Moroccan Lamb Casserole

I know I am due for a sweet recipe but I’ve had this picture lurking around Picasa for a bit and wanted to tell you about it, especially since its another dish my toddler enjoyed and its suitable to freeze!

The recipe is a combination of a lamb casserole I found in my trusty Women’s Weekly’s Fresh Food for Babies and Toddlers and a recipe that was featured in my son’s Playgroup newsletter.

Moroccan Lamb Casserole

1 medium brown onion, chopped
1 clove garlic, crushed or thinly sliced (I don’t have a garlic crusher at the moment so I slice)
1 inch piece of ginger, peeled and finely chopped or grated
1 tablespoon Moroccan seasoning
500g diced lamb shoulder
2 cups (500ml) beef stock
425g can of diced tomatoes
1 medium sweet potato, peeled and cubed
3/4 cup stringless beans, chopped

Cook the onion, garlic and ginger with some olive oil in a stove top casserole dish or large saucepan. Make sure the vegetables do not brown – you want them translucent. Add the Moroccan seasoning and cook until fragrant.

Add lamb and brown until caramelised. Add stock and tomatoes and bring to the boil. Reduce heat and simmer for 30 minutes.

Add sweet potato and beans and cook for 45 minutes to an hour on low heat. Check your meat for tenderness and if it is still not soft, continue to cook. You want the meat oh-so-tender and lovely. Don’t be concerned if the sweet potato overcooks and falls apart – it actually gives the casserole a creamier texture and omits the need for a thickener like flour or cornflour.

Serve with (buttered!) cous cous.

NB: Next time I will add chickpeas for extra nutrition and yumminess!


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