The Perfect Autumn Recipe

In the past, I have only ever done baking posts on my blog. However, today, I am bringing you something a little different in the form of a savoury dish that is perfect for autumn and winter. This lamb and sweet potato curry is the most delicious warming and hearty dinner for when it's cold and dark outside. Since my Mum and I first attempted this dish a couple of months back (found on the Simply Beef & Lamb website here,) it has become one of my favourite meals to have. Not only is it a yummy yet mild, fragrant curry, it is also packed with ingredients that are good for you too! Although the list of ingredients below looks pretty extensive, you will find that you probably already have some of this stuff in your cupboard already, so try not to be put off by that! If you have clicked on the link to the original recipe above, you may notice that I have made some changes but that's the beauty about cooking, it's adaptable to your own tastes. So, without any further rambling, let's get straight on with the recipe!

For a curry that serves four, you will need:

450g of lamb cut into generous chunks
1 sweet potato, peeled and cubed
2tsp of oil
1 red onion, peeled and sliced
1 garlic clove, peeled and finely chopped or crushed
400g of canned chopped tomatoes
1 inch piece of ginger, peeled and finely chopped or grated
1sp of tumeric
3tbsp of garam masala
200ml lamb stock
A pinch of salt and pepper
4 handfuls of spinach
Juice of 1/2 lime
Chopped coriander for garnishing

Step 1
Heat half of the oil in a large saucepan and brown the lamb for roughly 4 minutes (you may have to do this in batches as there is a lot of lamb to be cooked and you want to be thorough.) Then, leave the meat aside on a plate for the time being.

Step 2
Heat up the rest of the oil in the same pan and cook the chopped onion, garlic, ginger, tumeric and garam masala for a couple of minutes until everything is soft and golden. Remember to ensure that your spices do not burn or stick to the pan!

Step 3
Add your browned lamb back into the saucepan. Then, add the canned tomoatoes and stock in too. Bring the mixture to the boil, then allow it to simmer slowly with the saucepan lid on for about 2 to 2 and a half hours. Remember to stir every 30 mins and season it with salt and pepper if you think it needs it.

Step 4
Twenty minutes before the end of your cooking time, add in the sweet potato and lime juice. Once those twenty minutes are up, add in your spinach and stir it unto the curry until it wilts.

Step 5
Serve up your curry with a side of basmati rice and add some chopped coriander to garnish and add even more flavour. For an extra treat, you could have some naan bread or some poppadoms too!

So guys, I hope you all enjoyed reading this recipe and are maybe thinking about trying it out yourselves! It really is the perfect meal for this time of year and I know that I am going to be having it an awful lot. This dish is also a great batch recipe too, so feel free to freeze or refrigerate your leftovers so that they can be used for another day! What do you think of this tasty lamb & sweet potato curry? Will you be giving this delectable recipe a go? Please let me know by leaving a comment below!