Sweet potatoes are not a reliable vegetable where I live.
One never knows what color they will be – inside or outside. Not that it makes a difference…..
But one can never rely on a getting a reasonable size, which does make a difference.
For most of this fall they have been huge….. Big and round, larger than a head of cauliflower to give you an idea.
If I were to buy one it would be for several meals and then soup. I hesitate, however, as I have no idea if huge sweet potatoes are ‘good’.
Starting in December they have been available in perfectly normal sizes.
We’ve been happily indulging.
Tagine of Lamb, Sweet Potatoes
Total time: 1 hour 20 minutes
- 14oz (420gr) lamb, shoulder or leg, cut into large pieces
- 2 tbs flour
- 2 tbs olive oil, divided
- 2 medium sweet potatoes, (12oz, 360gr), cut into large pieces. No need to peel.
- 1 onion, sliced vertically
- 3 cloves garlic, minced
- 1 tbs fresh ginger, minced
- 1 tsp za’atar
- 1 tsp cumin
- 1 tsp paprika
- 3/4 cup (6oz, 180ml) chicken stock
- 1 1/2 cups (15oz (450gr) chickpeas, drained, rinsed
- 2 tbs parsley
- 1/3 cup green olives, cut in half
- 1 tbs maizena (cornstarch) dissolved in 2 tbs water
- Heat 1 tbs oil in large skillet or tagine.
- Put flour on a plate.
- Dredge lamb in flour, add to tagine and brown well. Remove to plate.
- Add remaining 1 tbs oil, onion, garlic, ginger, cumin, paprika, and sauté until onion is tender and starting to brown.
- Return lamb to tagine, add stock, za’atar, reduce heat, cover and braise for 25 minute
- Tuck sweet potatoes around lamb.
- Cover and braise 20 minutes longer.
- Add chickpeas, olives, parsley, cornstarch mixture and stir to combine.
- Braise 5 minutes longer to heat through.
- Spoon meat and vegetables onto a platter and serve.
That’s all for this day – dogs are barking, my desk is a mess. Time to get caught up again.
I’ve been off playing.
I’m going to do that more often this year.
Good grief – that almost sounds like a New Year’s Resolution!
I don’t do those…..