Curried Lamb-Sweet Potato Stew

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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

Directions

  1. 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. 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.

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