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https://www.lifestylefood.com.au/recipes/7418/morrocan-lamb

LifestyleFOOD.com.au

Morrocan Lamb

Beautiful tender lamb with potatos and a variety of spices, very very nice on a wintery night

Ingredients

  • • 2 teaspoons olive oil

  • • 500g well-trimmed boneless lamb shoulder, diced

  • • 1 large onion, chopped

  • • 3 cloves garlic, crushed

  • • 1 teaspoon ground coriander

  • • 1 teaspoon ground cumin

  • • 3/4 teaspoon paprika

  • • Salt

  • • Freshly ground pepper

  • • 2 tablespoons no-added-salt tomato paste

  • • 750g 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)

Method

  • 1.

    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 onion and garlic to the casserole and cook for 5 minutes or until the onion is tender.

  • 2.

    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. Cover and transfer the casserole to the oven. Bake for 30 minutes.

  • 3.

    3. Add the sweet potatoes, 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.

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Posted by Mario12Report
my son makes an amazing version using different spices and dates. he also serves it up with couscous. he adds chilli to it for extra spice and also adds tumeric. he doesnt use the lamb shoulder but instead uses lamb backstrap, it is so much more tender.he also adds chick peas as well. i hope this gives your readers something different to try. by the way you can serve it with a side dish if minted yoghurt and cucumbers to dip in it.
Posted by Mario12Report
my son makes an amazing version using different spices and dates. he also serves it up with couscous. he adds chilli to it for extra spice and also adds tumeric. he doesnt use the lamb shoulder but instead uses lamb backstrap, it is so much more tender. i hope this gives your readers something different to try. by the way you can serve it with a side dish if minted yoghurt and cucumbers to dip in it.