- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 onion, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 500g diced boneless lean lamb, preferably from the leg
A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…
- 300g sweet potatoes, cut into small chunks
Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…
- 2 tsp ground coriander
- 2 tsp ground cinnamon
- 1 tbsp tomato purée
- 50g pitted dates
Dates are one of the oldest cultivated fruits - it's thought that they were a staple part of…
- 2 tbsp coriander, roughly chopped
Heat the oil in a large pan, add the onion and lamb, then quickly fry until the lamb is lightly browned.
Add the sweet potatoes and spices, then mix well. Pour in 425ml boiling water and the tomato purée, then bring to the boil.
Cover and simmer for 15 mins until sweet potatoes and lamb are tender, adding the dates for the final 10 mins. Sprinkle with coriander and serve with couscous.
TipLamb leg doesn’t need to be cooked for as long as some other cuts, such as shoulder or neck, so be careful with timings.