What could be more motivating this January than a bowl of warming, spicy Moroccan lamb stew? Make a big pot to see you through the week. Sweet potatoes are super filling – and, unlike ordinary spuds, they also provide one of your 5-a-day.
Prep time: 15 minutes
Cook time: 2 hours
- 2 tbsp olive oil
- 1 onion, chopped
- 2 carrots, peeled
- 1 celery stick, peeled and chopped
- 3 cloves garlic, chopped
- 1kg lamb leg, or neck fillet, cubed
- 1 handful mint leaves, plus extra to garnish
- 1 tbsp ras el hanout
- 2cm root ginger, peeled and finely chopped
- 400g chopped tomatoes
- 750ml vegetable stock, made from 1 stock cube
- 2 sweet potatoes, peeled and chopped
- 2 tbsp harissa
- Heat 1 tbsp oil in a pan. Add the onion, carrot and celery and sauté for 10 minutes, until softened and just beginning to colour. Add the garlic and cook for 1-2 minutes. Set aside.
- Add 1 tbsp oil and the lamb and cook until browned all over. Add the cooked veg, mint, ras el hanout and ginger.
- Stir well and cook for 1-2 minutes, then add the tomatoes and stock. Cover and cook gently for 1 hour.
- Add the sweet potatoes and cook for 20-30 minutes until cooked through but not falling apart.
- Stir in the harissa to taste and garnish with fresh mint.