I feel as if the words Moroccan and lamb belong together. Like so many other delicious flavour combinations, cumin and lamb are a match made in heaven. Sweet potato always seems to go so well with Moroccan flavours as well. The flavours are delicious while being a satisfying and filling dish. If you have a bub, like me, this meal would suit them as well. Just leave out the salt and pepper and mix the mince with a little mashed sweet potato. There's nothing better then a meal that suits everyone in the family. Although lamb and sweet potato aren't super light, this meal doesn't feel heavy. There is a lot of benefit to having cooked foods, like this sweet potato, in your diet. Read below to see the nourishing potential this dish has.
What's good in this dish?
Sweet potato is super nourishing, providing a descent amount of complex carbohydrates while being very easy to digest. In Traditional Chinese Medicine, sweet potato is known for its' spleen and stomach nourishing potential. This means that it has healing potential for the digestive system. Although raw food is a very popular health trend, some cooked foods hold just as much merit for healing and nutrition. Sweet potato is high in beta carotene (the antioxidant pre-cursor to vitamin A), Vitamin C and E. It contains a high amount of fibre and complex carbohydrates. These act as pre-biotics that feed the good bacteria residing in our gut. This root vegetable is highly beneficial for regulating blood sugar levels and giving a feeling of satiety, helping to curb sugar cravings.
Lamb provides a good source of protein and B vitamins. You may be surprised to here that lamb contains omega 3. This is much more so for frass fed lamb, which contains a much higher amount of omega 3 and alpha linoleic acid (the precursor to omega 3). Other nutrients worth noting in lamb include selenium, zinc and phosphorous.
Turmeric and Cumin
These spices contain a variety of vitamins and minerals as well as fibre. They provide anti-inflammatory compounds, particularly turmeric. Herbs and spices are nutritional powerhouses and are excellent to add to meals to boost their nutrition content.
Initially I had developed this recipe for my upcoming breakfast challenge, however as the sweet potato takes a little while to cook it wasn't the best option for breakfast. It would be great though if you had the mince and sweet potato prepared the day before, ready to be heated up for breakfast in the morning. If you're interested in my FREE 5-Day Veggies for Brekkie Challenge, you can get some more information here.
- 500 grams lamb mince
- 1 clove garlic
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- ½ teaspoon paprika
- 1 cup frozen peas
- 1 cup baby spinach
- 2 sweet potatoes halved lengthways
- 1 tblsp tomato paste
- salt and pepper to season
- coconut yoghurt optional
- fresh coriander optional
- Preheat the oven to 200 degrees Celsius.
- Place the halved sweet potatoes on a baking tray and drizzle with rice bran oil. Rub the oil over the sweet potatoes so they are evenly coated. Place in the oven for approximately 1 ½ hours or until soft when tested in the centre with a fork.
- Brown lamb in an oiled frypan on a medium heat. Add in the garlic and mix through while breaking up lamb with an egg flip to separate.
- Add in cumin, turmeric, tomato paste and salt and pepper to taste. Stir through.
- Add the peas and baby spinach, stirring through. Once the peas are soft, turn the heat off and cover until the sweet potatoes are ready.
- Once the sweet potatoes are ready, remove from the oven. Slice them down the middle and stuff with lamb. If desired, top with coconut yoghurt and coriander.
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