1 cup lamb, rinsed and cubed
1 medium sweet potato, peeled and diced
¼ tsp curry powder
2 ½ cups organic low-sodium chicken stock
1 Tbsp. onion, chopped
1 tsp. olive oil
¼ cup long-grain rice

In a pan sauté onion with olive oil until soft. Add chicken and stir fry for about 5 minutes until cooked. Add sweet potato, curry powder, rice and chicken stock. Bring to a boil and simmer covered for about 25 minutes or until sweet potato is cooked through.

Separate mixture from the liquid and pop into a food processor. Begin to blend adding the liquid little by little until the preferred consistency is achieved.