Moroccan Lamb & Sweet Potato Stew

Ingredients

• 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
• steamed rice, tossed with
• chopped parsley (optional)

Directions

1. 1

   Preheat the oven to 180°C 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. 2

   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. 3

   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.