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!
Video
Nutrition
Pin this casserole
More great sweet potato recipes to try
Get Your Kids to Eat Anything
My debut cookbook, Get Your Kids To Eat Anything is available now.
It’s so much more than a cookbook, it’s a 5-Phase programme designed to take you through a meaningful, simple and sustainable journey to end fussy eating.
Since its release in March 2019 Get Your Kids To Eat Anything has been changing mealtimes in households across the country and has become an Amazon #1 best-seller.
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.