According to Wikipedia, curry is a dish of meat and vegetables, cooked in an Indian style spicy sauce and served with rice. And while not what I think of when I think "curry", other than the rice, this full-of-flavor dish meets the definition. I adapted this dish from Meena's blog "Hooked on Heat", a great spot for Indian recipes that anyone can tackle. As you know if you've been reading ELEB for a while, I'm trying to cook more Indian recipes. This one is a winner!
You have to be somewhat committed to cooking Indian flavored food to tackle this recipe. It has quite a few spice ingredients. As it turned out, I had all of them in my cupboard and I would encourage you to
Recipe for Lamb and Sweet Potato Curry
Yield: 4 servings
Time: 60 minutes
- 2 TBSP canola oil
- 5 whole cloves
- 5 whole cardamom pods
- 1 cinnamon stick
- 1 tsp cumin seeds
- 1 large onion, sliced
- 1/2 tsp chili powder
- 1 TBSP coriander powder
- 1 tsp roasted cumin powder
- 1/2 tsp garam masala powder
- 1 TBSP ginger-garlic sauce
- 2 medium tomatoes, finely chopped, about 2 cups
- 1 lb ground lamb
- 1 large sweet potato, cubed, about 3 cups
- 1 cup water
- 4 cups baby spinach, washed and dried
- salt, to taste
- Sauté cloves, cardamom pods, cinnamon stick, and cumin seeds with onions in hot oil over medium high heat until lightly browned.
- Add in tomatoes, ginger-garlic sauce and remaining spices, and cook over medium heat for 5 minutes until tomatoes soften and begin to break down.
- Crumble in lamb and cook until most of pink is gone, about 5 minutes.
- Add in sweet potatoes and cook covered for 20 minutes over medium-low heat until potatoes are cooked through.
- Stir in spinach and cook uncovered until wilted, about 3-4 minutes
- Taste and season with salt as needed.
|Ready to add tomatoes|
|Ready to add potatoes|
|Ready to add spinach|
So, thanks to Meena for an inspiring recipe. I hope you'll give it a try.
What ethnic dishes are you cooking these days?