Ingredients
2 tbsp olive oil
600g lamb shoulder
cut into 3cm cubes (ask your butcher to do this)
1 onion
diced
2 cloves garlic
finely chopped
2 tbsp fresh ginger
grated
2 tsp ground cumin
1 tsp ground cinnamon
¼ cup tomato paste
1 400g tin chopped tomatoes
1 carrot
diced
3 cups vegetable stock
¼ cup rosemary
chopped
150g feta
crumbled
3 cups cooked sweet potato
mashed
½ cup wholegrain breadcrumbs
1 tsp lemon zest
2 tbsp parsley
chopped
Equipment
- 1 heavy-based casserole dish
- 1 oven
- 1 pie dish
Instructions
- Preheat the oven to 150°C or 130° fan-forced.
- Over a high heat, in a heavy-based casserole dish, heat half of the olive oil. Brown the lamb in batches and set aside.
- Reduce the heat and add the remaining olive oil to the pan. Cook the onion, garlic and ginger for 2-3 minutes, stirring regularly. Add the spices and tomato paste and cook for a further 2-3 minutes.
- Pour in the tomatoes, carrot, stock, rosemary and return the lamb to the pan and stir well. Cover and place in the oven for one hour. At this point you could either freeze the lamb mixture for another day or continue with the recipe.
- If you are continuing, increase the oven temperature to 180°C. Transfer the lamb to a pie dish, sprinkle over the feta and then top with the mashed sweet potato.
- Place the dish in the oven for about 20 minutes.
- Meanwhile, make the breadcrumb mixture by combining breadcrumbs, lemon zest and parsley.
- Sprinkle this over the sweet potato and return to the oven for a final few minutes.
Notes
Tip
This is really nice served with steamed green beans or a salad and warmed Turkish bread cut into fingers and drizzled with olive oil.
Tip
You will need to keep an eye on those breadcrumbs in the last stages as they can burn very easily.
Variation
You can use lamb mince in place of the lamb shoulder if it is easier.
Storage
The lamb mixture can be frozen for another day after the initial one-hour bake.
