Lamb curry with sweet potato
A generous curry with tender cubes of lamb and the natural sweetness of sweet potato, all bathed in a richly spiced coconut milk sauce. Madras curry and garam masala combine for depth, while sweet potato provides a slight sweetness that balances out the spiciness. Cooked in 25 minutes under pressure, it is a dish that easily replaces a real restaurant curry.
Preparation
- 1
Dry the lamb cubes with absorbent paper. Salt lightly. Browning mode: heat the oil in the bowl, sear the lamb in two batches for 4 minutes per batch until nicely browned. To book.
⏱ 8 min💡 The lamb must be very dry to brown and not boil. A good browning seals the juices inside and develops grilled meat flavors which considerably enrich the sauce.
- 2
Without cleaning the bowl, brown the chopped onion for 2 minutes. Add the chopped garlic and grated ginger, cook for 1 minute. Add the curry, garam masala, turmeric and chili pepper. Mix vigorously for 30 seconds to roast the spices.
⏱ 4 min💡 Roasting the spices in the residual fat from browning the lamb is essential. Spices burn very quickly - be careful and never exceed 60 seconds before adding liquid.
- 3
Add the lamb cubes. Add the crushed tomatoes and coconut milk. Toss to coat the meat. Add the sweet potato cubes on top without mixing. Salt.
💡 Placing the sweet potatoes on top and not below prevents them from sticking to the bottom. They steam perfectly on the surface.
- 4
Close the lid. Pressure cooking mode: 25 minutes.
⏱ 25 min💡 Natural release 5 minutes, then rapid. The lamb needs gentle decompression to maintain a tender, non-fibrous texture.
- 5
Open gently. The sweet potatoes are very soft - mix gently so as not to crush them completely (a few pieces melted into the sauce are welcome as they thicken it naturally).
💡 If the sauce is too liquid, activate Simmer Mode for 5 minutes uncovered. If too thick, add a little hot water.
- 6
Taste and adjust salt and spices. Serve over basmati rice, sprinkled with fresh coriander and a lime wedge.
💡 Serve with naan, pita bread or rice to absorb the sauce. A dollop of natural yogurt (or thick coconut milk) as a topping softens the spiciness for kids.
