Lamb Curry with Sweet Potato and Wild Rice

Ingredients

• 1 kg lamb meat (from shoulder or shank)
• 2 onions
• 400 g sweet potatoes
• 2 Garlic cloves
• 1 piece fresh ginger (about 3 cm)
• 2 red chilies (finely chopped)
• 1 tsp ground cloves
• 1 tsp turmeric
• 0.5 tsp ground coriander
• 150 g yogurt
• 1 tsp Cornstarch
• Salt
• 3 tbsp vegetable oil
• 250 ml lamb stock
• 2 tbsp chopped cilantro
• 400 g wild rice

Instructions

1. 1.

   Cut the meat into 4 cm cubes. Peel and halve the onions lengthwise, then slice into strips. Peel one garlic clove and dice finely; grate the ginger and press the remaining garlic clove into it with the ginger.

2. 2.

   Mix the ginger-garlic paste with chili, cloves, turmeric, and coriander, then stir in yogurt and cornstarch. Toss the meat with this mixture and marinate covered in the refrigerator for about 1 hour.

3. 3.

   Peel and cube the sweet potatoes. Heat oil in a pan, briefly sauté the garlic and onions, then add the meat with its marinades and the potatoes. Simmer covered on low heat for about 1 ¼ hours, adding lamb stock as needed. Taste and sprinkle cilantro before serving.

4. 4.

   Serve with wild rice to taste.