Lamb Sweet Potato and Coconut Mafé Curry

Ingredients

• 2 tablespoons ground coriander
• 2 tablespoons ground cumin
• 1 ½ tablespoons ground turmeric
• 2 teaspoons ground ginger
• 1 teaspoon dry mustard
• 1 teaspoon ground cinnamon
• ½ teaspoon black pepper
• ½ teaspoon ground cardamom
• ½ teaspoon cayenne pepper
• 3 tablespoons peanut oil or vegetable oil, divided
• 2 pounds boneless lamb shoulder, cut into 1- to 2-inch pieces
• 2 teaspoons fine sea salt, divided
• 1 cup chopped yellow onion (from 1 medium [8-ounce] onion)
• ½ cup chopped green bell pepper (from 1 small [7-ounce] bell pepper)
• 1 tablespoon chopped peeled fresh ginger (from 1 [2-inch] piece ginger)
• 1 medium garlic clove, chopped (about 1 teaspoon)
• 3 tablespoons creamy peanut butter (preferably natural and unsweetened)
• 1 tablespoon tomato paste
• 1 cup chopped tomato (from 1 small [7-ounce] tomato)
• 3 cups vegetable broth
• 1 large (16-ounce) sweet potato, peeled and cut into 1 1/2-inch cubes (about 2 1/2 cups)
• 1 (14-ounce) can coconut milk
• 1 to 2 habanero chiles (about 3/4 ounce) (to taste), stemmed, seeded, and finely chopped
• 2 tablespoons fresh lime juice (from 1 lime)
• Cooked fonio (see Note)
• 2 tablespoons coarsely chopped fresh flat-leaf parsley

AI Chef 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag