Prepare the Filling:

Heat butter in a pan over medium heat.

Add chopped onion and minced garlic. Cook until soft.

Add diced sweet potatoes. Cook until they start to soften.

Sprinkle flour over the veggies and mix well.

Slowly add broth, stirring constantly to avoid lumps.

Add coconut milk and curry powder. Stir until mixed well.

Add lamb and peas. Cook for 2-3 more minutes.

Season with salt and pepper. Let cool a bit.

In a large bowl, mix flour, baking powder, and a pinch of salt.

In another bowl, whisk milk and eggs together.

Slowly add the wet mix to the dry mix, stirring until smooth.

Fold the cooled lamb filling into the batter. Mix until even.

Heat a skillet over medium heat and add olive oil.

Spoon small amounts of batter onto the skillet to form cakes.

Cook each side for about 3-4 minutes, until golden brown.

Use a spatula to flip the cakes carefully.