Cook yourself warm this long weekend with a simple lamb and sweet potato curry from Callum Hann that the whole family will enjoy.

Recipe Callum Hann | Photograph Brendan Homan | Styling Natalie Homan

Lamb & sweet potato korma
serves 4

2 tbsp olive oil
600g lamb shoulder, cut into 3cm pieces
1 small sweet potato, cut into 2cm dice
1 brown onion, sliced
1 thumb-sized piece ginger, grated
6 cloves garlic, roughly chopped
1 cinnamon quill
2 tbsp garam masala
1 tbsp curry powder
400g can chopped tomatoes
600ml chicken stock
1 cup thick Greek yoghurt
½ cup frozen peas
1 cup baby spinach leaves
¼ cup flaked almonds, to serve
Steamed rice, to serve

Heat a Dutch oven or heavy-based pan with a lid over high heat. Add oil and lamb. Allow to cook for a few minutes before turning occasionally until meat has browned all over. Remove lamb from pan and set aside. Add sweet potato and onion. Cook, stirring, for 3-4 minutes or until onion has softened. Stir in ginger, garlic, cinnamon, garam masala and curry powder.

Once spices are fragrant and well combined with other ingredients (1-2 minutes), return the lamb to the pan and stir in the chopped tomatoes and stock. Cover, turn heat down to the lowest possible setting on your stove, and cook for 2-2½ hours or until lamb is falling apart tender.

Stir in yoghurt, peas and spinach. Serve korma with rice and topped with almonds.

 

This recipe was first published in the April 2020 issue of SALIFE magazine.