Lamb with Sweet Potatoes & Lemon

By ShannonB

I lightened up this delicious recipe to make it Slimming World friendly. A favourite, especially served with couscous. Could be made in the slow cooker instead.

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 use a teaspoon each of ground coriander and ground cumin)
• 5 tomatoes, diced (or use 1 400 g tin chopped tomatoes)
• 750 g sweet potatoes, peeled and cut into large chunks
• 2 tbsps lemon juice
• 1 tbsp soy sauce
• 1 tsp clear honey
• 1 cinnamon stick
• coriander leaves, to serve

Details

Servings 4

Preparation

Step 1

1) Preheat oven to 180 degrees C. Spray a dutch oven / flameproof casserole with cooking spreay and heat over medium-high heat. Season lamb with salt and pepper and brown on both sides. Remove the lamb 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 stir over the heat for 5 minutes 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.