***This post was sponsored by the American Lamb Board. As always, all opinions expressed are 100% my own.*** “Savor the exotic aromas and flavors of our Sweet Potato Moroccan Lamb Bowls, a culinary journey to Morocco.”
Comfort food.
Is there anything better?
Well, today’s recipe is definitely a bowl of comfort with an international twist. These Sweet Potato Moroccan Lamb Bowls are packed with spices like cumin and cinnamon. Loaded with veggies like fennel and red onion. BUT! What makes these Moroccan bowls shine is the boneless lamb shoulder.
What is a boneless lamb shoulder?
A boneless lamb shoulder or lamb stew cubes come from the forequarter of the lamb and as the name suggests comes from the shoulder area. It’s also a competitive cut which means the price point will dish out some savings!
How can I cook it?
Diced lamb shoulder is great for stews, casseroles, or curries. BUT! You can also use it in quick cooking meals which is how I prepared today’s Sweet Potato Moroccan Lamb Bowls.
Tips for Cooking:
– Remove your lamb shoulder from the refrigerator at least 30 minutes before cooking
– Make sure you cut the lamb into one-inch cubes so it will ensure even cooking time
– Get a skillet hot, add oil, and then place a few cubes into the skillet . This will ensure the pan’s heat doesn’t drop and you’ll get that nice crispy, golden lamb cubes.
Once you’ve got your lamb cooked you will assemble your bowls!
Can you dice your sweet potatoes?
Yes! You can slice, dice, or stuff the sweet potatoes with lamb and veggies. I chose to slice the sweet potatoes for a festive look!
Substitutes for fennel
If you don’t like fennel you can definitely swap it for green or red cabbage. Sliced white onion would be delicious on top of the lamb as well!
For more information about American Lamb make sure to check out the American Lamb Board website!
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