Slow-Cooked Coconut Lamb Curry with Sweet Potatoes
"Tender chunks of lamb slowly simmered in a rich, aromatic coconut curry sauce with sweet potatoes, creating a deeply flavorful and comforting dish. This method ensures maximum tenderness and flavor development."
Ingredients
All Steps
- 1
Pat the diced lamb dry with paper towels and season generously with salt and pepper.
- 2
Heat vegetable oil in a large skillet or the insert of your slow cooker (if it has a searing function) over medium-high heat. Brown the lamb in batches until well-sealed on all sides. Remove the lamb and set aside.
- 3
Reduce heat to medium. Add the chopped onion to the same skillet and sauté for 5-7 minutes until softened and translucent. Add the minced garlic and grated ginger, cooking for another minute until fragrant.
- 4
Stir in the curry powder, turmeric, cumin, coriander, and chili powder. Cook for 1 minute, stirring constantly, until the spices are fragrant. Add the tomato paste and cook for another minute.
- 5
Return the browned lamb to the skillet (or transfer lamb and the aromatic mixture to your slow cooker). Add the diced sweet potato and coconut milk. Stir everything to combine.
- 6
Cover the slow cooker and cook on LOW for 4-6 hours or on HIGH for 2.5-3.5 hours, or until the lamb is fork-tender and easily shreds.
- 7
Once cooked, stir in the fresh lime juice (if using) and chopped cilantro. Taste and adjust seasoning if needed. Serve hot with steamed rice or naan bread.