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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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
8 g
Moroccan Spice Blend
(May contain traces of: Soy, Milk, Tree nuts, Sesame, Mustard, Triticale, Wheat, Peanuts, Sulphites)
4 g
Garlic Salt
(May contain traces of: Soy, Milk, Tree nuts, Sesame, Mustard, Triticale, Wheat, Peanuts, Sulphites)
Not included in your delivery
1.8 tbsp
Oil*
0.13 tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- 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.
