Saturday, 29 March 2014

Lamb Curried Casserole with Sweet Potatoes

Lamb for some is an acquired taste but when it is cooked properly the taste and how your body responds to it makes it one of the better meats out there to eat as our bodies digest it better then other meats. I always enjoyed a lamb dish, its one of those dishes that not only is full of flavour but it came with a ton of vegetables. Lamb is full of protein, zinc and iron. Lamb also provides high levels of Vitamin B12.Lamb was always a meal during the Easter holiday and my mom made sure there was always plenty for seconds.

This dish is not a one quick meal dish so it might be best to give this a try on a weekend and see how it goes for you. I find that leg of lamb is the best part of the lamb for this dish and you also get six different types of vegetables. You should make sure use a low sodium beef broth a  red wine that is a little sweeter in nature, but if you prefer dry then go for it. When this dish is done not only will it taste great but the lamb will be so tender it will literally melt in your mouth.

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Lamb Curried Casserole with Sweet Potatoes Recipe
Servings: 4  Prep Time: 15 minutes  Cook Time: 100 minutes

Lamb Recipe


1 lb leg of lamb, cut into cubes and de-boned
All purpose flour for dusting
1 tbsp of vegetable oil
2 tsp crushed garlic
1 small onion, finely chopped almost to puree
1 small sweet potato, peeled and cut into cubes
1 cup of carrots, finely chopped
1/2 cup of sweet red or green pepper, finely chopped
2 cups of white mushroom, sliced, stems removed
3 cups of beef broth
1/2 cup of red wine
3 tbsp of tomato paste
2 tsp of garlic powder
2 tsp of medium curry powder

1) Dust lamb with flour well. 
2) In large pot over medium heat, heat oil and saute lamb for 2 minutes or until seared all over. 
3) Remove lamb from pot and set aside. 
4) Add garlic and onion and saute for 5 minutes until soft. 
5) Add carrots, sweet pepper, mushrooms and garlic powder, saute for another 5 minutes. 
6) Add sweet potatoes, stock, red wine, tomato paste and curry powder to pot and add lamb back to pot. 
7) Cover and simmer for 90 minutes, stirring occasionally until lamb is tender.
8) Enjoy !!!

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