The World's Healthiest Foods

Indian Style Lamb with Sweet Potatoes

This lamb dish is easy, and delicious. The combination of flavors and healthy benefits of lamb with the vegetables will make this recipe a favorite in your home. The blended spices of garam masala are flavorful, yet not too spicy, giving this dish a sauce full of flavor without being rich and high in fat. It is easily found in the spice section of your favorite market.

Indian Style Lamb with Sweet Potatoes Prep and Cook Time: 30 minutes

½ lb ground or minced lamb shoulder or leg
1 medium sized onion quartered and sliced thin
2 TBS minced fresh ginger
3 medium cloves garlic, pressed
1 tsp garam masala
5 cups finely chopped kale
3 cups sweet potatoes, peeled and cut in 1 inch cubes (about 1 large potato)
1 cup + 1 TBS chicken broth
salt and white pepper to taste

  1. Prepare all the vegetables by chopping and have ready.
  2. Heat 1 TBS broth in a medium non-stick large size braising pot or skillet. Healthy Sauté onion, garlic, ginger and lamb in broth over medium heat for about 5 minutes, stirring frequently.
  3. Add garam masala, mixing well for about half a minute. Add 1cup broth and stir in sweet potatoes and kale. Simmer on medium low heat covered for about 15 minutes, stirring occasionally, or until lamb, potatoes and kale are tender. Season with salt and pepper

    Serves 4

    Serving Suggestions:
    Serve with

Healthy Cooking Tips: In order to make this recipe quick and easy for you we have cut the vegetables and lamb fairly small. This way they can cook faster and the lamb can become tender more quickly. Make sure the lamb pieces are not bigger than ½ inch, otherwise they won’t be tender when the vegetables are done. If you have the time to cook this for a longer time, and want a chunkier appearance cut everything a little bigger and simmer on low for an extra 15- 20 minutes, or until tender with a little extra broth. Add the kale during the last 15 minutes of cooking. Make sure you mix in the garam masala well by stirring before adding liquid. This brings out the flavor of the spices.
This page was updated on: 2002-09-27 13:24:20
© 2002 The George Mateljan Foundation