Moroccan Spiced Lamb Casserole with Sweet Potato and Olives

Preparation Time 

25 minutes

Cooking Time 

120 minutes

Ingredients (serves 4)

• 2 tbs olive oil
• 2 red onions, sliced
• 3 garlic cloves, finely chopped
• 1 tbs plain flour
• 3 tsp cumin seeds
• 1 1/2 tsp ground turmeric
• 1 tsp paprika
• 1 1/2 kg boned lamb shoulder, trimmed of fat, cut into 2.5cm cubes
• 750mls (3 cups) chicken stock
• 2 cinnamon sticks
• 600g orange sweet potato (kumara)
• 150g Kalamata olives
• 1 lemon
• Salt & ground black pepper, to taste
• 2 tsp brown sugar, or to taste
• 1/3 cup chopped fresh coriander
• Couscous, prepared, to serve

Method

1. Preheat oven to 160°C.
2. Heat 1 tbs of the olive oil in a large, heavy-based ovenproof saucepan or flameproof casserole dish with a lid over medium-low heat. Add the onions and cook for 5-8 minutes or until soft. Add the garlic and cook for a further minute. Remove t from the pan/dish and set aside.
3. Combine the flour, cumin seeds, turmeric and paprika in a medium bowl. Add the lamb and toss to coat it in the flour mixture.
4. Add 1/2 the remaining oil to the pan/dish and heat over medium-high heat. Add 1/2 the lamb and cook for 2-3 minutes or until browned. Remove from the pan/dish and set aside. Repeat with the remaining oil and lamb.
5. Add about 1/2 the stock to the pan/dish and bring to the boil over medium-high heat. Cook for 1 minute, scraping the base of the pan/dish with a wooden spoon, to dislodge any residue left on the base.
6. Return the onions and lamb to the pan/dish and add the remaining stock and the cinnamon sticks. Bring to the boil over high heat. Cover and cook in preheated oven for 1 hour.
7. Peel the sweet potato and cut into 2cm pieces. Add the sweet potato and the olives to the lamb and cook for a further 30 minutes or until the lamb and sweet potato are tender.
8. Meanwhile, use a vegetable peeler to remove the rind from the lemon. Remove the white pith and cut the find into thin strips. Juice the fruit.
9. Remove the pan/dish from the oven and use a large metal spoon to skim any excess fat from the surface of the casserole. Season with salt and pepper and stir in the lemon rind, 1 tbs of lemon juice, the brown sugar and coriander.
10. Taste and add a little more sugar or lemon juice if necessary. Serve spooned over the couscous in bowls.