Moroccan Lamb and Three Potato Stew

    1 hour 35 minutes

    This Moroccan lamb and three potato stew has an earthy spice flavour that is complement by the sweetness of the prunes. It is a hearty recipe that is great for the whole family.


    Victoria, Australia
    1 person made this

    Serves: 4 

    • 2 teaspoons oil
    • 500g trimmed boneless lamb shoulder, diced
    • 1 large onion, diced
    • 4 garlic cloves, diced
    • 1 teaspoon ground coriander
    • 1 teaspoon ground cumin
    • 1 teaspoon paprika
    • salt and pepper, to taste
    • 2 tablespoons tomato paste
    • 1 1/2 cups water
    • 4 sweet potatoes, peeled and cubed
    • 4 potatoes, peeled and cubed
    • 4 white sweet potatoes, peeled and cubed

    Preparation:20min  ›  Cook:1hour15min  ›  Ready in:1hour35min 

    1. Preheat the oven to 180 degree C.
    2. Heat the oil in a stove top suitable casserole dish over a medium heat. Cook the lamb in batches until lightly browned. Remove the lamb and set aside. Cook the onion and garlic in the casserole dish until the onion is tender.
    3. Return the lamb to the casserole dish. Add the coriander, cumin, paprika, salt and pepper while stirring to coat the lamb. Add the tomato paste and 1 cup of the water and bring to the boil. Cover and transfer the casserole dish to the oven. Bake for about 30 minutes.
    4. Add the potatoes and remaining water. Cover and bake for 30 minutes or until the lamb and potatoes are tender.

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