Tunisian lamb with sweet potatoes


This recipe is for 4 people



1 lb. 12 oz. (800 g) lamb neck fillet

For the marinade:

2 tsp. cumin

2 tsp. coriander seeds

1 tsp. fennel seeds

5 cm fresh ginger

3 small strong chilies


½ cup oil

4 sweet potatoes

20-25 dried apricots

2-3 red onions

5 cloves garlic

6 tomatoes

3-4 cups of wine or water

1 cinnamon stick

1 bunch fresh coriander


Chop the ginger and chilies and leaf the other ingredients of the oil to a marinade. Cut into slices lamb cover with the marinade and let it soak for 1 hour.

Chop the garlic and onions. Peel and slice the sweet potatoes into cubes, part apricots into 4 pieces and fry this mixture in some of the marinade.

Finally, add the tomatoes split in both, pour wine or water over, broken cinnamon stick in some pieces and stir them. Pour the vegetable mixture into an ovenproof dish or roasting pan.

Brown the meat and place it on vegetables in a roasting pan and let it all spin finished in the oven for half an hour. Sprinkle with chopped cilantro.

Accessories: Served with couscous.