Moroccan-Spiced Lamb Stew
with Roasted Sweet Potato and Garlic Pita Dippers
Stew is a classic comfort food, made even better with a Moroccan-Inspired twist. Ours has the richness of ground lamb with smoky spices, chickpeas and roasted sweet potato, topped with crema and paired with garlic pita dippers. Treat yourself!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Lamb
2 unit(s)
Pita Bread
1 unit(s)
Sweet Potato
56 g
Baby Spinach
1 unit(s)
Lemon
370 mL
Crushed Tomatoes
1 unit(s)
Sour Cream
1 unit(s)
Chicken Broth Concentrate
1 tbsp
Moroccan Spice Blend
(May contain Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts)
1 tsp
Garlic Salt
(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)
Not included in your delivery
1.8 tbsp
Oil*
0.13 tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Peel, then cut sweet potato into 1/2-inch pieces.
- Add sweet potatoes and 1/2 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 16-18 min.
- Transfer potatoes to a plate.
- (TIP: Save the parchment linked baking sheet to use again in step 5.)
- Heat a large pot over medium-high heat.
- When hot, add 1 tsp oil (dbl for 4 ppl), then lamb. Cook, breaking it up into smaller pieces, until no pink remains, 4-5 min.**
- Carefully drain and discard excess fat.
- Add half the Moroccan Spice Blend and half the garlic salt. Cook, stirring often, until fragrant, 1-2 min.
- Meanwhile, rough chop spinach.
- Zest, then juice half the lemon (whole lemon for 4 ppl).
- Add sour cream, 1/2 tsp lemon zest and 1/2 tbsp lemon juice (dbl for 4 ppl) in a small bowl. Season with salt and pepper, then stir to combine.
- Add crushed tomatoes, broth concentrate, remaining Moroccan Spice Blend and 1/2 cup water (dbl for 4ppl) to the same pot from step 2.
- Reduce heat to medium and simmer, stirring occasionally, until stew thickens slightly, 6-7 min. Season with salt and pepper, to taste. Stir to combine. (TIP: If you have time, keep it simmering on the stove for longer! It gets better the longer it cooks!)
- Cut each pita into 8 equal wedges.
- Add wedges, remaining garlic salt and 1 tbsp oil (dbl for 4 ppl) to the parchment-lined baking sheet from step 1. Season with pepper, then toss to coat.
- Arrange in a single layer.
- Bake in the top of the oven until golden and crisp, 5-6 min. (TIP: Keep an eye on them so they don't burn!)"
- Stir roasted sweet potatoes and spinach into the stew. Stir until spinach is wilted, 1 min.
- Divide stew between bowls.
- Dollop crema over top.
- Serve pita dippers alongside.