Lamb and sweet potato casserole

Method

• Step 1
  Preheat 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 2
  Heat 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 3
  Cover 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 4
  Remove 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 5
  Spoon casserole among serving plates. Serve immediately with couscous or boiled brown rice, if desired.