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Moroccan Lamb & Sweet Potato Stew

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Ingredients

Adjust Servings:
2 teaspoons olive oil
500 g well-trimmed boneless lamb shoulder, diced
1 large onion, chopped
2 large onions, quartered
3 garlic cloves, crushed
1 teaspoon ground coriander
1 teaspoon ground cumin
3/4 teaspoon paprika
salt
fresh ground pepper
2 tablespoons tomato paste
250 g small white mushrooms
750 g sweet potatoes, peeled and cut into 2cm chunks
1/2 cup pitted prunes, coarsely chopped
4 sprigs fresh parsley

Nutritional information

586.9
Calories
267 g
Calories From Fat
29.8 g
Total Fat
12 g
Saturated Fat
90 mg
Cholesterol
251.5 mg
Sodium
54.2 g
Carbs
8.7 g
Dietary Fiber
14.7 g
Sugars
27.4 g
Protein
502g
Serving Size

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Moroccan Lamb & Sweet Potato Stew

Features:
    Cuisine:

    Delicious Moroccan inspired lamb stew

    • 130 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Moroccan Lamb & Sweet Potato Stew, Delicious Moroccan inspired lamb stew, Delicious Moroccan inspired lamb stew


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    Steps

    1
    Done

    Preheat the Oven to 180c Heat the Oil in a Nonstick Flameproof Casserole Over Moderately High Heat. Add the Lamb and Cook For 4 Minutes or Until Lightly Browned. Transfer the Lamb to a Plate and Put Aside. Add the Chopped Onion and Garlic to the Casserole and Cook For 5 Minutes or Until the Onion Is Tender.

    2
    Done

    Return the Lamb to the Casserole. Add the Coriander, Cumin, Paprika, and Salt and Pepper to Taste, Stirring to Coat. Add the Tomato Paste and 1 Cup Water and Bring to the Boil. Add the Quartered Onions. Cover and Transfer the Casserole to the Oven. Bake For 30 Minutes.

    3
    Done

    Add the Sweet Potatoes, Mushrooms, Prunes and 1/3 Cup Water. Cover and Bake For 30 Minutes or Until the Lamb and Potatoes Are Tender. Top With the Parsley and Serve With Rice, If Using.

    Avatar Of Raya Mcpherson

    Raya Mcpherson

    Vegan chef specializing in vibrant and creative plant-based dishes.

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