Moroccan Lamb & Sweet Potato Stew - cooking recipe

Ingredients

2 teaspoons olive oil
500 g well-trimmed boneless lamb shoulder, diced
1 large onion, chopped
2 large onions, quartered
3 garlic cloves, crushed
1 teaspoon ground coriander
1 teaspoon ground cumin
3/4 teaspoon paprika
salt
fresh ground pepper
2 tablespoons tomato paste
250 g small white mushrooms
750 g sweet potatoes, peeled and cut into 2cm chunks
1/2 cup pitted prunes, coarsely chopped
4 sprigs fresh parsley
steamed rice, tossed with
chopped parsley (optional)

Preparation

Preheat the oven to 180\u00b0C Heat the oil in a nonstick flameproof casserole over moderately high heat. Add the lamb and cook for 4 minutes or until lightly browned. Transfer the lamb to a plate and put aside. Add the chopped onion and garlic to the casserole and cook for 5 minutes or until the onion is tender.
Return the lamb to the casserole. Add the coriander, cumin, paprika, and salt and pepper to taste, stirring to coat. Add the tomato paste and 1 cup water and bring to the boil. Add the quartered onions. Cover and transfer the casserole to the oven. Bake for 30 minutes.
Add the sweet potatoes, mushrooms, prunes and 1/3 cup water. Cover and bake for 30 minutes or until the lamb and potatoes are tender. Top with the parsley and serve with rice, if using.