About this recipe: Warm up on a chilly winter's day with this aromatic, rich and golden lamb curry. It's a no-fuss recipe that can be left to simmer gently and needs just warmed garlic and coriander naan breads to accompany. Delicious!
For sweet potato, use pumpkin, or butternut or acorn squash, peeled and seeded, then diced.
For a vegetarian version, omit the lamb. Cook the vegetables as step 1. Add the curry powder and stir for 1 minute, then add 1 small cauliflower, cut into small florets, 200ml vegetable stock, and 2 tbsp crunchy peanut butter. Bring to the boil, then cover and simmer for 10 minutes or until the cauliflower is tender. Stir in 100g baby spinach leaves and heat until wilted. Add 4 tbsp double cream or full-fat crème fraîche instead of the yoghurt and sprinkle with toasted cashew nuts or peanuts instead of the almonds.
I didn't have the sweet potato (I used regular potato instead!), or the plain yoghurt, but even so, this still turned out really tasty - every bit was devoured by the family! - 10 Jul 2010
really easy and aromatic curry. - 13 Feb 2012
I didn't have enough lamb so I mixed both the vegetarian and the meat recipe together and left out the yogurt and cream ,when asked how many stars I should give it my husband said I should give it 6 stars and clean plates. I will be making this again and again. - 06 Feb 2014