Coconut Lamb Curry
Ingredients:
2 tablespoons vegetable oil
1 onion, diced
2 cloves garlic, minced
1 teaspoon freshly grated ginger
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon paprika
1 teaspoon garam masala
1 teaspoon chili powder
2 large sweet potatoes, peeled and diced
1 can (14 ounces) coconut milk
1 can (14 ounces) diced tomatoes
1/2 cup vegetable broth
2 tablespoons tomato paste
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
2 pounds boneless lamb, cut into 1-inch cubes
Directions:
Heat oil in a large skillet over medium-high heat.
Add the onion and garlic and cook for 4 minutes, stirring occasionally.
Add the ginger, coriander, cumin, turmeric, paprika, garam masala, and chili powder, and cook for 1 minute, stirring constantly.
Add the sweet potatoes and cook for 3 minutes, stirring occasionally.
Add the coconut milk, diced tomatoes, vegetable broth, tomato paste, salt, and pepper.
Bring to a boil, reduce heat to low, and simmer for 10 minutes, stirring occasionally.
Add the lamb cubes and simmer for 20 minutes, stirring occasionally.
Serve over steamed rice or with naan bread.