You’ll love this deliciously warming casserole, made with sweet potato, lamb and green beans, gently spiced with Moroccan notes and slow-cooked until the lamb melts in the mouth.
This slow-cooked lamb and sweet potato casserole simple, cost-effective cooking. We’re talking minimal fuss and maximum taste; one-pot cooking, slow cookers and big bowls of delicious grub.
With this in mind, I used cheaper cuts of lamb in my recipe, but it doesn’t mean even a jot of sacrifice on flavour, because we’re cooking this lamb low and slow for a perfectly sumptuous dish.
You’ll see that I’ve also included instructions on how to make an apricot jewelled couscous to pair beautifully with your casserole. I guess that’s strictly an extra pot, but all the main cooking happens in the main casserole dish, I promise :)
Let’s get cooking!
Ingredients
- 700g (1.54 lbs) diced lamb (ask your butcher about scrag, middle neck or stewing chunks which might be a combination of cuts)
- 3 sweet potatoes (about 800g), peeled and diced into 1 1/2 inch pieces
- 1 red onion, peeled and cut into eighths
- 2 fresh garlic cloves, 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
- 500ml (1.05 pts) vegetable stock
- 100g (3.52 oz) green beans, topped and tailed.
- 400g (14.1 oz) couscous
- 50g (1.76 oz) dried apricot pieces
- 1 stock cube
- 450ml (5.21 floz) boiling water
- Handful fresh parsley
Instructions
Preheat the oven to 140C/275F/120C fan. Make up the marinade by mixing the cumin, ginger, cinnamon, coriander, cayenne, allspice, cloves, salt and 1 tbsp olive oil in small bowl.
Place the lamb in one bowl. Place the onions, garlic and sweet potato in another bowl with a tbsp olive oil.
Divide the marinade between the two bowls. Mixing and rubbing with your hands to coat evenly.
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.
When the meat is just browned, add the marinated vegetables and fry for a couple more minutes, stirring well.
Add the stock, bring to a simmer, then place the lid on the casserole dish and put it in the oven.
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.
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.
Retrieve the casserole from the oven, the beans should be steamed but still crunchy.
Serve your slow-cooked lamb and sweet potato casserole to the table with a generous sprinkling of freshly chopped parsley. Enjoy!
I hope this slow cooked lamb and sweet potato casserole has inspired you to try out your own Live Peasant recipes.
What are your favourite ways to prepare a simple lamb meal? Try my slow cooked lamb korma recipe.
Print this one-pot lamb casserole recipe
If you’re keen to give this slow-cooked lamb and sweet potato casserole recipe a try, here it is in an easily printable format.
Slow cooked lamb and sweet potato casserole
Ingredients
- 700 g (1.54 lb) 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 fresh garlic cloves sliced
- 1 tsp cumin powder
- 1/2 tsp (0.5 tsp) ground ginger
- 1/2 tsp (0.5 tsp) ground cinnamon
- 1/2 tsp (0.5 tsp) ground coriander
- 1/2 tsp (0.5 tsp) cayenne pepper
- 1/2 tsp (0.5 tsp) ground allspice
- 1/3 tsp (0.33 tsp) ground cloves
- 1/4 tsp (0.25 tsp) salt
- 2 tbsp olive oil
- 2 tbsp vegetable oil
- 500 ml (1.06 pt) vegetable stock
- 100 g (3.53 oz) green beans topped and tailed.
- 400 g (14.11 oz) couscous
- 50 g (1.76 oz) dried apricot pieces
- 1 stock cube
- 450 ml (15.22 floz) boiling water
- Handful fresh parsley
Instructions
- Preheat the oven to 140C/275F/120C fan.
- Make up the marinade by mixing the cumin, ginger, cinnamon, coriander, cayenne, allspice, cloves, salt and 1 tbsp olive oil in small bowl.
- Place the lamb in one bowl. Place the onions, garlic and sweet potato in another bowl with a tbsp olive oil.
- Divide the marinade between the two bowls. Mixing and rubbing with your hands to coat evenly.
- 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.
- When the meat is just browned, add the marinated vegetables and fry for a couple more minutes, stirring well.
- Add the stock, bring to a simmer, then place the lid on the casserole dish and put it in the oven.
- 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.
- 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.
- Retrieve the casserole from the oven, the beans should be steamed but still crunchy.
- Serve everything to the table with a generous sprinkling of freshly chopped parsley. Enjoy!
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Mina says
Sounds like a very fragrant and flavorful dish. I love the Moroccan twist especially with the sweetness of the apricots in the couscous.