Lamb and Sweet Potato Casserole

Lamb and Sweet Potato Casserole

Serves 4

Core recipe

For points plan this recipe is 18 pts for the whole thing.....4½ pts per serving

(Original points)

5 spray low-fat cooking spray

450 g lean lamb leg steak, cut into chunks

2 large onion(s), red, thinly sliced

2 clove garlic, crushed

1 teaspoon ground coriander

8 portion cardamom pods, green, split open

600 g sweet potatoes, (1lb 5 oz), peeled and cut into large chunks

425 ml fresh stock, (3/4 pint) vegetable or chicken

1 teaspoon salt

1 teaspoon pepper

Preheat oven to 180°C / 350°F / Gas Mark.

Spray a large flameproof casserole dish with low fat cooking spray. Heat, add lamb chunks and cook until browned. Add onions and garlic. Cook for 3-4 minutes, stirring, until softened.

Add ground coriander, cardamom pods and sweet potatoes. Pour in stock. Season.

Transfer to the oven and cook for 1 1/2 hours, or until the meat is tender. Serve and enjoy!

Cook’s tip: You could use lean shoulder of lamb instead of the leg steaks.