Curried Lamb Casserole with Sweet Potatoes

Dive into the cozy, aromatic world of comfort food with this Curried Lamb Casserole with Sweet Potatoes. Tender chunks of boneless lamb shoulder and naturally sweet, creamy sweet potatoes are simmered in a luxurious blend of mild curry powder, coconut milk, and warm spices like cumin and coriander. Infused with garlic, ginger, and a touch of fresh cilantro, this casserole is a perfect marriage of rich, heartwarming flavors and vibrant, nutritious ingredients. Slow-baked to perfection in the oven, the lamb becomes irresistibly tender, while the sweet potatoes soak up the fragrant curry sauce. Whether served over steamed rice, with fluffy naan, or on its own, this dish is a soul-satisfying one-pot meal, ideal for a family dinner or a cozy weekend treat. Make-ahead friendly and naturally gluten-free, this curry casserole is both delicious and effortlessly impressive.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 4

Ingredients

• 500 grams boneless lamb shoulder (cut into 1-inch cubes)
• 400 grams sweet potatoes (peeled and cut into 1-inch cubes)
• 2 tablespoons olive oil
• 1 large onion (finely chopped)
• 3 cloves garlic (minced)
• 1 tablespoon fresh ginger (grated)
• 2 tablespoons mild curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 400 grams canned diced tomatoes
• 200 milliliters coconut milk
• 250 milliliters chicken or lamb stock
• 2 tablespoons fresh cilantro (chopped)
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Preheat your oven to 180°C (350°F).

Step 2

Heat 1 tablespoon of olive oil in a large, ovenproof casserole dish over medium-high heat.

Step 3

Season the lamb cubes with salt and pepper, then sear them in batches until golden brown. Remove the lamb and set aside.

Step 4

Reduce the heat to medium, and add the remaining 1 tablespoon of olive oil to the pot.

Step 5

Add the chopped onion, garlic, and grated ginger. Sauté for 3-4 minutes until softened and fragrant.

Step 6

Stir in the curry powder, ground cumin, and ground coriander. Cook for another minute to toast the spices.

Step 7

Add the diced tomatoes, coconut milk, and stock to the pot. Stir to combine, scraping up any browned bits from the bottom.

Step 8

Return the seared lamb to the pot and stir. Bring the mixture to a gentle simmer.

Step 9

Add the sweet potato cubes to the casserole, making sure they are mostly submerged in the liquid.

Step 10

Cover the pot with a lid and transfer it to the preheated oven. Bake for 60-75 minutes, or until the lamb is tender and the sweet potatoes are cooked through.

Step 11

Remove from the oven and taste for seasoning. Adjust with more salt and pepper if needed.

Step 12

Garnish with chopped fresh cilantro before serving.

Step 13

Serve hot with steamed rice, naan bread, or your favorite side dish.

Nutrition Facts

Serving size	(1975.8g)

Amount per serving	% Daily Value*
Calories	2252.7

Total Fat 144.5g	0%
Saturated Fat 47.6g	0%
Polyunsaturated Fat 6.1g
Cholesterol 383mg	0%
Sodium 4846.3mg	0%
Total Carbohydrate 141.2g	0%
Dietary Fiber 28.5g	0%
Total Sugars 49.6g
Protein 106.2g	0%

Vitamin D 0IU	0%
Calcium 490.8mg	0%
Iron 16.5mg	0%
Potassium 4135.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.8%

Protein: 18.5%

Carbs: 24.7%