Print Recipe
Lamb and Sweet Potato Curry
This rich dish achieves its depth of flavor without the use of onion, which is a standard ingredient in most curries. The lamb can be replaced with beef or tempeh if preferred, and any suitable winter squash may be used in place of the sweet potato.
Votes: 0
Rating: 0
You:
Rate this recipe!
Prep Time 10 minutes
Cook Time 1 hour
Servings
servings
Ingredients
Prep Time 10 minutes
Cook Time 1 hour
Servings
servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Combine the cornstarch, paprika, garam masala, salt, and pepper in a large bowl. Add the lamb, and toss to coat.
  2. Heat just over half of the oil in a large nonstick pot over medium heat. Add the curry powder and heat for 1 to 2 minutes, until fragrant. Add the remaining oil, lamb, and celery to the pan and toss until the lamb is browned on all sides. Stir in the tomato paste, stock, and bay leaf. Increase the heat to high and bring to a boil, stirring often. Reduce the heat to medium-low, add the crushed tomatoes, and simmer for 50 to 60 minutes, until the meat is tender.
  3. Meanwhile, cook the sweet potatoes in a small saucepan of boiling water until tender. Drain.
  4. Add the sweet potatoes and spinach to the curry and stir until the spinach has wilted. Serve with rice.
Recipe Notes

Recipe adapted from The Complete Low-FODMAP Diet: A Revolutionary Plan for Managing IBS and Other Digestive Disorders by Sue Shepherd, PhD and Peter Gibson, MD, retrieved September 2015.


Pin It on Pinterest