Moroccan lamb and sweet potato stew
This Moroccan-style lamb and sweet potato stew is a warming, aromatic dish that works equally well as a family meal or a dinner-party centre-piece. Tender pieces of lamb are slowly simmered with sweet potatoes, carrots, chickpeas and a rich tomato sauce flavoured with Ras el Hanout, cumin and smoked paprika. The sweet potatoes balance the earthy spices,while chickpeas add fibre and plant-based protein to make the stew more substantial. I used a particularly fragrant Ras el Hanout spice blend bought in Marrakesh; if you're using a milder commercial blend, you may want to add a little extra to achieve a similar depth of flavour. Serve with rice, couscous or bulgur wheat and a crisp salad, finishing with fresh mint and a squeeze of lemon juice.
Ingredients
Method
- Heat a little olive oil in a large casserole dish over a medium-high heat. Add the diced lamb and brown the pieces on all sides. Transfer to a plate.
- Add the onion and garlic to the casserole and gently sauté until softened, adding a little more oil if needed.
- Add the carrots, red pepper and sweet potatoes.
- Stir in the Ras el Hanout, cumin, smoked paprika and tomato purée. Cook for a minute, stirring to coat the vegetables in the spices.
- Return the lamb to the casserole and pour in the passata. Add enough water to generously cover the ingredients, then crumble in the stock cube and stir well.
- Bring to the boil, then cover, reduce the heat and simmer gently for about 45 minutes, or until the lamb is tender and the sauce has thickened. Add a little more water during cooking if needed.
- Stir in the chickpeas for the final 5–10 minutes to heat them through.
- Taste and adjust the seasoning. Serve with chopped fresh mint or parsley and a squeeze of lemon juice.