Lamb Curry with Sweet Potatoes

Easter is now over and many will have leftover lamb. I know I do. Although this not a Danish dish, curry has been popular in Denmark since the 1600. century. Sweet potatoes, however are quite new in Denmark and gaining in popularity ever minutes. Years ago, it was a big problem getting ahold  sweet potatoes for my Thanksgiving dinner. Now, they are frequently in the stores and larger than ever. There are different types of sweet potatoes and I always thought they were orange-yellow. I just happened to get ahold of a yellow potato. It tasted just fine. Sweet potatoes are  sweet, therefore the name,  and should be cooked just like a potato. In fact, I love them baked and served with just butter. Be careful, they have lots of calories, 123 calories for 100 g,ca. 3 oz.  whereas a potato has 85 calories for every 100 g/3 oz.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Lamb Curry with Sweet Potatoes

Serves 4

1 lb. (455 g) sweet potatoes

1  lb. (455 g g) lean lamb (from the leg or loin) trimmed

of fat and cut into 1-inch cubes or left-over lamb can be used from Easter dinner

2 tsp. curry powder

2 tbsp. flour

1 tsp. salt

½ tsp. freshly ground pepper

1 small onion quartered

1 red peber, cut into strips

1 green peber, cut into strips

2 tbsp. coconut  flour

1 tbsp. olie

½ cup coconut milk

½ cup lamb bouillon

2 tbsp. lime juice

1 tbsp. honey

To make sweet potatoes, wash sweet potatoes and cook them 10-15 minutes in let salted water. Take them up and when cooled, remove skins and cut into cubes 2 cm x 2  cm, 0,80 in x 0,80 in.

To make lamb, combine curry, flour,  salt and pepper and dredge the meat in this mixture. Heat the oil in a large skillet over medium high heat and cook the meat 3-4 minutes if fresh, or 1-2 minutes if using cooked left-over lamb. Take  meat up and add the peppers to the skillet and fry 4 more minutes. Add coconut milk, lamb bouillon, lime juice and honey. Bring the meat back to the skillet and cook 1 minute. Add  sweet potatoes and heat the dish 3-4 minutes. Toast  coconut flour on a warm skillet and sprinkle over the dish.

To serve, serve with rice.

 

 

Leave a Reply

Your email address will not be published. Required fields are marked *