Lamb and sweet potato curry

Ingredients:

• 1 tbsp vegetable oil
• 600g diced lamb
• 1 large sweet potato, peeled and diced
• 1 large red onion, diced
• 2 garlic cloves, finely chopped
• 2 tbsp tomato puree
• 800g chopped tomatoes
• 100ml lamb or vegetable stock
• 1 tsp turmeric
• 2 tsp garam masala
• 1 tsp dried chilli flakes, or to taste

Instructions:

• 1. Add the vegetable oil to the removable cooking bowl, heat on your hob until hot then sauté the lamb in batches until browned on all sides.
• 2. Add the onion, turmeric, garam masala and dried chilli flakes. Continue to stir fry for a couple of minutes. This will allow the flavours of the spices to develop. Stir in the garlic.
• 3. Remove the cooking bowl from the hob and place into the heating base. Add the remaining ingredients and stir well to combine.
• 4. Cover and cook on low for 7-8 hours, or on high for 5-6 hours until the lamb is tender. Thicken the mixture if required using a little cornflour and water.
• Serve with steamed rice and naan bread