Spiced Lamb Casserole With Sweet Potato Topping

• 4 1/2 lbs boneless lamb shoulder, cut into large dice
• 2 tbsp olive oil, plus additional, for drizzling
• 3 None red onions, sliced
• 1/2 tsp each ground cinnamon, ground cumin, ground fennel, ground coriander
• 3 cloves garlic, chopped
• 1 piece (3/4 inch) fresh ginger, peeled and cut into matchsticks
• 1/4 cup coarsely chopped fresh cilantro (including roots)
• 1 None fresh red chili pepper, chopped
• 6 cups chicken stock
• 2 cans (14 oz each) diced tomatoes
• 1 tbsp tamarind paste
• 1 None cinnamon stick
• 1 cup pitted prunes
• 1/3 cup maple syrup
• 3 None limes, juiced
• 6 medium sweet potatoes, peeled and chopped
• 3 tbsp butter

1. Preheat the oven to 350u0b0F. Season lamb generously. Heat oil in Dutch oven on high heat. Brown lamb in batches. Remove from pan.
2. Pour excess fat from pan. Reduce heat to medium. Cook onions until they begin to soften. Add ground spices and gently stir to release flavors. Add garlic, ginger, cilantro and chili pepper; cook for 2 mins. Add stock; bring to a boil. Add undrained tomatoes, tamarind and cinnamon.
3. Return meat to pan. Cover and bake in oven for 40 mins. Remove from oven. Stir in prunes and bake for 30 mins. The meat should now be very tender; if not, cook a little longer.
4. Add maple syrup and lime juice. Taste and adjust seasoning.
5. Meanwhile, cook sweet potatoes in boiling salted water until soft. Drain; mash with butter until light and fluffy. Season.
6. Increase oven temperature to 425u0b0F. Transfer lamb mixture to a baking dish. Top with mashed sweet potato. Drizzle with a little olive oil. Bake until heated through and sweet potato mash is starting to brown.

lamb shoulder, olive oil, red onions, ground cinnamon, garlic, fresh ginger, fresh cilantro, red chili pepper, chicken stock, tomatoes, tamarind, cinnamon stick, prunes, maple syrup, sweet potatoes, butter

Taken from recipes-plus.com/api/v2.0/recipes/36735 (may not work)