Curried Lamb-Sweet Potato Stew

Progresso® beef-flavored broth provides a simple addition to this curried lamb and sweet potato stew. Hearty slow-cooked dinner served over couscous!

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Servings 6

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ingredients 15
Prep Time 25 min
Total Time 8 hr 25 min

Ingredients

: 1/4 cup all-purpose flour

1 1/2: teaspoons salt

1/4: teaspoon black pepper

2: lb boneless leg of lamb, trimmed, cut into 1-inch cubes

1: tablespoon vegetable oil

1: container (8 oz) refrigerated prechopped onion

3: cloves garlic, finely chopped

3: teaspoons curry powder

: 1/2 teaspoon ground red pepper (cayenne)

1 3/4: cups Progresso® beef-flavored broth (from 32-oz carton)

3: medium sweet potatoes, peeled, cut into 2-inch pieces

1/2: cup whipping cream

: Hot cooked couscous

: Peanuts, if desired

: Chopped fresh parsley, if desired

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Directions

1 Spray 5-quart slow cooker with cooking spray. In large resealable food-storage plastic bag, place flour, 1/2 teaspoon of the salt and the black pepper. Add lamb; seal bag and shake to coat with flour mixture. In 12-inch skillet, heat oil over medium-high heat. Cook lamb in oil 5 minutes, stirring occasionally, until browned. Place onion and garlic in slow cooker; sprinkle with curry powder and red pepper. Place lamb over vegetables. Pour broth over lamb.
2 Cover; cook on Low heat setting 6 hours. Stir sweet potatoes into stew. Cover; cook 2 hours longer or until lamb and potatoes are tender. Gently stir in whipping cream and remaining 1 teaspoon salt. Serve stew over couscous. Garnish with peanuts and parsley.