Lamb chop and sweet potato casserole

Recipe from: 14 April 2010

Ingredients 16
Servings 6
Time 10 mins

Ingredients

  • 15
    ml
    olive oil
  • 15
    ml
    butter
  • 6
    lamb chops
  • 30
    ml
    cake flour
  • 15
    ml
    paprika
  • Salt and freshly ground black pepper to taste
  • 2
    onions, peeled and sliced
  • 3
    cloves
    garlic, crushed
  • 30
    ml
    curry powder
  • 10
    ml
    brown mustard seeds
  • 15
    ml
    brown sugar
  • 1 x 400
    g
    tin of tomatoes
  • 180
    ml
    water
  • 400
    g
    sweet potatoes, peeled and cut into thick slices
  • 125
    ml
    coconut milk
  • Fresh coriander or basil or thyme to taste
 

Method

55 mins
 
Pre-heat the oven to 180ºC.

Mix the cake flour and paprika together and season with salt and pepper.

Toss the meat in this mixture.

Heat the oil and butter in a heavy based pot on the stove and brown the meat on both sides and transfer the meat to an ovenproof casserole dish.

Add the onions to the pot and fry on low heat until the onions are soft.

Add the garlic, curry powder, mustard seeds and brown sugar and simmer for 2 minutes.

Add the tomatoes, water and sweet potatoes and bring to a boil.

Pour the mixture over the Lamb chops, season with salt and pepper and bake in the oven for 30 minutes.

Add the coconut milk and return to the oven for 5 minutes.

Add the fresh herbs and serve with rice, couscous or mashed potatoes.

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Read more on: bake  |  sauté  |  lamb
 

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