As the cold days become more and more, this fragrant Moroccan Lamb Stew with Butternut and Sweet Potatoes stew, filled with spicy North African flavours is exactly what you need.
Prep time is only 30 minutes and cooking time will take 2 hours.
Ingredients
800 g lamb neck cuts
4 tbsp olive oil
1 onion, roughly chopped
1 tbsp fresh ginger minced
3 garlic cloves, chopped
1 medium chilli, chopped
1 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
2 tsp Harissa paste
1 cinnamon stick
1 tin cherry tomatoes
2 cups beef stock
1 cup red wine
2 tsp salt
3 sweet potatoes peeled, cut into 2,5 cm chunks
1 medium butternut, peeled, seeded, cut into 2.5cm chunks
¼ cup fresh coriander, chopped
Full cream yoghurt for serving
Directions
Heat a large heavy bottom pot over a med-high heat and add 2 tbsp olive oil.
Toss the lamb cuts in flour and add them to the pot. Brown the meat on both sides, then remove them from the pot.
Turn the heat down, drizzle 1 tbsp olive oil over the bottom of the pot and add the onion, ginger, garlic, chilli, cumin, coriander, paprika, Harissa paste and cinnamon stick.
Gently stir these ingredients around for 2-3 minutes, scraping up all the flavoursome brown bits at the bottom of the pot.
Turn the heat up, add in the tin of cherry tomatoes, beef stock and red wine.
Add the browned meat and salt, making sure there is enough liquid to cover the meat. Stir and bring to a boil.
Once it comes to a boil, lower to a simmer, cover and cook for 1½ hours, stirring intermittently.
Add the butternut, allow to cook for a further 15 minutes, then add the sweet potato.
Cover and simmer for another 30 minutes. Once the vegetables are tender and the sauce has thickened, remove the pot from the heat.
Spoon into a serving dish, garnish with fresh coriander and serve with couscous and full cream yoghurt on the side.Source: Food Lovers Market
