Curried Lamb and Sweet Potato Stew
Curried Lamb and Sweet Potato Stew might be a good recipe to expand your main course recipe box. One portion of this dish contains roughly 20g of protein, 8g of fat, and a total of 417 calories. This recipe covers 28% of your daily requirements of vitamins and minerals. This recipe serves 5. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes around 1 hour and 42 minutes. Head to the store and pick up salt, sesame oil, sweet potatoes, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. It is a good option if you're following a gluten free, primal, and whole 30 diet.
Instructions
Combine sweet potato, 2 teaspoons oil, and 1/4 teaspoon salt in a shallow roasting pan coated with cooking spray; toss to coat.
Spread into a single layer.
Bake at 450 for 40 minutes or until tender and edges begin to blacken.
Sprinkle lamb with remaining 1/4 teaspoon salt and curry powder; toss well to coat evenly.
Heat 1/2 teaspoon oil in a large Dutch oven over medium-high heat.
Add half of lamb; cook 6 to 7 minutes or until browned, stirring occasionally.
Remove lamb from pan; keep warm. Repeat procedure with 1/2 teaspoon oil and remaining half of lamb.
Add remaining 1 teaspoon oil to pan.
Add onion, garlic, and 1/2 cup broth; cook 4 minutes or until onion is tender, scraping pan to loosen browned bits.
Place half of roasted sweet potatoes and remaining broth in a food processor or blender; process until smooth.
Add pureed mixture to onion mixture in pan. Stir in remaining half of roasted sweet potatoes, lamb, half-and-half, and ground red pepper, and cook over medium heat 5 minutes or until thoroughly heated.