Slow Cooked Lamb and Sweet Potato Casserole Recipe

Ingredients

• 700 g diced lamb (ask about scrag and middle neck)
• 3 sweet potatoes (about 800g, peeled and diced into 1 1/2 inch pieces)
• 1 red onion (peeled and cut into eighths)
• 2 cloves garlic (sliced)
• 1 tsp cumin powder
• 1/2 tsp ground ginger
• 1/2 tsp ground cinnamon
• 1/2 tsp ground coriander
• 1/2 tsp cayenne pepper
• 1/2 tsp ground allspice
• 1/3 tsp ground cloves
• 1/4 tsp salt
• 2 tbsp olive oil
• 2 tbsp vegetable oil (canola oil)
• 500 ml vegetable stock (gluten free, if required)
• 100 g green beans (topped and tailed.)
• 400 g couscous
• 50 g dried apricot pieces
• 1 vegetable stock (bouillon) cube (gluten free, if required)
• 450 ml boiling water
• Handful fresh parsley

Instructions

1. 1

   --- Make the casserole ---

2. 2

   Preheat the oven to 140C/275F/120C fan.

3. 3

   Make up the marinade by mixing the cumin, ginger, cinnamon, coriander, cayenne, allspice, cloves, salt and 1 tbsp olive oil in small bowl.

4. 4

   Place the lamb in one bowl. Place the onions, garlic and sweet potato in another bowl with a tbsp olive oil.

5. 5

   Divide the marinade between the two bowls. Mixing and rubbing with your hands to coat evenly.

6. 6

   Heat the vegetable oil in a large, casserole dish (make sure it has a lid as you’ll need that later). When the oil sizzles, add the meat.

7. 7

   When the meat is just browned, add the marinated vegetables and fry for a couple more minutes, stirring well.

8. 8

   Add the stock, bring to a simmer, then place the lid on the casserole dish and put it in the oven.

9. 9

   Leave to slow cook for 1 hour 45 minutes, then remove from the oven, add the green beans on top, then put back in the oven for a final 15 minutes.

10. 10

    --- Make the couscous ---

11. 11

    Meanwhile, place the couscous, apricot pieces and a crumbled stock cube in a heatproof bowl and stir in the boiling water. Cover and leave for 5 minutes, then uncover and fluff up with a fork.

12. 12

    Retrieve the casserole from the oven, the beans should be steamed but still crunchy.

13. 13

    Serve everything to the table with a generous sprinkling of freshly chopped parsley. Enjoy!