Ingredients

• 2 teaspoon Olive Oil
• 500 g well-trimmed boneless lamb shoulder diced
• 1 large onion chopped
• 3 clove garlic crushed
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 3⁄4 teaspoon paprika
• salt
• Freshly ground pepper
• 2 tablespoon no-added-salt tomato paste
• 750 g sweet potatoes peeled and cut into 2cm chunks
• 1⁄2 cup pitted prunes coarsely chopped
• 4 sprigs fresh parsley
• Steamed rice tossed with chopped parsley (optional)

Method

1. Preheat the oven to 180°C.
2. Heat the oil in a nonstick flameproof casserole over moderately high heat.
3. Add the lamb and cook for 4 minutes or until lightly browned.
4. Transfer the lamb to a plate and put aside.
5. Add the onion and garlic to the casserole and cook for 5 minutes or until the onion is tender.
6. Return the lamb to the casserole.
7. Add the coriander, cumin, paprika, and salt and pepper to taste, stirring to coat.
8. Add the tomato paste and 1 cup water and bring to the boil.
9. Cover and transfer the casserole to the oven.
10. Bake for 30 minutes.
11. Add the sweet potatoes, prunes and ¹/3 cup water.
12. Cover and bake for 30 minutes or until the lamb and potatoes are tender. Top with the parsley and serve with rice, if using.