Moroccan Lamb Stew with Butternut and Sweet Potatoes
This is a fragrant stew, filled with spicy North African flavours. Lamb’s unique flavour, pairs perfectly with robust spices. In this recipe, we have added butternut and sweet potatoes, to create a sweet balance to this mouthwatering dish.
- African Flavours
- Soups, Stews & Potjies
Prep Time30 minutes
Cooking Time120 minutes
- 800g lamb neck cuts
- 4 tbsp olive oil
- 1 onion, roughly chopped
- 1 tbsp fresh ginger minced
- 3 garlic cloves, chopped
- 1 med chilli, chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- 2 tsp Harissa paste (*see notes)
- 1 cinnamon stick
- 1 tin cherry tomatoes
- 2 cups beef stock
- 1 cup red wine
- 2 tsp salt
- 3 sweet potatoes peeled, cut into 2.5cm chunk.
- 1 med butternut, peeled, seeded, cut into 2.5cm chunks.
- 1/4 cup fresh coriander, chopped.
- Full cream yoghurt for serving.
- Heat a large heavy bottom pot over a med-high heat and add 2 tbsp olive oil.
- Toss the lamb cuts in flour and add them to the pot.
- Brown the meat on both sides, then remove them from the pot.
- Turn the heat down, drizzle 1 tbsp olive oil over the bottom of the pot and add the onion, ginger, garlic, chilli, cumin, coriander, paprika, Harissa paste and cinnamon stick.
- Gently stir these ingredients around for 2-3 mins, scraping up all the flavoursome brown bits at the bottom of the pot.
- Turn the heat up, add in the tin of cherry tomatoes, beef stock and red wine.
- Add the browned meat and salt, making sure there is enough liquid to cover the meat.
- Stir and bring to a boil.
- Once it comes to a boil, lower to a simmer, cover and cook for 1½ hours, stirring intermittently. Add the butternut, allow to cook for a further 15 mins, then add the sweet potato.
- Cover and simmer for another 30 minutes.
- Once the vegetables are tender and the sauce has thickened, remove the pot from the heat.
- Spoon into a serving dish, garnish with fresh coriander and serve with couscous and full cream yoghurt on the side.