adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Moroccan-spiced lamb casserole with sweet potato & olives
Moroccan-spiced lamb casserole with sweet potato & olives
0 Likes
Prep Time:
25 minutes
Cook Time:
120 minutes
Total Time:
145 minutes
Ingredients:
  • 2.50 gm paprika
  • 36.40 gm olive oil
  • 2 red onions, sliced
  • 3 garlic cloves, finely chopped
  • 20.00 ml plain flour
  • 3 tsp cumin seeds
  • 1 1/2 tsp ground turmeric
  • 1 1/2 kg boned lamb shoulder, trimmed of fat, cut into 2.5cm cubes
  • 750mls (3 cups) chicken style liquid stock
  • 600g orange sweet potato (kumara)
  • 150g Kalamata olives
  • 1 lemon
  • Salt & ground black pepper, to taste
  • 8.00 gm brown sugar, or to taste
  • 82.50 ml chopped fresh coriander
  • Couscous, prepared, to serve
Instructions:
  • Preheat your oven to a toasty 160°C.
  • In a large ovenproof saucepan, heat 1 tablespoon of olive oil over medium-low heat. Sauté the onions until soft, about 5-8 minutes. Add the garlic and cook for 1 more minute. Remove from the pan and set aside.
  • In a medium bowl, mix the flour, cumin seeds, turmeric, and paprika. Add the lamb and toss until evenly coated with the flour mixture.
  • Heat half of the remaining oil in the pan over medium-high heat. Cook half of the lamb until browned for 2-3 minutes. Remove and set aside. Repeat with the remaining oil and lamb.
  • Pour in half of the stock and bring it to a boil over medium-high heat. Let it cook for 1 minute while using a wooden spoon to scrape off any bits stuck to the bottom of the pan.
  • Add the onions and lamb back to the pan/dish along with the remaining stock and cinnamon sticks. Bring to a boil over high heat, then cover and cook in a preheated oven for 1 hour.
  • Peel and dice the sweet potato into 2cm pieces. Combine the sweet potato and olives with the lamb and simmer for 30 minutes, or until the sweet potato and lamb are tender.
  • Peel the lemon with a vegetable peeler, making sure to remove the rind and white pith. Cut the peel into thin strips and juice the lemon.
  • Take the pan/dish out of the oven and skim off any extra fat using a large metal spoon. Add salt, pepper, lemon rind, 1 tablespoon lemon juice, brown sugar, and coriander, then mix well.
  • Adjust the sweetness or tartness to your liking by adding more sugar or lemon juice. Drizzle the mixture over the fluffy couscous in individual bowls to serve.

Similar Recipes