A Mummy Too

Slow cooked lamb and sweet potato casserole

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700 g diced lamb (ask your butcher about scrag, middle neck or stewing chunks which might be a combination of cuts)
3 sweet potatoes (about 800g), peeled and diced into 1 1/2 inch pieces
1 red onion, peeled and cut into eighths
2 fresh garlic cloves, sliced
1 tsp cumin powder
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp ground coriander
1/2 tsp cayenne pepper
1/2 tsp ground allspice
1/3 tsp ground cloves
1/4 tsp salt
2 tbsp olive oil
2 tbsp vegetable oil
500 ml vegetable stock
100 g green beans, topped and tailed.
400 g couscous
50 g dried apricot pieces
1 stock cube
450 ml boiling water
Handful fresh parsley