Curried Lamb Casserole With Sweet Potatoes

READY IN: 1hr 45mins
Recipe by Sharon the Rocket

From 11/23/05 Post-Dispatch - adapted from America's Complete Diabetes Cookbook.

Top Review by Cook In Southwest

I really enjoyed this! I have to admit, I was a little generous with the sweet potatoe and the curry, but only because one potatoe was more than 1 cup, and I wanted to use the whole potatoe, plus I thought it needed more curry after tasting. I think I only added 1/2 - 1 tsp. curry, but the sweet potatoe was about double. In any case, it was GREAT! I'm not a big lamb lover, and this dish really eliminated that gamey flavor that I dislike.

Ingredients Nutrition


  1. Heat oil in large nonstick Dutch oven. Dust lamb with flour. Add to hot oil; saute lamb for 2 minutes or just until seared all over. Remove lamb from the Dutch oven; set aside.
  2. Add garlic, onion, carrots, green pepper, and sweet potatoes to Dutch oven; cook, stirring often, for 8 to 10 minutes or until tender. Add mushrooms; cook until softened, about 3 minutes.
  3. Add stock, wine, tomato paste, and curry powder. Return lamb to pan; cover and simmer for 1 1/2 hours, stirring occasionally.
  4. NOTE: Can be served over rice, linguine or couscous.
  5. NOTE: Adjust curry powder to taste.

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