Lamb curry with jacket sweet potatoes
6
Points®
Total time: 1 hr 40 min • Prep: 20 min • Cook: 1 hr 20 min • Serves: 4 • Difficulty: Easy
A thick and satisfying Indian-inspired meal that’s oh-so-good for you. A lovely way to end the day.
Ingredients
Olive oil
1 tbs
Brown onion
1 medium, chopped
Indian curry paste
⅓ 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
⅓ cup(s)
Instructions
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.
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