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Harissa lamb with sweet potato hommus

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  • High in protein
  • High in dietary fibre
  • No added sugar
  • Seafood free
  • Shellfish free
  • Wheat free
  • Soy free
  • Gluten free
  • Egg free

Served on a bed of sweet potato hommus, this harissa lamb dish is a taste sensation. Top with cucumber and herbs, then serve with lemon wedges for an extra burst of fresh flavour.

  • Serves4
  • Cook time50 minutes
  • Prep time20 minutes
Harissa lamb with sweet potato hommus


  • 4 (about 300g each) gold sweet potatoes
  • 2 tbs extra virgin olive oil
  • 1 lemon, rind finely grated, juiced
  • 2 1/2 tsp ground cumin
  • 2 1/2 tsp ground coriander
  • 1 small red onion, finely chopped
  • 500g Coles Australian Lamb Mince
  • 2 tsp harissa paste
  • 400g can cherry tomatoes
  • 2 cups (500ml) salt-reduced chicken stock
  • 1 lemon, extra, zested, juiced
  • 420g can chickpeas, rinsed, drained
  • 2 tbs tahini
  • 2 garlic cloves
  • 200g Coles Greek Style Natural Yoghurt

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 200°C. Line a large baking tray with baking paper. Halve sweet potato lengthways, then cut each half lengthways into three wedges. Place in a bowl with oil, lemon rind, half the lemon juice, 1 tsp cumin and 1 tsp coriander. Toss to combine. Season. Arrange on lined tray. Bake for 45-50 mins or until golden brown and tender. Cover with foil to keep warm.
  2. Step 2

    Meanwhile, heat a greased large frying pan over medium-high heat. Add onion and cook, stirring occasionally, for 4-5 mins or until tender. Add mince and cook, stirring with a wooden spoon to break up lumps, for 5 mins or until mince changes colour. Add harissa paste and remaining cumin and coriander and cook for 1 min or until aromatic. Add tomato and stock. Simmer, stirring occasionally, for 20-25 mins or until mixture thickens and reduces slightly. Stir in the lemon zest and extra lemon juice. Season.
  3. Step 3

    Chop 4 sweet potato wedges and place in a food processor with chickpeas, tahini, garlic, remaining lemon juice and ½ cup (125ml) hot water. Process until smooth. Season. Divide the chickpea mixture among serving plates. Top with the remaining sweet potato wedges and mince mixture and serve with yoghurt.

    Serve with chopped cucumber, mint leaves, coriander leaves and lemon wedges

Nutrition Information

Per Serve

Energy: 3048kJ/729 Cals (35%)

Protein: 43g (86%)

Fat: 28g (40%)

Sat fat: 7g (29%)

Carb: 66g (21%)

Sugar: 29g (32%)

Fibre: 16g (53%)

Sodium: 688mg (34%)