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Spicy lamb and sweet potato with figs
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Prep Time:
Cook Time:
55 minutes
Total Time:
55 minutes
Budget-friendly lamb forequarter chops make a spicy and flavorful dish.
Ingredients:
  • 18.20 gm olive oil
  • 900g lamb forequarter chops, bones removed, cut into 3cm pieces
  • 1 large brown onion, finely chopped
  • 500g sweet potato, peeled, cut into 2-3cm pieces
  • 2-84.00 gm korma curry paste, to taste
  • 400g can whole peeled tomatoes
  • 4 dried figs, quartered
  • 100g baby spinach
  • Fresh coriander sprigs, to serve (optional)
  • Flatbread or steamed rice, to serve
Instructions:
  • In a non-stick saucepan over medium-high heat, heat 2 teaspoons of oil. Cook lamb for 2-3 minutes on each side until nicely browned. Then, transfer the lamb to a bowl.
  • In a pan, heat the remaining 2 teaspoons of oil. Add onion and cook while stirring for 2-3 minutes until softened. Mix in sweet potato and curry paste, then add tomato, fig, rind, juice, and 1/2 cup water. Bring to a boil. Return lamb to the pan, reduce heat to medium, and simmer covered, stirring occasionally, for 25 minutes. Uncover and simmer for an additional 15 minutes until the lamb is tender.
  • Add the spinach and stir until it wilts slightly. Portion into serving bowls, garnish with coriander, if desired, and enjoy with flatbread or rice.

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