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5 from 1 vote

Slow cooked lamb and sweet potato casserole

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.
Prep Time15 mins
Cook Time2 hrs 15 mins
Total Time2 hrs 30 mins
Course: Casseroles, savoury bakes and one-pot meals
Keyword: casserole, lamb, sweet potato
Servings: 6
Author: Emily Leary

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 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
  • 500 ml vegetable stock
  • 100 g green beans topped and tailed.
  • 400 g couscous
  • 50 g dried apricot pieces
  • 1 stock cube
  • 450 ml 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!