Bring the tastes of Morocco into your home with this delicious casserole recipe. Perfect for a wintery evening, its rich textures and flavours will leave you feeling satisfied. The hearty taste of lamb combined with the earthiness of sweet potatoes and the creaminess of prunes makes this meal a filling treat.
Add another dimension to your dinner table by serving up Morocco on a plate.
Ingredients 500g lamb leg steak, diced
1 large onion, roughly chopped
3 garlic cloves, finely chopped
600g sweet potato, cut into 2cm chunks
1/2 cup pitted prunes, roughly chopped
2 tbsp tomato paste
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp paprika
2 tsp olive oil
Salt and pepper, to season
4 tbsp parsley, chopped
This meal is full of larger than life flavours.
Preheat your oven to 180 degrees Celsius.
In a large pan, heat 1 teaspoon of olive oil over a medium high heat. Place the lamb in the pan and cook for about 4 minutes or until just browned. Transfer the lamb onto a plate and leave to one side.
Add another teaspoon of olive oil to the pan. Along with any juices left from cooking the meat, fry the onion and garlic for about 5 minutes, or until the onion is soft and translucent.
Once the onion is tender, place the lamb back into the pan. Add the coriander, cumin, paprika, salt and pepper to the pan. Stir the spices through to coat the lamb and onion mixture.
Stir the tomato paste and 1 ½ cups of water into the pan.
Add the sweet potatoes and prunes. Mix well to combine all the ingredients.
Bring everything to the boil before transferring to a baking dish. Cover before placing into the oven. Bake for about an hour or until the sweet potato is tender when tested with a fork.
Serve with rice, green peas and sprinkle with a little parsley for presentation and extra flavour.
This meal is fairly easy to make and tastes delicious. You could also try serving it with couscous and any one of your favourite vegetables. This is a no fuss meal that will leave you feeling both nourished and satisfied.