Lamb and Sweet Potato Slow Cooker Casserole Aust Ww 4 Pnts
Warm, hearty, and bursting with flavor, this Lamb and Sweet Potato Slow Cooker Casserole is a comforting Australian Weight Watchers-friendly recipe that's perfect for cozy family dinners. Tender pieces of lean lamb shoulder are slow-cooked to perfection alongside sweet potatoes, carrots, and celery in a rich tomato-based sauce infused with fragrant spices like cumin, coriander, and smoked paprika. This low-fat, nutrient-packed casserole is easy to prepare—just 15 minutes of prep before the slow cooker takes over—and serves as an ideal make-ahead meal. Garnish with fresh parsley for a pop of color and freshness, and pair with crusty bread or a simple side salad for a satisfying, wholesome feast. Optimize your meal planning with this slow cooker favorite, packing big flavors at just 4 Weight Watchers points per serving!
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Recipe Information
Ingredients
- 500 g Lamb shoulder (diced, trimmed of fat)
- 500 g Sweet potatoes (peeled and cubed)
- 2 medium Carrots (sliced)
- 2 stalks Celery (chopped)
- 1 large Brown onion (diced)
- 3 cloves Garlic cloves (minced)
- 400 g Diced tomatoes (canned)
- 1 cup Beef or lamb stock (low-sodium)
- 2 tbsp Tomato paste
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 1 tsp Smoked paprika
- 2 leaves Bay leaves
- 1 spray Olive oil spray
- 2 tbsp Fresh parsley (chopped, optional for garnish)
- to taste Salt
- to taste Black pepper
Instructions
Heat a large skillet over medium-high heat and lightly spray with olive oil.
Sear the diced lamb in batches until browned on all sides. Transfer to the slow cooker.
In the same skillet, sauté the onions, garlic, celery, and carrots for 3-4 minutes until softened. Add these to the slow cooker.
To the slow cooker, add cubed sweet potatoes, diced tomatoes, stock, tomato paste, ground cumin, ground coriander, smoked paprika, bay leaves, salt, and pepper.
Stir everything in the slow cooker to combine. Cover with the lid and cook on low for 6-8 hours or on high for 4-5 hours, until the lamb is tender and the vegetables are cooked through.
Before serving, remove the bay leaves and adjust seasoning if needed.
Garnish with fresh chopped parsley, if desired, and serve the casserole hot.
Nutrition Facts
Calories |
1974 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.8 g | 133% | |
| Saturated Fat | 40.5 g | 202% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 4040 mg | 176% | |
| Total Carbohydrate | 164.3 g | 60% | |
| Dietary Fiber | 31.3 g | 112% | |
| Total Sugars | 51.7 g | ||
| Protein | 110.5 g | 221% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 473 mg | 36% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 5114 mg | 109% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
