Sweet potato & lamb curry

Name: Sweet potato & lamb curry
Ingredients: 600 g lamb meat (no bones); 2 large sweet potatoes; 2 onions; 1 handful cherry tomatoes; 1 tin full fat coconut milk (400 ml); 1 tin chopped tomatoes; 1 small handful raisins; 1 tin tomato purée; 2 tablespoons curry powder; 1 piece fresh ginger (3 cm); 1 clove garlic (pressed); Juice of 1 lemon; 1 handful fresh coriander; 2 tablespoons coconut oil for frying; 1 teaspoon salt; pepper to taste; Optional: half a chilli pepper

Serves 4 · 30-60 minutes

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This curry is sweet and comforting, full of nourishing ingredients and warming flavours. It´s a family favourite, my kids even ask for second helpings.

Goes well with: brown rice, quinoa, candle light

Ingredients

600 g lamb meat (no bones)
2 large sweet potatoes
2 onions
1 handful cherry tomatoes
1 tin full fat coconut milk (400 ml)
1 tin chopped tomatoes
1 small handful raisins
1 tin tomato purée
2 tablespoons curry powder
1 piece fresh ginger (3 cm)
1 clove garlic (pressed)
Juice of 1 lemon
1 handful fresh coriander
2 tablespoons coconut oil for frying
1 teaspoon salt
pepper to taste
Optional: half a chilli pepper

Method

Peel and finely chop ginger and onions, fry in coconut oil for 2 minutes on medium heat (Optional: add finely chopped chili pepper for extra spice)
Chop lamb in small cubes, add to pan with curry powder and salt, fry for 5 minutes, turn frequently
Add coconut milk, tin of chopped tomatoes and tomato puree, let simmer for 5 minutes
Wash and cut cherry tomatoes in half, peel and chop sweet potatoes in small squares
Add sweet potatoes, cherry tomatoes, pressed garlic, raisins and lemon juice to curry, let simmer for another 20 minutes
Serve with chopped coriander