Lamb and Sweet Potato Curry

Lamb and Sweet Potato Curry

From Stylish One-Dish Dinners:
Stews, Stir-Fries, Family Dinners, and Entertaining Friends

By Linda West Eckhardt

A Petite Sirah, with its fruity overtones, will pick up the dried fruit in this dish and complement the gaminess of the lamb.

Developed by Sylvia Kristal, a great entertainer who knows the value of time, this is a wonderfully aromatic and colorful dish that's ready to eat in 1 hour.

Plate service is best for this. Mound the couscous in the middle of a rimmed soup plate, then pour a serving of stew around the edges, like a moat.

The stew may be made up to 24 hours in advance. The couscous is best prepared just before serving.

2 tablespoons peanut oil
2 pounds lamb, cubed
2 small onions, chopped
4 carrots, peeled and sliced
1 green bell pepper, seeded and chopped
2 tablespoons ground cumin
1 teaspoon curry powder
1/2 teaspoon ground turmeric
4 tomatoes, chopped
2 sweet potatoes, peeled and chopped
1 (12-ounce) can garbanzo beans
1 (15-ounce) can chicken broth

Preheat a large Dutch oven for 1 to 2 minutes. When hot, add the peanut oil and heat for 30 seconds, then add the lamb cubes. Cook the lamb for 5 minutes, just until seared on all sides. The lamb will finish cooking in the stew. Remove the lamb from the Dutch oven and set it aside. Add the onions, carrots, green pepper, cumin, curry, and turmeric and sauté for 5 minutes. Return the lamb to the pan, along with the tomatoes, potatoes, garbanzo beans, and chicken broth. Season with pepper. Cover and simmer for 35 minutes. Serve over the couscous.

Excerpted from STYLISH ONE-DISH DINNERS by Linda West Eckhardt Copyright© 1999 by Linda West Eckhardt. Excerpted by permission of Doubleday, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

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