- 1 tablespoon peanut oil
- 550g diced lamb
- 1 large brown onion, halved, finely chopped
- 2 garlic cloves, crushed
- 1 tablespoon plain flour
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 2 teaspoons garam masala
- 1 x 7cm cinnamon stick
- 625ml (2 1/2 cups) Massel vegetable liquid stock
- 1 medium (about 300g) orange sweet potato (kumara), peeled, cut into 2cm cubes
- 200g green beans, topped, cut into 3cm lengths
- 1/3 cup loosely packed coarsely chopped fresh coriander
- Salt & freshly ground black pepper
- Couscous or boiled brown rice, to serve
- You'll need a 2L (8-cup) capacity heavy-based, flameproof, ovenproof casserole dish for this recipe.
- Step 1Preheat oven to 160°C. Heat oil in a 2L (8-cup) capacity heavy-based, flameproof, ovenproof casserole dish over high heat. Add the lamb and cook, stirring, for 1 minute or until brown. Transfer to a bowl.
- Step 2Heat the same dish over medium heat. Add onion and garlic and cook, stirring, for 2 minutes or until onion softens. Add flour, cumin, coriander, garam masala and cinnamon stick and cook, stirring, for 30 seconds or until fragrant. Add lamb and stock, and bring to the boil. Boil, stirring, for 2 minutes or until well combined. Remove from heat.
- Step 3Cover casserole dish with a tight-fitting lid and cook in preheated oven for 30 minutes. Remove from oven and stir in the sweet potato. Cook, covered, for a further 10 minutes.
- Step 4Remove from oven and stir in beans. Cook, covered, for a further 5 minutes or until beans are bright green and tender crisp and sweet potato is tender. Remove from oven. Stir in the coriander. Taste and season with salt and pepper.
- Step 5Spoon casserole among serving plates. Serve immediately with couscous or boiled brown rice, if desired.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
All nutrition values are per serve
- Author: Amanda Kelly
- Image credit: Sue Ferris
- Publication: Australian Good Taste