Recipe Moroccan-spiced lamb casserole with sweet potato & olives : Hearty Dishes and Tasty

Recipe Moroccan-spiced lamb casserole with sweet potato & olives : Delicious Food and Enjoy a Night Under the Stars – One dish that is suitable for breakfast is a casserole. This potato casserole is easy, delicious, and can provide the nutrients your body needs to be more energized throughout the day. Its unique taste and large portion will certainly add to the delicacy of this one menu. For those of you who are curious about the menu of this unique casserole, let’s see what!. This Recipe Moroccan-spiced lamb casserole with sweet potato & olives has been designed to be as simple and easy as possible to put into practice. With 0:25 prep, 4 serving, Advanced level.

Ingredients:

  • 2 tablespoons olive oil
  • 2 red onions, sliced
  • 3 garlic cloves, finely chopped
  • 1 tablespoon plain flour
  • 3 teaspoons cumin seeds
  • 1 1/2 teaspoons ground turmeric
  • 1 teaspoon paprika
  • 1 1/2 kg boned lamb shoulder, trimmed of fat, cut into 2.5cm cubes
  • 750mls (3 cups) Massel chicken style liquid stock
  • 2 cinnamon sticks
  • 600g orange sweet potato (kumara)
  • 150g Kalamata olives
  • 1 lemon
  • Salt & ground black pepper, to taste
  • 2 teaspoons brown sugar, or to taste
  • 1/3 cup chopped fresh coriander
  • Couscous, prepared, to serve

Method

  • Step 1
    Preheat oven to 160°C.
  • Step 2
    Heat 1 tablespoon of the olive oil in a large, heavy-based ovenproof saucepan or flameproof casserole dish with a lid over medium-low heat. Add the onions and cook for 5-8 minutes or until soft. Add the garlic and cook for a further minute. Remove t from the pan/dish and set aside.
  • Step 3
    Combine the flour, cumin seeds, turmeric and paprika in a medium bowl. Add the lamb and toss to coat it in the flour mixture.
  • Step 4
    Add 1/2 the remaining oil to the pan/dish and heat over medium-high heat. Add 1/2 the lamb and cook for 2-3 minutes or until browned. Remove from the pan/dish and set aside. Repeat with the remaining oil and lamb.
  • Step 5
    Add about 1/2 the stock to the pan/dish and bring to the boil over medium-high heat. Cook for 1 minute, scraping the base of the pan/dish with a wooden spoon, to dislodge any residue left on the base.
  • Step 6
    Return the onions and lamb to the pan/dish and add the remaining stock and the cinnamon sticks. Bring to the boil over high heat. Cover and cook in preheated oven for 1 hour.
  • Step 7
    Peel the sweet potato and cut into 2cm pieces. Add the sweet potato and the olives to the lamb and cook for a further 30 minutes or until the lamb and sweet potato are tender.
  • Step 8
    Meanwhile, use a vegetable peeler to remove the rind from the lemon. Remove the white pith and cut the find into thin strips. Juice the fruit.
  • Step 9
    Remove the pan/dish from the oven and use a large metal spoon to skim any excess fat from the surface of the casserole. Season with salt and pepper and stir in the lemon rind, 1 tablespoon of lemon juice, the brown sugar and coriander.
  • Step 10
    Taste and add a little more sugar or lemon juice if necessary. Serve spooned over the couscous in bowls.

Moroccan-spiced lamb casserole with sweet potato & olives

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