Moroccan Lamb Stuffed Sweet Potato with Mint Coconut Yogurt

Ingredients

• 2 small-medium sweet potatoes
• 300g lamb mince or beans
• 1 finely chopped onion
• 1 finely chopped carrot
• 1 finely chopped zucchini
• 1/2 finely chopped eggplant
• 1/2 cup stock or bone broth of your choice
• extra virgin olive oil
• Salt & pepper
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground cinnamon
• 1/2 tsp cayenne pepper
• 1/4 tsp chilli flakes
• 1/2 cup coconut yogurt
• 1/4 cup chopped mint leaves
• avocado, fresh chilli and chopped spinach to serve

Directions

Start by placing sweet potatoes in oven at 200 C on a lined baking sheet. Add the onion, carrot, zucchini & eggplant to a large fry pan with a good amount of olive oil and a good pinch of salt. Fry until soft and eggplant has broken down. Add lamb or beans and all the spices including another pinch or two of salt and a good crack of black pepper. Brown the meat and then add the stock/broth. Cook for approx 15 mins until the meat or beans have really absorbed the flavour of the spices. In the meantime slice your avo and chop your chilli and spinach. To make the yoghurt simply mix it with a drizzle of olive oil, a good pinch of salt and pepper and the chopped mint leaves. Once the potatoes are soft and the filling is ready, simply slice the potatoes open, fill with your delicious filling and top with the yoghurt and extras.