Moroccan Lamb and Sweet Potato Stew

Name: Moroccan Lamb and Sweet Potato Stew
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 4 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 2 tsp olive oil; 500 g well-trimmed boneless lamb shoulder; 1 large onion; 2 large onions; 3 garlic cloves; 1 tsp ground coriander; 1 tsp ground cumin; 0.75 tsp paprika; salt; fresh ground pepper; 2 tbsp tomato paste; 250 g small white mushrooms; 750 g sweet potatoes; 0.5 cup pitted prunes; 4 sprig fresh parsley; steamed rice; chopped parsley

Lamb, coriander and white mushrooms baked in the oven and spiced with cumin and paprika. It's finished with parsley.

1 hr 50 min · Serves 4 · Medium

Method

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Time: Prep 20 min · Cook 90 min · 110 min total
Difficulty: medium

1
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 chopped onion and garlic to the casserole and cook for 5 minutes or until the onion is tender.
2
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. Add the quartered onions. Cover and transfer the casserole to the oven. Bake for 30 minutes.
30 min
3
Add the sweet potatoes, mushrooms, 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.
30 min