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Moroccan Lamb Stuffed Sweet Potatoes with Garlic Yogurt Recipe

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4.4 from 1 review

This Moroccan Lamb Stuffed Sweet Potato recipe features tender, spiced lamb mince mixed with vibrant vegetables, stuffed into baked sweet potatoes and topped with a creamy garlic coconut yoghurt. It’s a flavorful, wholesome meal combining North African spices with nutritious ingredients for a satisfying dinner.

  • Total Time: 1 hour 15 minutes
  • Yield: 4 servings

Ingredients

Sweet Potatoes

  • 2 medium sweet potatoes, halved lengthways
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon sea salt flakes
  • Cracked black pepper, to taste

Lamb Filling

  • 500 grams lamb mince
  • 3 cloves garlic, minced
  • 1/2 teaspoon cumin seeds
  • 1 teaspoon turmeric powder
  • 1/2 teaspoon paprika
  • 1 tablespoon tomato paste
  • 1 cup frozen peas
  • 1 cup baby spinach
  • Sea salt and pepper, to taste
  • Olive oil, for cooking (drizzle)

Garlic Yoghurt Topping

  • 1 cup coconut yoghurt
  • 2 cloves garlic, minced
  • 1/2 teaspoon sea salt flakes (or to taste)
  • 1/4 cup fresh coriander, thinly sliced

Instructions

  1. Preheat Oven: Preheat the oven to 200 degrees Celsius to prepare for baking the sweet potatoes.
  2. Bake Sweet Potatoes: Place the halved sweet potatoes on a baking tray and drizzle with olive oil. Rub the oil evenly over the surface of the potatoes. Sprinkle with sea salt flakes and cracked black pepper. Bake in the preheated oven for about 1 hour or until the potatoes are soft when pierced with a fork. Cooking time may vary depending on potato size.
  3. Brown Mince: Heat a generous drizzle of olive oil in a large frypan or Dutch oven over medium heat. Add the turmeric powder, cumin seeds, paprika, and minced garlic. Stir until the spices become fragrant.
  4. Cook Lamb: Add the lamb mince to the pan, breaking it up with a spatula. Cook and stir until the mince is evenly browned.
  5. Add Tomato Paste: Stir in the tomato paste thoroughly to combine with the lamb mixture.
  6. Add Peas and Spinach: Mix in the frozen peas and baby spinach. Cook until the spinach wilts, then remove the pan from heat and cover to keep warm while the sweet potatoes finish baking.
  7. Make Garlic Yoghurt: In a small bowl, combine the coconut yoghurt, minced garlic, and sea salt flakes. Stir well and set aside.
  8. Prepare Sweet Potatoes: Once baked, remove the sweet potatoes from the oven. Slice them down the middle lengthwise. Use a spoon and fork to gently separate the flesh to create a cavity for the filling.
  9. Assemble and Serve: Stuff each sweet potato half with the lamb mixture. Top generously with the garlic yoghurt and sprinkle with thinly sliced fresh coriander. Serve immediately for a warm, flavorful meal.

Notes

  • Cooking time for sweet potatoes may vary depending on their size; test softness with a fork before removing from the oven.
  • You can substitute lamb mince with beef or plant-based mince for variation.
  • Using coconut yoghurt adds a dairy-free element and subtle sweetness; plain Greek yoghurt can be used instead if preferred.
  • Fresh coriander is key for authentic flavor but can be replaced with parsley if unavailable.
  • Make sure to brown the mince well to develop rich flavor and texture in the filling.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Moroccan
  • Diet: Halal

Find it online: https://dishiary.com/moroccan-lamb-stuffed-sweet-potatoes-with-garlic-yogurt-recipe/