Curried Lamb Casserole with Sweet Potatoes

Ingredients

Contains: wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 pound Leg Of Lamb, Cut Into Cubes And De-boned
• ½ cups Of All Purpose Flour For Dusting
• 1 Tablespoon Vegetable Oil
• 2 teaspoons Of Garlic, Crushed
• 1 Small Onion, Finely Chopped
• 1 cup Of Carrots, Finely Chopped
• ½ cups Of Sweet Red Pepper Or Green Pepper, Chopped
• 2 cups Of White Mushrooms, Sliced, Stems Removed
• 2 teaspoons Garlic Powder Or Granulated Garlic
• 1 Small Sweet Potato, Peeled And Cut Into Cubes
• 3 cups Of Beef Broth
• ½ cups Red Wine
• 3 Tablespoons Tomato Paste
• 2 teaspoons Of Medium Curry Powder

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Toss the lamb cubes in the flour to dust them lightly, shaking off any excess. Heat the vegetable oil in a large heavy Dutch oven over medium-high heat.

2. Brown the lamb in batches for about 8 minutes total, then set it aside on a plate.

3. Lower the heat to medium. Cook the onion, carrots, sweet red or green pepper and mushrooms for about 6 minutes, until softened.

4. Add the crushed garlic, garlic powder or granulated garlic, and curry powder. Stir for 1 minute until fragrant.

5. Stir in the tomato paste for 1 minute, then pour in the red wine and scrape up the browned bits from the bottom. Simmer for 2 minutes.

6. Return the lamb and any juices to the pot, add the beef broth, and bring to a simmer. Cover, reduce the heat to low, and simmer for 45 minutes.

7. Add the sweet potato cubes, cover again, and simmer for about 40 minutes more, until the sweet potato is soft and the lamb is tender.

8. Make sure the thickest lamb pieces reach at least 145°F (63°C) inside, then let the casserole rest for 3 minutes before serving.