Advertisement

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

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 3.8 out of 5.36 ratings
Advertisement
Advertisement
Advertisement