Emily’s Moroccan Lamb with Sweet Potato Rosti


Moroccan Lamb with Sweet Potato Rosti– Serves 2

Ingredients;

 

  • Lean Lamb Shoulder
  • Lamb Stock (190ml)
  • Tin of chopped tomatoes
  • Tin of Chickpeas
  • 4 tbsp Cumin
  • 4 tbsp Mild chilli Powder
  • 2 tbsp Turmeric
  • 250 Sweet Potato Peeled
  • 1 small onion
  • 1 large egg

Method

 

  1. Preheat oven at 225 degrees C
  2. Grease roasting tin and coat lamb in the spices
  3. Fry for a couple of minutes until golden
  4. Add Stock, tomatoes and chickpeas
  5. Cook in oven for 30 minutes
  1. Grate the sweet potato and onion into a bowl
  2. Squeeze excess liquid through a clean tea-towel to ensure the sweet potato and onion is dry
  3. Break the egg into the mixture, season and mix
  4. Form into 6 cakes, put on baking tray lined with greaseproof paper
  5. Flatten slightly
  6. Cook  at 200 degrees C/ fan 180 degrees C/ gas 6 for about 25 minutes until golden and cooked through

Note; I won the cooking competition at school with this recipe!

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