Spiced Lamb and Sweet Potatoes in Almonds and Cream.

     Serves 2

  • 5 garlic cloves
  • 5cm piece of ginger, diced
  • 100g almonds
  • 1 tbsp olive oil
  • 500g boneless lamb, cubed
  • 1 large sweet potato, diced
  • 1 onion, finely sliced
  • 10 cardamom pods
  • 4 cloves, crushed
  • 1 cinnamon stick
  • 1 tsp ground coriander
  • 2 tsp ground cumin
  • 1 tsp chilli powder
  • 1 tsp garam masala
  • 284 ml single cream
  1. In a small processor or blender, whizz together the garlic, ginger and almonds with 100ml water until you have a paste.
  2. Heat 1 tbsp oil in the pan and fry lamb until browned. Remove and set aside.
  3. Add onions to the pan and fry until golden.
  4. Add the cardamom pods, cloves, and cinnamon and cook for 2 mins, then add the paste and the rest of the spices and stir for approx 3 mins.
  5. Return the meat to the pan with the sweet potatoes and a little salt and stir to coat with the mixture.
  6. Add another 100ml water and the cream and bring to the boil.
  7. Cover and simmer for 1 hour stirring very so often to make sure nothing sticks to the pan.
  8. If you need to thicken it, take the lid off for a while.
  9. Sprinkle some chopped chives or coriander over it and serve with rice of your choice.

This can be put into a slow cooker at step 6, but omit the extra water.

Cook on low for 4-6 hours, or high for 2-4 hours, making sure the last hour is without the lid.








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