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Aromatic lamb & sweet potato casserole

Method

  • Heat a thin layer of oil in a heavy-bottomed casserole (or pot) and seal the lamb all over. Remove. 
  • Add a little fresh oil to the casserole, if needed, and gently saute the ginger, onion and garlic until tender, scraping the brown bits from the bottom of the pot as you do so. 
  • Return the lamb with the 5 spice powder, soy, hoisin, seasonings, tomatoes and 1 cup stock. Stir, cover and gently cook for about 30 mins. 
  • Then add the sweet potato, mix well and cook for about another 45-60 mins until the lamb is tender, adding more stock if needed.
  • Serve the stew on a bed of steamed rice.

Ingredients

  • vegetable oil
  • 1.2 kg lean lamb, diced
  • a good knob of fresh ginger, grated
  • 1 large onion, chopped
  • 2 garlic cloves, crushed
  • 1 heaped tspn 5 spice powder
  • 1 heaped tbsp soy sauce
  • 2 tbsp hoisin sauce
  • sea salt & freshly ground pepper
  • 1-2 cans diced tomatoes
  • 1-2 cups chicken stock
  • 1 large sweet potato, peeled & cut into chunks

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm