Best 3 Curried Lamb Casserole With Sweet Potatoes Recipes

Indulge in a culinary journey with our tantalizing Curried Lamb Casserole with Sweet Potatoes, a delectable dish that seamlessly blends the rich flavors of lamb, aromatic spices, and the natural sweetness of roasted vegetables. This one-pot wonder is a symphony of flavors and textures, featuring tender lamb morsels enveloped in a velvety curry sauce, complemented by the caramelized sweetness of roasted sweet potatoes and the earthy notes of bell peppers and onions. Alongside this main course, discover a treasure trove of additional recipes to elevate your culinary repertoire. Embark on a sweet adventure with our luscious Sweet Potato Brownies, where the moist texture and intense chocolate flavor are perfectly balanced by the subtle sweetness of roasted sweet potatoes. For a refreshing twist, try our Sweet Potato and Black Bean Salad, a vibrant medley of roasted sweet potatoes, black beans, and a tangy lime dressing. And if you're craving a hearty and comforting meal, our Sweet Potato and Lentil Soup is the perfect choice, combining the wholesome goodness of lentils with the natural sweetness of sweet potatoes in a flavorful broth.

Check out the recipes below so you can choose the best recipe for yourself!

CURRIED LAMB AND POTATOES

Curried Lamb and Potatoes image

Loads of rich flavors and spices make this a warming, inviting meal. It's a great way to impress at a family get-together. -Subrina Goosch, North Carolina

Provided by Taste of Home

Categories Dinner

Time 4h30m

Yield 6 servings.

Number Of Ingredients 18

Ingredients

6 garlic cloves, minced, divided
3 tablespoons curry powder, divided
2 tablespoons minced fresh gingerroot, divided
2 teaspoons garam masala, divided
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon dried thyme
1 teaspoon ground coriander, divided
1-1/2 teaspoons salt, divided
1 teaspoon pepper, divided
1/4 teaspoon ground cumin
1 tablespoon olive oil
2 pounds lamb shoulder blade chops
4 medium red potatoes, cut into 1/2-inch pieces
1 can (15 ounces) diced tomatoes, undrained
1 cup chicken broth
1 small onion, chopped
Hot cooked brown rice and minced fresh cilantro, optional

Steps:

In a large resealable plastic bag, combine 3 garlic cloves, 1 tablespoon curry powder, 1 tablespoon ginger, 1 teaspoon garam masala, chili powder, paprika and thyme, 1/2 teaspoon coriander, 1/2 teaspoon salt, 1/2 teaspoon pepper, cumin and olive oil. Add lamb chops; seal bag and turn to coat. Refrigerate 8 hours or overnight., Place potatoes in a 3- or 4-qt. slow cooker. Transfer lamb to slow cooker., Place tomatoes, broth, onion, and remaining garlic and seasonings in a blender; cover and process until blended. Pour over lamb and potatoes. Cook, covered, on low 4-5 hours or until meat is tender. When cool enough to handle, remove meat from bones; discard bones. Shred meat with two forks. Strain cooking juices, reserving potatoes; skim fat. Return lamb, cooking juices and reserved potatoes to slow cooker; heat through. If desired, serve with rice and cilantro.

Nutrition Facts : Calories 337 calories, Fat 19g fat (7g saturated fat), Cholesterol 76mg cholesterol, Sodium 935mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 5g fiber), Protein 22g protein.

CURRIED LAMB CASSEROLE WITH SWEET POTATOES

Curried Lamb Casserole With Sweet Potatoes image

Make and share this Curried Lamb Casserole With Sweet Potatoes recipe from Food.com.

Provided by Sharon the Rocket

Categories Stew

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 tablespoon canola oil
3/4 lb lamb, cut into 3/4 inch cubes
all-purpose flour
2 teaspoons crushed garlic
1 cup chopped onion
1 cup finely chopped carrot
1/2 cup finely chopped green bell pepper
1 cup cubed peeled sweet potato
1 1/2 cups sliced mushrooms
2 1/2 cups beef stock
1/3 cup red wine
3 tablespoons tomato paste
2 teaspoons curry powder

Steps:

Heat oil in large nonstick Dutch oven. Dust lamb with flour. Add to hot oil; saute lamb for 2 minutes or just until seared all over. Remove lamb from the Dutch oven; set aside.
Add garlic, onion, carrots, green pepper, and sweet potatoes to Dutch oven; cook, stirring often, for 8 to 10 minutes or until tender. Add mushrooms; cook until softened, about 3 minutes.
Add stock, wine, tomato paste, and curry powder. Return lamb to pan; cover and simmer for 1 1/2 hours, stirring occasionally.
NOTE: Can be served over rice, linguine or couscous.
NOTE: Adjust curry powder to taste.

Nutrition Facts : Calories 266.5, Fat 12.7, SaturatedFat 4, Cholesterol 45, Sodium 659.7, Carbohydrate 19, Fiber 3.8, Sugar 6.9, Protein 16.5

CURRIED LAMB

Curried Lamb image

Your basic lamb curry, very easy to throw together and perfect for the slow cooker. Serve over basmati rice with warmed pitas.

Provided by Galley Wench

Categories World Cuisine Recipes Asian Indian

Time 2h5m

Yield 6

Number Of Ingredients 16

Ingredients

2 tablespoons vegetable oil, or as needed
2 pounds cubed lamb stew meat
2 tablespoons vegetable oil
1 onion, chopped
2 tablespoons ground coriander
1 ½ teaspoons ground cumin
1 tablespoon ground cardamom
1 teaspoon ground ginger
1 teaspoon ground turmeric
½ teaspoon garlic powder
¼ teaspoon ground black pepper
¼ teaspoon cayenne pepper, or to taste
2 cups beef stock
salt to taste
¼ cup plain yogurt
1 teaspoon lemon juice

Steps:

Heat 2 tablespoons of vegetable oil in a Dutch oven over medium-high heat. Cook the lamb meat in batches until browned on all sides, using additional oil as necessary, about 3 minutes per batch. Set aside. Heat the remaining 2 tablespoons of vegetable oil in the Dutch oven over medium heat. Stir in the onions; cook until tender and golden brown, about 10 minutes. Add the coriander, cumin, cardamom, ginger, turmeric, garlic powder, black pepper, and cayenne pepper; cook and stir until the spices are fragrant, about 1 minute.
Return the lamb to the Dutch oven; pour in the beef stock and season with salt to taste. Bring to a boil over high heat, then reduce heat to low, cover, and simmer until the lamb is very tender, about 1 hour.
Once the lamb is very tender, remove the lid, and cook until the sauce thickens slightly, about 20 minutes. Stir in the yogurt and lemon juice before serving.

Nutrition Facts : Calories 336.5 calories, Carbohydrate 8.2 g, Cholesterol 98.9 mg, Fat 18.2 g, Fiber 2.4 g, Protein 33.5 g, SaturatedFat 4.5 g, Sodium 138 mg, Sugar 3.4 g

Tips:

For a richer flavor, use lamb shoulder or leg instead of lamb stew meat.
Sear the lamb in a hot pan before adding it to the casserole dish. This will help to brown the meat and add flavor.
Use a variety of sweet potatoes, such as garnet yams, orange sweet potatoes, or purple sweet potatoes.
Add other vegetables to the casserole, such as carrots, celery, or parsnips.
Use a good quality curry paste. A homemade curry paste will give the casserole the best flavor.
Serve the casserole with rice, quinoa, or naan bread.

Conclusion:

This curried lamb casserole with sweet potatoes is a delicious and hearty meal that is perfect for a cold winter day. The lamb is tender and flavorful, the sweet potatoes are soft and sweet, and the curry sauce is rich and creamy. This casserole is also very easy to make, and it can be made in advance and reheated later.

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