Lamb and sweet potato keema curry

This is another recipe that makes the most out of a slow cooker! It’s got very little heat to it so the kids are happy but if you’d like to make it to your liking go ahead and add a few more chillis!


2 onions

1 sweet potato

3 cloves of garlic

500g lamb mince

1 tin of chopped tomatoes

1/2 red chilli (I’m using frozen chopped chilli today because I didn’t have any fresh ones)

5-6 cloves

7-8 black peppercorns

2 teaspoons of cumin

2 teaspoons of garam masala

2 teaspoons of turmeric

1 teaspoon of ground coriander

1 teaspoon of cinnamon 

1 teaspoon of ground ginger

100ml water

2-3 handfuls of frozen peas

Dice the onions, peel and chop the sweet potato into small cubes, peel the garlic.

Heat a tablespoon of oil in a pan and add the onions. Reduce to a medium-low heat and cook for 5mins

Add the peppercorns and the cloves and cook for another 2mins

Add 2 teaspoons of cumin, garam masala and turmeric and one teaspoon of ground coriander, cinnamon and ground ginger

Stir to coat the onions with the spices and cook for another 2-3mins

Pour the onion mix into the slow cooker 

Add the sweet potatoes

Crush the garlic in and add the chopped chilli as well

Back in the pan- heat a little more oil and fry off the lamb mince

Drain off any excess oil and put the cooked mince into the slow cooker

Add the tin of tomatoes

And 100ml of water and mix together well

Pop the lid on and cook on high for 4 hours

Finally throw in a few handfuls of peas and Cook for another 10mins until they are soft


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