Moroccan-Spiced Lamb Chili

Name: Moroccan-Spiced Lamb Chili with Roasted Sweet Potato and Garlic Pita Dippers
Total time: 35 min
Yield: 2
Cuisine: Marocaine
Ingredients: 250 g Agneau haché; 2 pièce(s) Pain pita; 1 pièce(s) Patate douce; 56 g Jeunes épinards; 1 pièce(s) Citron; 370 ml Tomates broyées; 1 pièce(s) Crème sure; 1 pièce(s) Concentré de bouillon de poulet; 8 g Mélange d’épices marocain; 4 g Sel d'ail; 1.8 cs Huile*; 0.13 cc Sel*; ¼ cc Poivre*

with Roasted Sweet Potato and Garlic Pita Dippers

Accompagnements gratuits à vie + jusqu’à 20 repas gratuits!

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!

Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Durée de préparation35 minutes

Temps de cuisson8 minutes

DifficultéMoyen

Ingrédients

quantité par portion

250 g

Agneau haché

2 pièce(s)

Pain pita

1 pièce(s)

Patate douce

56 g

Jeunes épinards

1 pièce(s)

Citron

370 ml

Tomates broyées

1 pièce(s)

Crème sure

1 pièce(s)

Concentré de bouillon de poulet

8 g

Mélange d’épices marocain

4 g

Sel d'ail

Pas inclus dans votre livraison

1.8 cs

Huile*

0.13 cc

Sel*

¼ cc

Poivre*

Informations nutritionnelles

Énergie (kcal)520 kcal

Graisses31 g

dont saturés10 g

Glucides34 g

dont sucres14 g

Fibres8 g

Protéines27 g

Cholestérol80 mg

Sel1120 mg

Potassium1350 mg

Calcium100 mg

Fer5 mg

Ustensiles

•Papier sulfurisé

•Plaque de cuisson

•Cuillères à mesurer

•Grande casserole

•Zesteur

•Petit bol

•Verre doseur

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.