600g Lamb forequarter chops
2 Medium onions
1 Sweet potato
4 Cloves crushed garlic
500ml Chicken stock
Serve with brown rice
Apparatus: Thermal cooker
Step 1: Cut onions into quarters, crush garlic and chop sweet potato into 1 inch by 1 inch cubes.
Step 2: Place chopped vegetables and chicken stock into thermal pot and cook on medium-high heat for 15 mins. Add a tablespoon of spice to the pot.
Step 3: Meanwhile de-bone and cut Lamb into bite sized pieces, and add to the heating thermal pot. Allow mixture to cook for a total of 20 mins before removing from heat and placing the pot into the thermal cooker shell. Allow to cook for 6 hours.
Step 5: Cook rice. When rice is done, re-heat lamb mixture to a rolling boil for 5 mins. Serve over brown rice.
Although when fresh, there appears to be a lot of ingredients in the pot with seemingly insufficient stock, refrain from adding more liquid to the pot as the vegetables will shrink and release its own liquids in the cooking process.
Spices – feel free to use whatever spices you have on hand around your kitchen, as the sweet potato and lamb is versatile and suits many different flavours.