A traditional dish from the Carribbean that brings together spice and sweet.
4 tablespoons sunflower or grape seed oil
2 lbs leg of lamb, fat trimmed and diced into 1×1 cubes
2 onions, finely chopped
4 garlic cloves, minced
1 inch piece of ginger, peeled and minced
1/2 teaspoon ground cloves
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
4 teaspoons mild curry powder
4 teaspoons garam masala
1 teaspoon salt
1 teaspoon black pepper
20 ounce can of diced tomatoes
1 1/2 cups chicken stock
2 sweet potatoes, peeled and diced into 1×1 cubes
1/4 cup yogurt
Heat 2 tablespoons of the oil in a large dutch oven, brown the lamb 1/2 lb portions and transfer to a plate.
Add the onions and sautee until golden brown. Incorporate the lamb back into the dutch oven and add garlic, spices, can of tomato and lime juice. Cover with lid and cook on medium heat for 10 minutes.
Add the chicken stock and allow it to simmer on low for an hour.
uncover the pan, add the sweet potatoes cook for an additional 15-20 minutes until the sweet potato is cooked through. Add yogurt, stir and serve.