Lamb Curry with Sweet Potatoes

Ingredients

* 450 g lean lamb shoulder or leg of lamb, cut into 2.5cm/1 inch cubes

* 2 tbsp oil

* 1 red onion, peeled and sliced

* 1 garlic clove, peeled and finely chopped or crushed

* 1 x 2.5cm/1inch piece fresh ginger, peeled and finely chopped or grated

* 1 tsp turmeric

* 3 tbsp garam masala

* 400 g canned chopped tomatoes

* 200 ml lamb stock

* 3 green chillies

* 1 small sweet potatoes, peeled and cubed

* ½ limes, juiced

* large handful of freshly chopped coriander

* Black mustard seeds, to garnish

Preparation

* Heat half the oil in a large non-stick pan and brown the lamb in batches for 3-4 minutes. Spoon into a 1.2L/2pint heatproof casserole dish.

* Add the remaining oil to the same pan and cook the onion, garlic, ginger and spices for 3-4 minutes or until soft and golden. Spoon into the casserole dish.

* Add the tomatoes, stock and chillies (if used). Bring to the boil, reduce the heat, cover and cook for 2-2½ hours or until the lamb is tender, stirring occasionally. Season if required.

* 20 minutes before the end of the cooking time add the potato and lime juice. Garnish with the coriander and black mustard seeds and serve with basmati rice, naan bread and a selection of Indian relishes.