Lamb Curry Stew With Sweet Potatoes

Warm up your evenings with a spicy pot of stew using this versatile root vegetable.

Lamb Curry Stew With Sweet Potatoes

Lamb Curry Stew With Sweet Potatoes

Curry is a delicious spice that pairs well with sweet potatoes and lamb.

Photo by: Debbie Wolfe

Debbie Wolfe

Curry is a delicious spice that pairs well with sweet potatoes and lamb.

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Is curry a dish or a spice blend? Actually, both. The word “curry” is derived from the Tamil (a (South-Indian language) word Kari, meaning sauce or relish for rice.The flavor will vary depending on country of origin. Whether it's a stew or spice blend, curry’s common feature is the incorporation of many different spices.

Most curry recipes will include these spices: coriander, turmeric, cumin, fenugreek and chili peppers. Some countries are heavier on the turmeric or chili powder. Others, especially in South Asia, have coconut milk in their curry dishes. Regardless of which version of curry blend you prefer, the spice combinations pair well in a myriad of sweet or savory dishes.

Today, curry is a byproduct of centuries of trade between India and other parts of Asia. Different cultures added their local spices to the mix. Depending on where in the world you eat curry, the dish will be heavier on meat, seafood, vegetables or chilies. Curry is easily adaptable to one’s palate.

For my lamb stew, I wanted to balance the gaminess of the lamb and the sugary nature of the sweet potato. Curry was a natural choice for the marriage of flavors. To get a delicious balance of the sweet, gamy and spicy, the stew needs to simmer on low heat to help incorporate the flavors. I used a curry blend in this recipe. The blend I use is not heavy on chili. It’s spicy, but not hot. Choose your favorite curry blend to use in this stew.

Lamb Curry Stew with Sweet Potatoes

  •  2 tablespoons extra virgin olive oil
  • 1 pound of lamb, cubed
  • 15 ounce can of pureed tomatoes
  • ½ cup flour
  • 1 large yellow onion, chopped
  • 3 tablespoons curry powder
  • 3 cups of beef stock
  • 3 sprigs of thyme
  • 1 sprig of rosemary
  • 2 medium sweet potatoes, diced
  • Black pepper to taste

1. In a large pot heat oil on medium heat.

2. Season lamb with salt and pepper.

3. Dredge the lamb in the flour.

4. Add the lamb to the pot and brown.

5. Once the meat is browned, add the onions.

6. Add curry powder, beef stock, and thyme and rosemary sprigs.

7. Bring to a boil, stir and reduce to low heat and cook for 1 hour.

8. Add the sweet potatoes.

9. Simmer for 40-50 minutes until sauce has thickened and all ingredients are tender. Remove the stems of the rosemary and thyme before serving.

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