Beautiful tender lamb with potatos and a variety of spices, very very nice on a wintery night

• Ingredients

• • 2 teaspoons olive oil

• • 500g well-trimmed boneless lamb shoulder, diced

• • 1 large onion, chopped

• • 3 cloves garlic, crushed

• • 1 teaspoon ground coriander

• • 1 teaspoon ground cumin

• • 3/4 teaspoon paprika

• • Salt

• • Freshly ground pepper

• • 2 tablespoons no-added-salt tomato paste

• • 750g 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)

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Method

• 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 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. Cover and transfer the casserole to the oven. Bake for 30 minutes.

• 3.

  3. Add the sweet potatoes, 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.