Lamb and Sweet Potato Curry
This hearty Paleo Lamb and Sweet Potato Curry is nutrient packed and gut healthy. Ground lamb, purple sweet potato, and dairy free coconut milk make up the base of this delicious homemade curry that is gluten free, dairy free, and paleo friendly.
Servings 4 servings
Ingredients
- 1 tablespoon garlic infused olive oil
- 1 fennel, diced or onion
- 1 inch piece of ginger, grated
- 1 lbs ground lamb
- 3 cups cubed purple sweet potato
- 1 can full fat coconut milk
- 1 cup broth of choice
- 1 tablespoon curry spice
- 1 teaspoon salt
- 1 cup frozen peas
- Chopped cilantro for serving
Instructions
- Heat the olive oil over medium heat and sauté the fennel and ginger for 5-8 minutes until fennel has softened and started to brown slightly.
- Add the lamb and cook for about 10 minutes until browned.
- Add the sweet potato, curry, and salt. Mix well to combine and cook for 3 minutes.
- Add the coconut milk and broth and bring to a boil then cover and simmer for 15 minutes, until sweet potatoes are fork tender and cooked through.
- Add the peas and cook for 2 minutes until everything is warmed through.
- Serve and enjoy! I love adding some fresh chopped cilantro on top.