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 meal has been created for Simply Beef and Lamb‘s Live Peasant campaign, which is all about getting back to simple, cost-effective cooking beef and lamb. We’re talking minimal fuss and maximum taste; one pot cooking, slow cookers and big bowls of delicious grub.
With the Live Peasant campaign 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 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 vegetable stock
- 100g green beans, topped and tailed.
- 400g couscous
- 50g dried apricot pieces
- 1 stock cube
- 450ml boiling water
- Handful fresh parsley
Instructions
Preheat the oven to 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!
If you’re keen to give this recipe a try, here it is in an easily printable format.
- 700g diced lamb (ask about scrag and middle neck)
- 3 sweet potatoes (about 800g), peeled and diced into 1½ inch pieces
- 1 red onion, peeled and cut into eighths
- 2 fresh garlic cloves, sliced
- 1 tsp cumin powder
- ½ tsp ground ginger
- ½ tsp ground cinnamon
- ½ tsp ground coriander
- ½ tsp cayenne pepper
- ½ tsp ground allspice
- ⅓ tsp ground cloves
- ¼ tsp salt
- 2 tbsp olive oil
- 2 tbsp vegetable oil
- 500ml vegetable stock
- 100g green beans, topped and tailed.
- 400g couscous
- 50g dried apricot pieces
- 1 stock cube
- 450ml boiling water
- Handful fresh parsley
- Preheat the oven to 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!
I hope this has inspired you to try out your own Live Peasant recipes. I’d love to hear what you come up with. For more delicious recipes and great ideas, visit www.simplybeefandlamb.co.uk
This is a commissioned post for Simply Beef and Lamb
Sounds like a very fragrant and flavorful dish. I love the Moroccan twist especially with the sweetness of the apricots in the couscous.