Embark on a culinary journey to Morocco with this flavorful Lamb Stir-fry! Succulent lamb is infused with warm spices like cinnamon, cumin, and ginger. A creamy sweet potato mash complements the savory flavors, while a dollop of yogurt, toasted pine nuts, and fresh coriander add refreshing contrast.
Heat the oven to 200°C (400°F). Place the unpeeled sweet potato in the oven and bake for 40 minutes or until the flesh is very tender (insert a skewer into the middle of the sweet potato to test). Remove from the oven and leave to cool slightly.
Carefully peel the skin away from the sweet potato and place the flesh in a mixing bowl. Add the olive oil, lemon juice, honey, cinnamon, cumin, ginger and paprika and mash, or beat with a fork until smooth. Season to taste with salt and pepper. Put back in the still-warm oven while you continue.
Put the lamb into a mixing bowl and add the oil, spring onions and salt and pepper. Mix well and add to a frying pan over high heat. Stir-fry for a few minutes until the lamb is just cooked.
Pile the lamb onto the sweet potato and serve each portion with a dollop of yoghurt, a sprinkle of pine nuts and some coriander leaves.
Notes
Tip: The sweet potato mash makes a great cold dip.