Braised lamb with sweet potatoes
A warmly spiced lamb casserole slow-cooked with sweet potatoes, beans, and a touch of mango chutney for a rich, comforting dish full of flavor. Perfect for hearty family dinners.
Updated : 21 August, 2025
Easy
About 30 min.
Ingredients
2 tablespoon
Sunflower oil
1 kilograms
Lamb - ham
2
Onion
4
Celery stalk
1
Garlic
1 tablespoon
Ground cumin
2 teaspoon
Chilli flakes
450 milliliters
Meat broth
400 grams
Canned tomatoes
1 tablespoon
Tomato paste
2 tablespoon
Jam
400 grams
Canned beans
2
Sweet potato
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Heat 1 tablespoon of the oil in a deep, ovenproof frying pan or flameproof casserole dish. Add the lamb and fry over a high heat until browned all over, working in batches if necessary. Remove with a slotted spoon and set aside on a plate. Preheat the oven to 160C.
Step 2
Add the remaining oil to the pan, then stir in the sliced onions, celery, and crushed garlic. Fry for a few minutes until softened, then add the spices and cook for 30 seconds, stirring well.
Step 3
Pour in the stock, tomatoes, tomato purée, and jam (best to use is mango). Stir and bring to the boil. Return the lamb to the pan, season with salt and pepper, and stir everything together. Cover with a lid and transfer to the oven for about 1 hour.
Step 4
Remove the dish from the oven, add the beans and cubed sweet potatoes, and bring back to the boil on the stovetop. Cover again and return to the oven for a further 45 minutes, or until the lamb is tender and the sweet potatoes are cooked but still holding their shape.
Step 5
Taste and adjust the seasoning if needed, then serve piping hot.