Slow Cooker Sweet Potato and Lamb Casserole with Dumplings

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!

Serves 4

Setting: Low

Cooking time: 6-8 hours

Ingredients:

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

Instructions

Preheat slow cooker on low

1. 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.
2. Sauté the onion and garlic for about 3 minutes until soft and add to the slow cooker.
3. Put the remaining ingredients, except the dumplings into the slow cooker and mix well.  Cover and cook on low for 6-8 hours.
4. 90 minutes before it finishes, place the dumplings on top.  Turning once 45 minutes later.

For more slow cooker inspiration click here.