SugarRoti Lamb & Sweet Potato Curry Recipe

15m

Prep Time

45m

Cook Time

60m

Total Time

Spice Level

ingredients

• 2 medium sweet potatoes, skin-on cut into ½-inch cubes (approx. 3 cups)
• 4 tablespoons olive oil or ghee (clarified butter)
• 1 SugarRoti Lamb Nu Spice Package
• 1 lb lamb, cut into 1-inch cubes (we like lamb shoulder, but any cut will work great. Ask your butcher to trim fat and cut into cubes)
• 2 ½ cups water (or your favorite broth; for a thicker curry, use less liquid)

• 1 medium serrano chili, sliced or finely chopped (remove seeds for a milder spice)
• sour cream or yogurt, to taste
• ¼ cup fresh mint, finely chopped

preparation

Preheat Oven to 400°F

1. Toss sweet potatoes with 1 tablespoon of olive oil and spread evenly on a baking sheet. Roast until tender and lightly toasted (15-20 min).
2. While the potatoes are roasting, heat remaining oil in a large saucepan over medium heat. Add SugarRoti Lamb Nu Spice package and sauté until spices are sizzling and fragrant (1-2 min).
3. Add lamb and serrano. Sauté until lamb is brown. Add water and stir, scraping bottom of pan. Simmer until lamb is tender (30-40 min).
4. Mix in roasted sweet potatoes and simmer (1-2 min). Remove curry leaves, stir in sour cream or yogurt and garnish with mint before serving.