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.
Serves44
Cook time50 mins50 minutes
Prep time20 mins20 minutes
Ingredients
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
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
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.
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.
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
