Curried Lamb and Sweet Potato Chili
Warm up your winter nights with this Curried Lamb and Sweet Potato Chili, a vibrant blend of tender lamb, creamy sweet potatoes, and a medley of spices. Packed with bold flavors and a hint of heat, this hearty dish is perfect for chilly evenings, making it an inviting centerpiece for any meal.
ingredients
- 1 lb ground lamb
- 1 large sweet potato, diced
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 2 cups chicken broth
- 2 tablespoons curry powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (adjust for heat)
- Salt and pepper, to taste
- 1 tablespoon olive oil
- Fresh cilantro, for garnish
- Lime wedges, for serving
steps
- 1.
Heat olive oil in a large pot over medium heat.
- 2.
Add the onion and sauté until translucent, about 5 minutes.
- 3.
Stir in garlic and ginger, cooking for another minute until fragrant.
- 4.
Add the ground lamb and cook until browned, breaking it up with a spoon.
- 5.
Stir in the curry powder, cumin, smoked paprika, cayenne pepper, salt, and pepper.
- 6.
Add the diced sweet potatoes and stir to combine.
- 7.
Pour in the diced tomatoes and chicken broth, bringing the mixture to a simmer.
- 8.
Reduce the heat to low and cover, cooking for about 20 minutes or until sweet potatoes are tender.
- 9.
Mix in the kidney beans and heat through for another 5 minutes.
- 10.
Adjust seasoning if necessary, then serve hot, garnished with fresh cilantro and lime wedges.
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