peanut butter
2 bay leaves
2 tblsp peanut oil
1 tsp curry powder
1 tsp cumin
1tsp ground coriander
½ tsp cardamom
½ tsp ground turmeric
Trim and cut the lamb into 1-inch cubes. Peel and finely chop the onion and the garlic cloves. Peel the sweet potatoes and cut into 1 inch cubes. Stem and core the chili pepper and mince. Cut the tomatoes. Finely chop the peanuts.
Heat oil in a large pot over medium heat. Add lamb, and cook 8 to 10 minutes or until browned, stirring frequently. Use a slotted spoon to remove lamb and set aside.
Add the onion and cook until soft but not brown, about 10 minutes.
Add the garlic and chili and cook for about 5 minutes to soften.
Add the tomatoes, stir to combine, then add the peanuts/peanut butter and the spices (curry, cumin, coriander, cardamom, turmeric), stirring it in until smooth.
Add the lamb, sweet potatoes and the coconut milk, cover the pan and simmer until the sweet potatoes are tender but not falling apart (about 15 minutes).
Season with salt and pepper.
Serve stew over hot cooked couscous or rice.
Image source: Fotolia #49690938 © paul_brighton