Lamb and Sweet Potato Curry

Fall is here, and if you're feeling a little off-balance (hello, dry skin and chilly mornings), I’ve got just the thing to warm you up and get you grounded: my Lamb and Sweet Potato Curry! 🍂

This dish isn’t just another meal – it’s an Ayurvedic powerhouse. We’re talking juicy lamb to keep you strong and grounded, sweet potatoes to balance Vata and bring some serious nourishment, and ginger to fire up your digestion and kick those fall blues to the curb.

Why this recipe? Because we’re not playing around with your health this season:

Lamb

• Ayurvedic Qualities: Lamb is considered nourishing (brhmana) and grounding, making it an excellent choice for pacifying Vata dosha, which tends to increase during the fall season. Lamb is warm and moist in nature, which counteracts the cold, dry qualities of Vata.

• Benefits: Lamb provides strength and stamina (ojas), making it particularly beneficial for those feeling weak or depleted. It is easy to digest when cooked with warming spices and promotes the building of tissues, which is important for restoring energy and vitality during cooler months.

Sweet Potatoes

• Ayurvedic Qualities: Sweet potatoes are sweet (madhura), grounding, and have a cooling post-digestive effect (vipaka). Though they have a cooling vipaka, they are balancing for Vata due to their grounding and nourishing properties.

• Benefits: Their sweet taste provides comfort and nourishment, while their natural oils help lubricate the body, making them ideal for countering dryness, which is a hallmark of increased Vata. They are also packed with essential nutrients and are easy to digest when cooked properly.

 Ginger

• Ayurvedic Qualities: Ginger is pungent (katu), heating, and light. It is known as a universal remedy in Ayurveda because it kindles Agni (digestive fire) and helps to eliminate Ama (toxins) from the body.

• Benefits: Ginger is particularly good for stimulating digestion, which can become sluggish in cooler weather. It also helps to prevent the formation of gas and bloating, which Vata types are prone to. Its heating qualities also help balance both Vata and Kapha doshas, making it a key spice for warming the body in fall and winter.

• Lamb and Sweet Potato Curry

  Serves 4-6
  
  4 tbsp ghee (divided)
  2 tsp curry powder
  1 tsp ground cumin
  1 tsp ground coriander
  1 tsp turmeric powder
  ½ tsp cinnamon
  ½ tsp black pepper
  1 lb lamb stew meat, cut into bite-sized pieces
  1 tsp fennel seeds, crushed
  1 medium sweet onion, finely chopped
  ½ tsp salt, and to taste
  3 cloves garlic, minced
  1-inch piece of fresh ginger, grated
  2 medium sweet potatoes, cubed
  1 can (14 oz) coconut milk
  1 ½ cups vegetable or bone broth (optional, for thinning the curry)
  Juice of 1 lime
  Fresh cilantro for garnish (optional)
   
  Mix the curry powder, cumin, coriander, turmeric, cinnamon, and black pepper together in a medium bowl. Toss the lamb pieces in the spice mixture, coating evenly. Heat 2 tbsp of ghee in a large, heavy-bottomed pot over medium heat. Once melted, add the lamb pieces to the pot and brown them on all sides. This will take about 5-7 minutes. Remove the lamb to a bowl. 
  
  In the same pot, melt the other 2 tbsp of ghee, add the fennel seeds and cook until fragrant, about 1 minute. Add the chopped onions and cook until they soften and turn golden, about 5-7 minutes. Stir frequently to prevent burning and make sure to scrape up all the fond (brown bits). Stir in the garlic and ginger, and sauté for another 1-2 minutes until fragrant.
   
  Add the lamb, sweet potatoes, and coconut milk to the pot, stirring to combine everything. If the curry is too thick, add the broth a little at a time to reach your desired consistency.
  
  Bring the curry to a boil, then reduce the heat to low. Cover and simmer for about 25-30 minutes, stirring occasionally, until the lamb is tender and the sweet potatoes are soft.
  
  Add the lime juice, taste, and adjust seasoning with salt as needed.
  
  Serve warm, garnished with fresh cilantro if desired.
  
  This rich, warming curry balances Vata dosha, providing grounding and nourishment during the fall season. The spices support Agni (digestive fire), while the lamb and sweet potatoes offer strength and comfort.