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Coconut Curry Lamb Stew with Sweet Potatoes
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Course Main Course
Cuisine Thai
Servings 4 people

Equipment

  • Large Dutch Oven
  • Cutting Board
  • Knife

Ingredients
  

  • 1.5 lbs lamb stew meat, cut into 1-inch cubes
  • 2 medium sweet potatoes, peeled and cut into 1-inch cubes
  • 1 can (14 oz) full-fat coconut milk
  • 2 tbsp red curry paste
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 tbsp fresh ginger, grated
  • 2 cups beef broth
  • 1 tbsp vegetable oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • Fresh cilantro, chopped, for garnish
  • Lime wedges, for serving

Instructions
 

  • Heat the vegetable oil in a large Dutch oven over medium heat. Add the lamb cubes and cook until browned on all sides, about 5-7 minutes. Remove the lamb and set it aside.
  • Add the diced onion to the same pot and cook until softened, about 3 minutes. Stir in the minced garlic and grated ginger and cook for 1 minute more.
  • Stir the red curry paste into the onion mixture until it coats everything evenly. Return the browned lamb to the pot.
  • Pour in the coconut milk and beef broth. Add the salt and black pepper, then bring the mixture to a gentle simmer.
  • Add the sweet potato cubes to the pot. Cover and simmer for 45-50 minutes, stirring occasionally, until the lamb is tender and the sweet potatoes are soft.
  • Taste and adjust seasoning if needed. Ladle the stew into bowls and top with chopped cilantro. Serve with lime wedges on the side.

Notes

Use full-fat coconut milk for the creamiest texture, and avoid stirring the stew too vigorously near the end so the sweet potato pieces stay intact. Leftovers taste even better the next day after the flavors meld. Reheat gently on the stove with a splash of broth if the sauce thickens too much in the fridge.
Course: Main Course
Cuisine: Thai
Equipment: Large Dutch Oven, Cutting Board, Knife