Ensopado de cordeiro com lentilha e batata-doce

Ingredientes

• low-calorie cooking spray
• 340 g lean lamb leg steaks, (cut into dice)
• 1 onion, (peeled and diced)
• 200 g carrots, (peeled and chopped)
• 4 garlic cloves, (peeled and crushed)
• 1 tbsp Ras el Hanout
• 1 tbsp tomato purée
• 400 g tin chopped tomatoes
• 300 ml lamb or beef stock ((1 stock cube made up with 300ml boiling water))
• 400 g tin lentils, (drained and rinsed)
• 1/2 lemon, (juice only )
• 1 tbsp runny honey
• salt and freshly ground black pepper, (to taste)
• a handful fresh coriander, (chopped)
• a few fresh mint leaves, (chopped)
• 400 g sweet potatoes, (peeled and thinly sliced)

Modo de preparo

1. 1

   Place a non-stick frying pan over a medium-to-high heat. Spray with low-calorie cooking spray.

2. 2

   Season the lamb, and when the pan is hot, add the lamb and fry for a minute or two — until all sides are browned. Then remove from the pan and put to one side.

3. 3

   Lower the heat, spray the pan with a little more low-calorie cooking spray, then add the onions, carrots, and garlic.

4. 4

   Cook for 5 minutes — until the onions have softened.

5. 5

   Add the lamb back to the pan, then stir in the Ras el Hanout, tomato puree, chopped tomatoes, and stock. Bring to a boil, then cover with a tight fitting lid, and reduce the heat to a simmer. Cook for 15 minutes, until the carrots are soft and the lamb is cooked throughout. Preheat the oven to 180°C fan.

6. 6

   Stir in the lentils, honey, and lemon juice. If you think the hotpot is too saucy, continue simmering — uncovered — for another 5-10 minutes, to reduce the sauce and thicken.

7. 7

   Stir in the fresh herbs, and season the lamb with salt and black pepper if needed.

8. 8

   Pour into an ovenproof dish, and layer the slices of sweet potato on top.

9. 9

   Spray the top with low-calorie cooking spray, and sprinkle over a little salt and pepper. Place the hotpot on a baking tray to avoid spillages, then place in the oven. Cook for 35-45 minutes, until the sweet potato is fully cooked — it should be a nice golden brown colour. Then serve!