Le Creusset Moroccan Lamb With Sweet Potato & Cous Cous

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 160°C. Heat the olive oil in the Le Creusset over a medium-high heat, Season the lamb chops liberally with salt and pepper, and brown on both sides. Remove the chops and set aside.

Step 2

Drain all but 1 tablespoon of the oil from the casserole and reduce the heat to medium. Add the onions and cook, stirring, until softened, about 5 minutes. Now add the ginger, garlic, chilli and ras el hanout, and stir for a couple of minutes until fragrant. Add the tomatoes and stir over the heat for another 5 minutes.

Step 3

Add the browned lamb chops, sweet potatoes, lemon juice, soy sauce, honey, dates/sultanas and cinnamon. Pour in about 400ml water, or just enough to cover your chops. Put the lid on and cook in the oven for 2 hours.

Step 4

If the sauce is too thin, reduce over a medium-high heat for a few minutes. Adjust the seasoning – you may need an extra squeeze of lemon juice.

Step 5

Serve with steamed couscous, scattering over some coriander leaves.