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Ingredients

Method

  • STEP 1

    Heat the oil in a large pan, add the onion and lamb, then quickly fry until the lamb is lightly browned.

  • STEP 2

    Add the sweet potatoes and spices, then mix well. Pour in 425ml boiling water and the tomato purée, then bring to the boil.

  • STEP 3

    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.

RECIPE TIPS

TIP
Lamb leg doesn’t need to be cooked for as long as some other cuts, such as shoulder or neck, so be careful with timings.

Recipe from Good Food magazine, January 2008

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