Indian food is comfort food for many of us, and with fall just beginning, hardier flavors with a bit of a kick seem to sound so good right now. Lamb is one of those meats that people either adore or despise, but I’m here to challenge any of you, if you eat it in a spicy curry, it will become a favorite. Lamb curries make total sense because the spices naturally tenderize the meat, and turn the entire dish into a glorious cauldron of a meal.
Also, what makes curries so good, is that they are convenient because they can be quickly put together using ingredients that are readily available, like ground lamb, sweet potatoes, and spinach. The curry part of this dish is made with Vindaloo, a spice blend that is hotter than regular curry powder because Cayenne or Ghost pepper is added for a bigger kick of heat. You can blend your own to control the amount of spice, or go with a hot store-bought mix, like I did, and just enjoy the spicy ride.
This dish is made within 30 minutes, and tastes like its been simmering away all day. The coconut milk adds a touch of richness and cools the cayenne, just a tad, but for those who are sensitive to hot food, you might want to have a cool glass of milk within reach.
1 white onion
1 1/2 heaping tablespoons Vindaloo, either homemade or online
1 pound ground lamb
2 cloves garlic, minced
2 teaspoons fresh grated ginger
1 heaping tablespoon tomato paste
1 cup chicken broth
1 large sweet potato, peeled and diced
14 ounces coconut milk
3 cups baby spinach leaves
1/4 cup mint leaves, roughly chopped
1/4 cup cilantro, roughly chopped
oil for cooking
steamed rice for serving
- In a large skillet or Dutch oven, add 1 teaspoon of oil and onion and place over medium heat. Sauté for 3 minutes, then add Vindaloo, stir to combine. Cook for 1 minute and add ground lamb.
- Cook lamb mixture for 5 minutes, then add garlic, ginger and tomato paste, stir to combine. Pour in chicken broth and add sweet potato. Turn heat to low and place lid on top of pan. Cook for 15 minutes, stirring occasionally.
- When potatoes are al dente, add coconut milk and spinach, stir to combine. Continue to cook for on low for 3 minutes, to allow for flavors to blend.
- Sprinkle most of herbs on top of curry, saving a few to top on each dish. Spoon curry over hot rice and top with remaining herbs. Enjoy!