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Photo of Lamb curry with jacket sweet potatoes by WW

Lamb curry with jacket sweet potatoes

Total Time
1 hr 40 min
20 min
1 hr 20 min
A thick and satisfying Indian-inspired meal that’s oh-so-good for you. A lovely way to end the day.


Olive oil

1 tbs

Brown onion

1 medium, chopped

Indian curry paste

cup(s), (100g), Korma

Lamb fillet (tenderloin), raw

500 g, (heart smart)

Beef stock

2 cup(s), (500ml)

Light canned coconut milk

½ cup(s), (125ml)

Green string beans

160 g, cut into 3cm lengths

Orange sweet potato (kumara)

2 small, (Kumara) scrubbed

Plain or natural yoghurt, low-fat, no added sugar



  1. Heat olive oil in a large saucepan over medium heat. Add onion and cook, stirring, for 5 minutes or until softened. Add korma paste and cook, stirring, for 1 minute or until fragrant. Stir in lamb, then add stock. Bring to the boil, stirring occasionally. Reduce heat to low and simmer, covered, for 1 hour or until lamb is tender. Stir in coconut milk and green beans, then simmer for 10 minutes or until tender.
  2. Meanwhile, preheat oven to 200ºC or 180ºC fan-forced. Line a baking tray with baking paper. Place sweet potatoes on prepared tray. Prick each a few times with a fork, then bake for 1 hour or until tender. Cut sweet potatoes in half lengthways and place cut side up onto serving plates. Using a fork, slightly rough up the flesh.
  3. Spoon curry mixture over sweet potatoes, top with yoghurt and serve.


SERVING SUGGESTION: Enjoy with steamed or boiled broccoli florets on the side.