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7 Minutes to Serving Perfect Lamb & sweet potato curry

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Lamb & sweet potato curry

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Below are the ingridients that are required to produce a heavenly Lamb & sweet potato curry:

  1. Take 500 grams of lamb stewing meat.
  2. Prepare 1/2 of medium onion chopped.
  3. You need 1 of sweet potato (peeled and sliced into half disks).
  4. Use 1 tsp of tumeric powder.
  5. Prepare 1 tbsp of medium curry powder.
  6. Prepare 1 tbsp of mild and spicy curry powder.
  7. Use 2 of star anise (crushed).
  8. Take 1 tsp of dried chilli flakes (or half red chilli chopped).
  9. Prepare 2 tbsp of chutney (I use hot).
  10. Take 1 tsp of hot sauce (I use blairs after death, if you want your curry hotter or milder use a different sauce accordingly).
  11. Get 1 of soup packet/stew packet/stock (enough for 500ml water, I used a mutton/veggie soup mix from know, brown onion will also work well).
  12. Provide 1 tbsp of garam masala spice mix.
  13. Prepare 2 dash of vegtable oil.
  14. You need 1 tsp of garlic(peeled and chopped).
  15. Prepare of salt and pepper.
  16. Provide 500 ml of boiling water.
  17. Use 1 can of tomato onion mix.

Ready with the ingridients? Below are the instructions on preparing Lamb & sweet potato curry:

  1. Put the oil, onions, chilli flakes and garlic in a medium pot on the stove on medium heat,.
  2. When onions start going soft, add tumeric powder mix well and add the meat, add the salt and peper to taste and brown the meat..
  3. Add the contents of the tomato and mix to the pot mix well. Boil the 500ml water and mix the soup powder in thoroughly ( I use a blender), add chutney and blend again..
  4. Add the soup mix to the pot and reduce heat to low(curry should simmer gently until finished).
  5. Add the star anise(2 leaves of the star) and curry powders to the pot, mix well and leave to simmer for an hour – 2 hours..
  6. Check on the curry every half hour and stir ensuring that it does not stick, add the sweet potato and cook for a further hour..
  7. Add the garam masala spice mix to a pan and roast on the stove top for 5 minutes, add to the curry and cook for a further 10 minutes. Your curry is now ready to be served and enjoyed with rice and sambals!.

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