Lamb and Sweet Potato Curry

This is a nice, simple and quick curry that we have started to make a bit – it’s a variation on a coconut cream-and tomato based curry – that has neither ingredient!

This one can also be made vegetarian, just add carrot, Kumara, potato and/or parsnips instead of meat. It’s also good with other stew-type vegetables – like tomatoes, or green, canellini, or kidney beans. Though it’s best not to try it with broccoli or zucchini. Shudder. This can be made quite hot, but we tend to keep it mild for the kids. This recipe has had some success on the children-will-eat front.
It should take about 1/2- 3/4 of an hour to put together. Don’t forget to have with rice or thick fresh bread.

1 large sweet potato (diced)
1/2 kg diced lamb (or any meat really)
1/2 red capsicum (diced)
Handful of frozen peas, maybe 1/2 cup?
2 dessert spoons coconut oil
1 large splash olive oil
1 tsp turmeric
1 tsp cumin
1 cinnamon stick
3 cloves
1 star anise
1 cup rice milk
1 pinch chilli flakes, to taste

Put the meat (we start with it frozen) in boiling water, leave for at least 5-10 minutes on boil until it starts to break up. This is not an exact science, so use your own judgement on this one. Dice sweet potato into 2cm cubes and add to water. If you have non-frozen meat, put the sweet potato on first and add meat at least 5 minutes later.

Cook until meat is all separated and potatoes are starting to get soft (poke with a fork, if it goes in – great!) Reserve 1 mug of the broth and drain the rest.

Put it back onto the heat and add olive and coconut oil. Toss it gently so all the ingredients are well-coated. Now add the spices, mix again and cook for a minute. Then add diced capsicum. Cook for a few minutes then add most of the reserved liquid, and rice milk. Add peas. Cook until capsicum in tender. You can also add a bit of cornflour mixed in water to thicken the sauce, but I like it more liquid. Serve over rice.

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