Lamb and sweet potato curry

With tender lamb and sweet potato, this curry is slow-cooked to perfection. Sprinkle with sliced red chilli if you want to turn up the heat.

4

15m

2h 5m

Ingredients

  • 1 tbs olive oil
  • 600g Coles Australian Lamb Boneless Shoulder Roast, cut into 4cm pieces
  • 260g jar Coles Curry Marinade or 420g jar Sharwood’s Korma Simmer Sauce
  • 1 brown onion, thickly sliced
  • 2cm-piece ginger, peeled, grated, or 2 tsp ginger paste
  • 1 long red chilli, finely chopped (optional)
  • 1 bunch coriander, leaves picked, roots and stems finely chopped
  • 400ml can coconut milk
  • 2 gold sweet potatoes, peeled, chopped
  • 2 x 250g pkts microwave basmati rice

Method

STEP 1

Preheat oven to 180°C. Heat the oil in a casserole pan. Add the lamb and cook, turning, for 5 mins or until browned. Add the marinade, onion, ginger, chilli, if using, chopped coriander roots and stems. Cook for 2 mins or until aromatic. Add the coconut milk and bring to the boil. Cover and bake for 1 1/2 hours or until lamb is tender.

STEP 2

Add the sweet potato to the lamb mixture. Bake, covered, for 20-25 mins or until the sweet potato is tender.

STEP 3

Meanwhile, heat the rice following packet directions.

STEP 4

Finely chop half the coriander leaves and stir into curry. Divide rice and curry among serving bowls and sprinkle with remaining coriander to serve.

Serve with sliced red chilli (optional)

Dietary information

Egg-free
Gluten-free
Nut-free
Peanut-free
Sesame-free
Wheat-free

Nutrition Information

Per Serve

Energy: 3683kJ/881 Cals (42%)

Protein: 42g (84%)

Fat: 26g (37%)

Sat fat: 18g (75%)

Carb: 91g (29%)

Sugar: 20g (22%)

Fibre: 9g (30%)

Sodium: 680mg (34%)

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.