Lamb & Sweet Potato Stew

By ShannonB

Delicious, can also be made in the slow cooker.

Ingredients

• 6-8 lean lamb steaks, trimmed of visible fat
• 2 red onions, peeled and finely sliced
• 2 cm piece of ginger, grated
• 4 cloves garlic, minced
• 1 red chili, finely chopped
• 1 tbsp Schwartz Cook Art Moroccan spice blend (or 1 tsp each ground coriander & ground cumin)
• 5 tomatoes, diced (or 1 400 g tin chopped)
• 750 g sweet potatoes, peeled and cut into chunks
• 2 tbsp lemon juice
• 1 tbsp soy sauce
• 1 tsp clear honey
• 1 cinnamon stick
• coriander leaves, to serve

Preparation

Step 1

1) Preheat oven to 180 degrees C. Spray a Dutch oven with cooking spray and heat over medium-high. Brown lamb. Remove and set aside.
2) Add onions to pan and cook stirring until softened, about 5 minutes, then add ginger, garlic and spices. Add tomatoes and cook 5 mins more.
3) Return lamb to the pan. Add sweet potatoes, lemon juice, soy sauce, honey and cinnamon. Pour in about 400 ml water or just enough to cover the lamb. Put the lid on and cook in the oven for 2 hours. Serve with couscous and fresh coriander. Can also be made in the slow cooker.