Moroccan lamb & sweet potato stew
- 2 teaspoons olive oil
- 500g well-trimmed boneless lamb shoulder, diced
- 1 large onion, chopped
- 3 cloves garlic, crushed
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 3/4 teaspoon paprika
- Freshly ground pepper
- 2 tablespoons no-added-salt tomato paste
- 750g sweet potatoes, peeled and cut into 2cm chunks
- 1/2 cup pitted prunes, coarsely chopped
- 4 sprigs fresh parsley
- Steamed rice tossed with chopped parsley (optional)
Preparation:20min › Cook:1hour15min › Ready in:1hour35min
- Preheat the oven to 180°C. Heat the oil in a nonstick flameproof casserole over moderately high heat. Add the lamb and cook for 4 minutes or until lightly browned. Transfer the lamb to a plate and put aside. Add the onion and garlic to the casserole and cook for 5 minutes or until the onion is tender.
- Return the lamb to the casserole. Add the coriander, cumin, paprika, and salt and pepper to taste, stirring to coat. Add the tomato paste and 1 cup water and bring to the boil. Cover and transfer the casserole to the oven. Bake for 30 minutes.
- Add the sweet potatoes, prunes and 1/3 cup water. Cover and bake for 30 minutes or until the lamb and potatoes are tender. Top with the parsley and serve with rice, if using.
Did you know?
Lamb, like other red meats, becomes more tender if it is kept refrigerated for 2 to 3 days after buying. During this time, the natural enzymes soften the muscle fibre. * Young lamb (under four months) is leaner than older lamb (four months to one year).
Easy to prepare and the meat was lovely and tender - but it needed a bit more flavour. I would make it again but add more spices - perhaps some cinnamon. I served it with cous-cous and everyone enjoyed it. - 18 May 2010
Something else. Added half cup of toasted pine- nuts before serving - 18 May 2010