Moroccan Lamb Sweet Potato Pie
This Moroccan Lamb Sweet Potato Pie recipe is to die for and with our smokey Jerk BBQ sauce adds a nice heat and added flavour!
- Serves: 6
- Cooking Time: 60 mins
- 1kg Lamb mince
- 4 Large sweet potatoes (enough to cover the mince)
- 2 Brown onions (thinly sliced)
- 50g Butter
- 1 Lemon & zest
- 800ml Chicken stock
- 1 Carrot (diced small)
- 4 Large tomatoes (chopped into chunks)
- ½ Cup pinenuts (toasted)
- ½ Cup sunflower seeds (toasted)
- ½ Cup currants
- Handful fresh parsley (chopped)
- 4 Garlic clovers
- 1 Inch Ginger
- 2 Tsp Turmeric powder
- 1 Tbsp Cumin powder
- 1 Tbsp Coriander powder
- 2 Tsp salt
- 1 Star arise (grinded)
- 1 Tsp smoked paprika
- 1 Tsp cinnamon
- 1/4 Tsp clove powder
- ¼ Nutmeg powder
- 1 Tsp black grounded pepper
- 2-4 Tbsp Smokey Jerk BBQ Sauce (www.godsofsauces.com.au)
Peel sweet potatoes and chop into large chunks and then pop into salted water.
Toast the pinenuts and sunflower seeds together on medium heat in a pan, they are ready once turned a light brown colour.
Cook onions on medium heat until tender, add in garlic and ginger and cook for another 2 minutes. Next, add all the dry spices and cook for 1 minute until spices release their flavours.
Add the mince and cook until brown.
Next add the tomatoes, carrot, ½ of the pinenuts and sunflower seeds (rest is for garnish), currants, chicken stock, ½ fresh parsley, salt and smokey jerk BBQ sauce, cook until the chicken stock reduces and it becomes thicker, this will take around 30-40 minutes on high heat.
While the mince is cooking boil the sweet potatoes.
Once the sweet potato is cooked drain them and then return them to the pan add the butter, season with salt & pepper and put in some fresh parsley and mash well.
Once the mince is done allow to cool and put in an oven dish, next add the sweet potato mash on top and spread all over, making sure you cannot see the mince underneath, now get a fork and draw lines over the mash. Now brush olive oil lightly over the mash.
Put the oven on at 200c and cook until hot and lightly brown on top.
Serve with fresh pars, pinenuts, sunflower seeds, smokey Jerk BBQ sauce and a slice of lemon.