Spiced lamb with sweet potato bowls
These spiced lamb with sweet potato bowls are an easy go-to midweek dinner.
The dish is paired with the sharpness of pickled onion and fennel to balance out the richness of the meat.
Boil the sweet potatoes while you sauté the meat and mushrooms.
Throw together the yoghurt sauce and dinner is ready within half an hour.
500 grams ground lamb
4 medium sweet potatoes, halved lengthwise
1 fennel bulb, thinly sliced
½ red onion, thinly sliced
¼ cup apple cider
3 tablespoons olive oil
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1 teaspoon chilli flakes
1 teaspoon sweet paprika
250 grams mushrooms, sliced
½ cup plain yogurt
2 tablespoons fresh lemon juice
¼ cup mint leaves, finely chopped
Salt, to taste
Prepare all our ingredients.
Add the sweet potatoes to a saucepan with 1 teaspoon of salt and cover with water. Bring to a boil and simmer for 15 to 20 minutes or until fork-tender.
Meanwhile, toss sliced fennel, onion, vinegar, and ¼ tsp. salt in a medium bowl. Set aside, tossing occasionally, at least 10 minutes and up to 30.
Heat 2 tablespoons oil in a large skillet over medium-high. Add the lamb, cumin, cinnamon, chilli flakes, paprika, and ½ tsp. salt and press into an even layer. Cook, undisturbed, until well browned on the bottom, about 4 minutes. Break up into pieces with a spatula and continue to cook, stirring occasionally, until browned, 1–2 minutes. Push mixture to one side of skillet and add mushrooms in an even layer; season with salt. Cook, undisturbed for 3-5 minutes or until beginning to brown and soften. Stir lamb mixture in and cook, stirring occasionally for another 2 minutes or until mushrooms are golden brown.
In a small bowl, whisk together the yogurt, lemon juice, mint, 1 tablespoon oil and ¼ teaspoon salt.
Divide potato halves between bowls and mash slightly with a fork. Top with yogurt sauce and mushroom mixture. Lift fennel and onion out of vinegar with your hands and scatter over bowls; discard vinegar.