We’ve just rediscovered that we really like sweet potatoes and I’m not sure why I haven’t used them more. Part way through cooking, when I lifted the lid, the smell beckoned for dumplings!
Cooking time: 6-8 hours
1 TBSP of oil
450g of diced lamb
Salt and pepper
2 onions, chopped
1 tsp of lazy garlic
1 tsp of dried coriander
8 cardamom pods, crushed. I used my spice grinder; you may want to remove husks
2-3 medium sized sweet potatoes but into bite sized pieces
425 ml of lamb stock
Aunt Bessie’s Frozen Dumplings
Preheat slow cooker on low
- Heat the oil in a pan, add the lamb, season with a bit of salt and pepper and brown on all sides. Transfer to the slow cooker.
- Sauté the onion and garlic for about 3 minutes until soft and add to the slow cooker.
- Put the remaining ingredients, except the dumplings into the slow cooker and mix well. Cover and cook on low for 6-8 hours.
- 90 minutes before it finishes, place the dumplings on top. Turning once 45 minutes later.
For more slow cooker inspiration click here.