Cumin Lamb Stuffed Sweet Potatoes


Prep Time 10 minutes

Cook Time 50 minutes

Total Time 1 hour

Yields: 2

Serves: 2

 

Ingredients:

  • 1 large sweet potato
  • 1 Tbsp olive oil, divided
  • salt and pepper to taste
  • 1 Tbsp cumin seeds
  • ½ Tbsp fennel seeds
  • ½ lb ground lamb
  • 2 Tbsp tamari
  • ¼ cup water
  • 1 Tbsp tomato paste
  • 2 Tbsp raisins
  • 2 Tbsp cashews
  • 1 Tbsp flaxseed
  • red pepper flakes, to taste
  • 1 Tbsp cilantro, chopped
  • 1 Tbsp mint, chopped

 

 Directions  

  • Preheat oven to 400 ° F.
  • Rub sweet potato with ½ Tbsp of olive oil. Then, sprinkle with salt and pepper to taste.
  • Place sweet potatoes on a baking sheet and roast 45-50 minutes, until easily pierced by a fork.
  • In a pan, heat cumin seeds and fennel seeds. Then, toast 2-3 minutes until fragrant.
  • Add ½ Tbsp oil and stir to combine.
  • Add ground lamb and cook 6-8 minutes, breaking up with a wooden spoon, until cooked through.
  • Add tamari, ¼ cup water, tomato paste, raisins, cashews and flaxseed. Then, cook another 3-4 minutes.
  • Cut sweet potato in half lengthwise. Then, use a fork to loosen sweet potato from skin.
  • Divide cumin lamb between sweet potato halves and garnish with red pepper flakes, cilantro and mint.

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01 May 2019


By Danielle Moore