Moroccan-Spiced Lamb Chili
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!
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.
Ingrédients
250 g
Agneau haché
2 pièce(s)
Pain pita
1 pièce(s)
Patate douce
56 g
Bébés épinards
1 pièce(s)
Citron
370 ml
Tomates broyées
1 pièce(s)
Crème sure
1 pièce(s)
Concentré de bouillon de poulet
1 cs
Mélange d’épices marocain
(Peut contenir Sésame, Soya, Sulfites, Noix, Blé, Lait, Moutarde, Arachides)
1 cc
Sel d'ail
(Peut contenir Blé, Lait, Moutarde, Arachides, Sésame, Soya, Sulfites, Noix)
Pas inclus dans votre livraison
1.8 cs
Huile*
0.13 cc
Sel*
¼ cc
Poivre*
Informations nutritionnelles
Ustensiles
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.