LAMB AND SWEET POTATO SLOW-COOKER CASSEROLE AUST WW 4 PNTS
Make and share this Lamb and Sweet Potato Slow-Cooker Casserole Aust Ww 4 Pnts recipe from Food.com.
Provided by Sonya01
Categories Lamb/Sheep
Time 7h15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place lamb, onions, garlic, coriander, cardamom, sweet potato and stock in a 5-litre capacity slow cooker. Season well with salt and pepper. Cover and cook on a low setting for 7 hours. Make sure to split cardamom pods down centre (not all way through) with a large sharp knife. This will help cardamom flavour to infuse in casserole. Unfortunately some of the black seeds may come out during the cooking process, so be careful not to eat them. They aren't at all harmful to your health, just a little full-on in flavour.
- Serve with steamed green beans or broccoli.
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- Make up the marinade by mixing the cumin, ginger, cinnamon, coriander, cayenne, allspice, cloves, salt and 1 tbsp olive oil in small bowl.
- Place the lamb in one bowl. Place the onions, garlic and sweet potato in another bowl with a tbsp olive oil.
- Divide the marinade between the two bowls. Mixing and rubbing with your hands to coat evenly.
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- Toss lamb with flour, in a large bowl and season well with salt and pepper. Heat oil in large non-stick frying pan over medium-high heat. Cook lamb in batches for 5 minutes, turning until brown on all sides. Add to a 4.5 litre (18-cup) slow cooker (see tip).
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