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


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

  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.





Author: mediocremum

A slightly older mum of one, who drinks far too much red wine and has an unhealthy obsession with her slow cooker. During the day she's an ICT Trainer, Social Media/Online Marketing consultant and does a bit of public speaking. Full Profile on Google+

One thought on “Slow Cooker Sweet Potato and Lamb Casserole with Dumplings”

Leave a Reply

Your email address will not be published. Required fields are marked *