Ingredients

• 5 spray low-fat cooking spray
• 450 g lean lamb leg steak, cut into chunks
• 2 large onion(s), red, thinly sliced
• 2 clove garlic, crushed
• 1 teaspoon ground coriander
• 8 portion cardamom pods, green, split open
• 600 g sweet potatoes, (1lb 5 oz), peeled and cut into large chunks
• 425 ml fresh stock, (3/4 pint) vegetable or chicken
• 1 teaspoon salt
• 1 teaspoon pepper

Instructions

• Preheat oven to 180°C / 350°F / Gas Mark.
  
  
• Spray a large flameproof casserole dish with low fat cooking spray. Heat, add lamb chunks and cook until browned. Add onions and garlic. Cook for 3-4 minutes, stirring, until softened.
  
  
• Add ground coriander, cardamom pods and sweet potatoes. Pour in stock. Season.
  
  
• Transfer to the oven and cook for 1 1/2 hours, or until the meat is tender. Serve and enjoy!
  
  Cook’s tip: You could use lean shoulder of lamb instead of the leg steaks.