Lamb and Sweet Potato Karahi Curry

I think there is a bit of a myth that curries are complicated and time-consuming to make but using a handful of spices and in very little time you can have this delicious karahi on the table with no effort at all!

A karahi is actually the name of a type of cooking pot used in India but it lends its name to curries with tomato and chilli based sauces. This is my take on it with lamb and sweet potato but you could swap these out for your favourite meat and veg combination.

Lamb and Sweet Potato Karahi Curry

Serves 4

oil

1 large onion, sliced

2 garlic cloves, crushed

2 tsp each cumin seeds, ground coriander and garam masala

1 tsp chilli flakes

400g lamb leg steaks, cut into cubes

2 sweet potatoes, peeled and cut into cubes

400g can chopped tomatoes

sea salt and freshly ground black pepper

Heat a drizzle of oil in a large pan and gently fry the onion and garlic cloves for 5 minutes, until soft.

Add the cumin seeds, ground coriander, garam masala and chilli flakes and cook for 1 minute. Add the lamb leg steaks and brown all over. Add the sweet potato, pour in the chopped tomatoes, add a splash of water and simmer for 15-20 minutes until the potato has softened.

Season to taste with salt and pepper then serve with steamed wholemeal rice, if you like.