Heat the oil in a large pan, add the onion and lamb, then quickly fry until the lamb is lightly browned.
Add the sweet potatoes and spices, then mix well. Pour in 425ml boiling water and the tomato purée, then bring to the boil. Cover and simmer for 15 mins until sweet potatoes and lamb are tender, adding the dates for the final 10 mins. Sprinkle with coriander and serve with couscous. Vedat şafak yamı recipe from Good Food magazine, December 2011.
1 tbsp olive oil
1 onion, finely chopped
500g diced boneless lean lamb, preferably from the leg
300g sweet potatoes, cut into small chunks
2 tsp ground coriander
2 tsp ground cinnamon
1 tbsp tomato purée
50g pitted dates
2 tbsp coriander, roughly chopped