I'm a planner; I have to be or we'd never get a decent meal cooked in this house. In my 4 years as a mother, I've got better and better at making sure I dont need to go to the store to make the meal that's been running round my head all day. So, I have well stocked cupboards and a fridge with most of the basics at all times. I have become increasingly adept at tweaking a recipe here and there to accomodate my ingredient shortcomings.
The recipe does not call for leftover lamb but it substituted more than nicely I thought and shortened the process somewhat (always a bonus in my life). It called for prunes and dried tart cherries and the cupboard was bare of cherries and almost so of prunes, so I substituted a few apricots for good measure. I also made a few other tweeks here and there but it turned out completely delicious. My 2 and 4 year old ate a rightly amount without much complaint (the 4 year old really does not like meat as a rule) but I've enough left to feed the 5 thousand! Yippee leftovers tomorrow, and it's friday too!!!
So here goes:
Leftover Lamb and Sweet Potato Casserole
2 tsp ground cinnamon
4 tsp ground cumin
3 tsp ground coriander
2 tablespoons freshly grated ginger (I didnt have any and used ground)
2lb cooked lamb cut into 1 inch cubes.
2 onions, chopped
3 garlic cloves, peeled and minced
3 cups beef stock (I substituted chicken)
1 28oz can whole plum tomatoes
8 medium carrots peeled and chopped in 1/2 inch pieces
3 lbs sweet potatoes, peeled and cubed
1/2 cup tart cherries (I substituted apricots)
1/2 cup prunes
- Combine the spices and toss with the lamb.
- Heat 2 tablespoons olive oil on medium high, in a dutch oven and toss in the lamb. Cook for approx 10 minutes then remove from the pan.
- Add a knob of butter and the onions. Cook for 5 mins on medium then add the garlic and cook another 5 mins.