Simple Lamb Curry with Carrot Raita, Sweet Potato & Rice

Marinate Lamb:

Cut lamb into bite size pieces. Peel and mince ginger and garlic. Put the lamb in a bowl with spice mix, ginger, half of the garlic, chilli flakes (optional, to taste) season with salt and pepper and toss well to coat. Marinate at room temperature 30 minutes, or up to several hours refrigerated (even overnight).

Prepare Ingredients:

Peel and dice sweet potato into 2cm chunks. Pick coriander leaves and finely dice stems, discarding roots. Pick mint leaves and roughly chop, discarding stems. Peel and grate carrot. Peel red onion and cut into wedges.

Cook Rice:

In a medium pot, bring 1¹⁄₂ cups water to a boil. Stir in the rice; cover and reduce the heat to low. Simmer for 15 minutes until all the water is absorbed. Cover the pot and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

Cook Curry:

Heat oil in a heavy-based pot on medium heat. Add onion, cook 3 minutes, until softened. Put heat up to medium-high, add lamb. Lightly brown meat and onions, stirring occasionally. Add crushed tomatoes, coriander stems, sweet potato, stock concentrate,1 cup water and boil. Cover pot and reduce to simmer. Cook about 40 minutes, until the meat is tender.

Make Raita:

Heat oil in a fry pan over medium heat. Add mustard/cumin seeds, let them pop a bit (be careful) then add remaining garlic and cook for 30 seconds, till barely golden. Carefully add seeds into the yoghurt. Add in grated carrot and mix well. Let the raita sit at least 10 minutes to allow the flavours to develop, then season to taste.

You Plate It:

Taste the curry and adjust seasoning if necessary. Divide rice between bowls, top with curry and garnish with carrot raita and remaining coriander leaves and mint. Enjoy!