Lamb and Sweet Potato Stew

Lamb and Sweet Potato Stew | Best Duty


  • 2 tbsp. Sunflower oil
  • 1 kg Lamb neck fillet, diced
  • 2 Large onions, sliced
  • 4 Celery sticks, sliced
  • 1 Garlic clove, crushed
  • 1 tbsp. Cumin powder
  • 1 tbsp. Medium curry powder
  • 450 ml lamb/beef stock
  • 1x 400 g Tin chopped tomatoes
  • 1 tbsp. Tomato paste
  • 2 tbsp. Chutney
  • 1x 400 g Tin haricot beans, drained and rinsed
  • 2 Large sweet potatoes, peeled and cubed
  • Salt and pepper, to taste



    1. Preheat the oven to 160°C
    2. In Chef Supreme Oval Roaster, heat half of the oil and fry the lamb over high heat, until overall golden brown.
    3. Add the remaining oil to the same roaster and fry the onions, celery and garlic. Add the spices, stir and leave to fry for a few minutes. Add the stock, tomatoes, tomato paste and the mango chutney. Bring the roaster to boil, stirring, then add salt and pepper. Stir for a few more minutes, cover with a lid and transfer to the oven. Leave the roaster to cook for about an hour.
    4. Remove the roaster from the oven and put the pan back on the stove. Gently add the beans and sweet potatoes. Bring to boil, cover the pan again and return to the oven. Leave to simmer for a further 45 minutes or until the lamb is tender. Serve hot with rice!