Lamb and Sweet Potato-Curry Stew
Try this amazing healthy dish, perfect for those cold, rainy evenings. Want to tuck in when your finshed work? Then throw all the ingredients into a slow cooker, 4 hours high or 8 hours low.. Cook your rice or couscous according to packet
Ingredients
- 1 tablespoon peanut oil
- 2 pounds lean lamb stew meat, trimmed
- 3 1/4 cups coarsely chopped onion
- 1 cup (1/2-inch-thick) sliced carrot
- 1 cup chopped green bell pepper
- 2 tablespoons ground cumin
- 1 teaspoon curry powder
- 1/2 teaspoon ground turmeric
- 4 cups chopped tomato
- 2 cups cubed, peeled sweet potato
- 1 (15 1/2-ounce) can chickpeas, drained
- 1 (14 1/2-ounce) can fat-free, less-sodium chicken broth
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 (10-ounce) box couscous
Directions
Step 1 – Heat oil in a Dutch oven over medium-high heat. Add lamb; cook 5 minutes or until browned, stirring frequently. Stir in onion and next 5 ingredients (onion through turmeric); cook 5 minutes. Stir in tomato and next 5 ingredients (tomato through pepper). Bring to a boil; cover, reduce heat, and simmer 35 minutes. Uncover; simmer 30 minutes.
Step 2 – Prepare couscous according to package directions, omitting salt and fat.
