The sweetness of the aromatic honey and cinnamon in the stew balances well with the crispiness and spice from the harissa potatoes. Serve family style alongside pita bread and yogurt for make-your-own wraps.
Moroccan Lamb Stew with Harissa Sweet Potatoes
The sweetness of the aromatic honey and cinnamon in the stew balances well with the crispiness and spice from the harissa potatoes.
Servings: 4
Ingredients
for stew
- 750 g lamb shoulder or rump
- 4 tablespoons olive oil
- 1 medium brown onion
- 2 cloves garlic
- 2 teaspoons ground cumin
- 2 teaspoons ground ginger
- 500 ml chicken stock
- 400 g can crushed tomatoes
- 1 ½ tablespoons honey
- 1 cinnamon quill
- 1/3 cup raisins
For harissa sweet potatoes
- 2 medium golden sweet potatoes washed but not peeled
- 3 tablespoons harissa paste
- 1 teaspoon garlic powder
- 2 teaspoons sea salt
- 2 tablespoons olive oil
- To serve
- fresh parsley
- Greek yogurt
- 1 tablespoon sumac
Instructions
For lamb stew:
- Dice lamb into large 2cm cubes. Peel and chop the onion and garlic.
- In a large heavy-based saucepan, heat half the oil on medium-high and sear the lamb for 2 minutes on each side. Remove from the pan and set aside.
- Turn the heat to medium and heat the rest of the oil. Add the garlic and onion and fry stirring for 5 minutes or until softened. Add the ground spices then continue to fry while stirring constantly for 2 minutes. Add honey, stock, cinnamon, tomatoes and lamb then cover and allow to simmer for 45 minutes.
- Remove the lid and add raisins then simmer a further 20 minutes to allow the sauce to thicken. Season with salt and pepper.
- Serve topped with a spoonful of Greek yogurt, a sprinkling of sumac and a handful of chopped parsley leaves
For harissa sweet potatoes
- Preheat the oven to 220°C.
- Chop the potatoes into 1cm pieces. Place into a medium saucepan and cover with water.
- Bring to the boil and simmer for 8 minutes. Drain the potatoes and then toss I a small bowl with harissa, olive oil and garlic powder.
- Place onto a baking tray and roast for 30 minutes or until crispy. Remove from the oven, sprinkle with salt and serve topped with Greek yogurt and a sprinkle of sumac.