Lamb and Sweet Potato Casserole

Portions: 4


  • 400g Diced Lamb
  • 10g Rapeseed Oil
  • 150g Onions (cut into 20mm dice)
  • 10g Chopped Fresh Garlic
  • 7.5g Ground Cumin
  • 5g Ground Cinnamon
  • 150g Chopped Tomatoes
  • 7.5g Chopped Oregano (fresh)
  • 100g Cut Green Beans
  • 20g Lamb Stock Paste
  • 150g Sweet Potato (cut into 20mm dice)
  • 250g Water
  • 20g Cornflour
  • 7.5g Soft Brown Sugar
  • 5g Chopped Fresh Coriander
  • 1g Salt
  • 1.5g Coarse Ground Peppercorns


  1. In the base of a heavy bottomed saucepan, place the rapeseed oil. Add the Diced Lamb, Chopped Garlic, Ground Cinnamon, Ground Cumin, Chopped Oregano, Salt and Coarse Ground Peppercorns.
  2. Cook until the meat has sealed and taken on a little colour.
  3. Add the water and then cook until the lamb is ¾ cooked. You will need to watch the cooking as the pan may dry out, add water when required.
  4. Add the Diced Onions, Diced Sweet Potato and Chopped Tomatoes. Continue to cook until the Sweet potatoes are cooked through and the lamb is tender. Again keep an eye on the liquid level.
  5. Add the Cut Green Beans and cook out slightly.
  6. To Finish the dish, Add the Lamb Stock Paste, brown sugar and chopped coriander.
  7. Add the Diluted Cornflour and stir until a smooth sauce has formed.