Stews are one of the things that keep us going during the day once the weather turns cold. There’s something about coming home and getting to eat a warm, flavorful and filling dish that brings a smile to our face and gives our family something to bond over. This lamb and sweet potato stew is perfect for those days because, even though there are a lot of ingredients (necessary, we promise!), it’s not at all complicated to put together! That we end up with a meal that has such complex flavor, always surprises and impresses us, and we’re sure you’ll feel the same!
Next time you’re not quite sure of what to make for dinner, but want something exceptionally tasty that doesn’t require too much concentration–nothing too bad will happen if you get a little distracted while making this–this lamb curry stew is the perfect choice for you!
Lamp And Sweet Potato Curry
- 1 1/2 pounds lamb stew meat, cubed
- 1 (14.5 oz.) can fire-roasted diced tomatoes
- 1 (5.4 oz) can coconut milk
- 2 bay leaves
- 4 cloves garlic, minced
- 2 onions, chopped
- 1 jalapeno, seeded and minced
- 2 cups sweet potato, peeled and cubed
- 1/4 cup toasted peanuts
- 2 tablespoons peanut oil
- 1 teaspoon curry powder
- 1 teaspoon red chili powder
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- 1 teaspoon cardamom
- 1/2 teaspoon ground turmeric
- kosher salt and freshly ground pepper, to taste
- white rice, optional
- Pulse peanuts in food processor (or grind by hand) until they are the consistency of small pebbles. Set aside.
- Heat peanut oil in a large Dutch oven or pot over medium-high heat. Once hot, add lamb (if necessary, in batches) and brown on all sides, turning occasionally for 5 minutes.
- Use a slotted spoon to remove lamb and set aside. Add sweet potato to the same pot and cook until tender and softened. 10-12 minutes.
- Add bay leaf, onion and jalapeno, and cook until softened and tender, 8-10 minutes. During the last 2 minutes, add minced garlic.
- Season with salt and pepper.
- Add curry and red chili powders, cumin, coriander, cardamom and turmeric, and cook for 2 minutes.
- Pour in fire roasted tomatoes and cook for another 4 minutes, then return lamb to the pot.
- Slowly stir in coconut milk, cover, reduce heat to low and simmer for 1-2 hours, or until meat is cooked through all the way and sauce has thickened.
- Fold in peanuts, taste and, if necessary, adjust seasoning.
- Plate with white rice and serve hot.
Recipe adapted fromThe Whole Kitchen