First of all, I'd like to apologise to anyone looking for an authentic indian curry recipe....sorry but this is NOT it!
This is one of those recipes that you make when there's not much left in the pantry but you want something hearty for dinner (perfect for a cold rainy day). This can be made in one large saucepan so there are less dishes to wash as well!
You will need:
500g diced lamb
1 sweet potato
Keens Curry Powder
Peel vegies and cut into even size pieces.
Heat about one tablespoon of oil in a large saucepan, add lamb and brown on all sides.
Add vegies and stir.
Make up gravy mixture (approx 4 tablespoons of gravox, 1 tablespoon of curry powder mixed into 1 litre of cold water).
Add gravy mixture to saucepan, keep stirring until the gravy thickens (if too thick, add water).
Simmer for about an hour (stirring occassionally) or until the vegies are cooked through.
Can be served on it's own or with some nice fresh bread with lashings of butter.