Moroccan Lamb Hotpot
Sweet aromatic lamb stew topped with crisp sweet potato. this serves 2 generous portions and is very easily doubled
Ingredients
- 250 grams Diced Lamb
- 1 Medium Sweet Potato
- 1 Onion
- 1 Carrot
- 2 Cloves Garlic
- 1 tsp Cinnamon
- 1 tsp Harissa
- 0.5 tsp Cumin
- 1 tbsp Tomato Puree
- 1 tbsp Honey
- 240 grams Chickpeas 1 Can
- 8 Dried Apricots Quartered
- 200 ml Stock Lamb,Vegetable or Chicken
- Fresh Coriander,Parsley,Pistachios & Pomegranate Seeds to Serve
Instructions
- Preheat the oven to 180°C Fan (220°C Conventional)
- Peel the Carrot, Onion & Sweet Potato.Finely chop the Carrot and Onion into small dice.Slice fine discs of Sweet potato about 2mm wide.Place the Sweet Poato discs in cold water to prevent them discolouring.
- Heat some oil in a pan and brown the Lamb for about 3-4 mins.Take the Lamb out of the pan onto a plate and tip in the Onion and Carrot and soften for 5 minutes.
- Grate in the Garlic, add the Harissa, Cinnamon, Cumin & Tomato Puree and stir. Cook for 2-3 mins.Remove from the heat and stir in the Lamb, Drained Chickpeas, Honey, Apricots & Stock.
- Pour into a dish and top with the slices of Sweet Potato.Brush the top with a little Olive Oil and sprinkle of Salt & Pepper.
- Bake for 1 hour.
- Serve with Chopped Coriander, Parsley and Pistachios as well as a handful of Pomegranate Seeds.