Moroccan Lamb & Sweet Potato Stew

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 2 teaspoons olive oil
• 500 g well-trimmed boneless lamb shoulder, diced
• 1 large onion, chopped
• 2 large onions, quartered
• 3 garlic cloves, crushed
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 3/4 teaspoon paprika
• salt
• fresh ground pepper
• 2 tablespoons tomato paste
• 250 g small mushrooms
• 750 g 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)

Recipe

• 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.
• 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.