Spicy lamb with sweet potato

Serves 4
Per serving 334 calories 9.5g fat
Prep time 15 mins
Cook time 2 hours

Ingredients
2 red onions, chopped
2 garlic cloves, crushed
450g (1lb) lean diced lamb
1 tbsp medium curry powder
1 tbsp flour
450ml (3/4 pint) vegetable stock
450g (1lb) sweet potatoes, peeled and chopped
1 x 400g can chopped tomatoes
salt and freshly ground black pepper

Method
1. Preheat the oven to 180C, 350F, Gas Mark 4. Preheat a non-stick frying pan.
2. Dry-fry the onions and garlic in the pan until soft.
3. Add the lamb and continue cooking, turning the meat to seal on all sides. Sprinkle the curry powder and flour over and "cook out" for 1 minute.
4. Gradually stir in the stock. Add the potatoes and tomatoes and bring the sauce to a simmer. Season with salt and black pepper and transfer to a casserole dish.
5. Cover, and cook in the oven for 1½ –2 hours until the meat is tender. Serve from the pot with a selection of freshly cooked vegetables.

Here’s a tip: Choose lean lamb steaks and remove as much fat as possible before cooking