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Mouton aux Patates Douces
A hearty and flavorful dish featuring tender lamb stewed with sweet potatoes, onions, and aromatic spices, offering a delightful balance of savory and sweet.
ð§ ææ
- 700 g Lamb shoulder or leg(cut into chunks)
- 600 g Sweet potatoes(peeled and cut into quarters)
- 1 large Onions(thinly sliced)
- 2 cloves Garlic(crushed)
- 1 handful Dried prunes or raisins(optional, for added sweetness)
- 1 bunch Fresh coriander and parsley(chopped)
- 5 tbsp Olive oil
- 1 tbsp Butter
- 1 tsp Salt
- 1 tsp Black pepper
- 0.5 tsp Ground ginger
- 1 tsp Turmeric
- 0.5 tsp Ground cinnamon
- 600 ml Water
ðšâð³ äœãæ¹
- 1
In a Dutch oven or heavy-bottomed pot, heat olive oil and butter over medium heat. Add the sliced onions and crushed garlic, sautéing until softened.
- 2
Add the lamb chunks to the pot and brown them on all sides. Stir in the salt, black pepper, ground ginger, turmeric, and ground cinnamon, coating the meat well.
- 3
Pour in the water, ensuring the meat is mostly submerged. Add the chopped coriander and parsley. Bring to a boil, then reduce heat, cover, and simmer for about 45 minutes to 1 hour, or until the lamb is tender.
- 4
Add the quartered sweet potatoes and optional prunes or raisins to the pot. Stir gently, cover, and continue to simmer for another 20-30 minutes, or until the sweet potatoes are tender and the sauce has thickened.
- 5
Taste and adjust seasoning if necessary. Serve hot, garnished with extra fresh herbs if desired.
ð¡ ããã®ã³ã
- âEnsure the lamb is tender before adding the sweet potatoes.
- âAdjust the amount of spices to your preference.
- âIf the sauce is too thin, you can simmer uncovered for a few extra minutes to reduce it.
âš ã¢ã¬ã³ãžã¢ã€ãã¢
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- Substitute lamb with beef or goat meat.
- Add other root vegetables like carrots or potatoes.
- For a richer flavor, a splash of coconut milk can be added in the last 15 minutes of cooking.