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Moroccan Lamb and Sweet Potato Stew

‘Sweet potatoes are rich in beta-carotene, an amazing antioxidant which helps protect the body from free radicals. When I make a meat free version I use spinach and chickpeas in place of the lamb.’


Serves 4
  • 500g organic higher welfare lamb cubed  ( for a meat-free version use spinach and chickpeas)
  • 2 red onions chopped
  • 3 large cloves garlic minced
  • 6 large tomatoes chopped
  • 2 medium sweet potatoes peeled and chopped
  • 1/2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tps ground fennel seeds
  • 3 chillies chopped
  • 2 handfuls cranberries
  • 500ml water


Preheat your oven to 160C / Gas 3

Fry the lamb pieces and coconut oil over a medium heat in a large oven proof pan, which has a lid, until golden brown, then remove from the pan and set aside. Add the onions to the pan, lower the heat and gently fry the onions until really soft. This will take around 20 minutes.

Add the garlic, ginger, fennel, cumin, coriander and chillies and fry for a further 2 minutes. Add the tomatoes, cranberries and lamb and fry for a further minute until they are covered in the spice mixture. Pour the water over, stir and bring to the boil. Cover with the lid and put in the preheated oven for 2 hours.

Meanwhile peel and chop the sweet potato. After the stew has cooked for 2 hours remove from the oven and add the sweet potato and gently stir in. Return to the oven for a further 1 hour.

Serve with either quinoa or brown rice and a green leaf, tomato and onion salad.

The Beauty Benefits of Moroccan Stew

Fennel is an excellent source of vitamin C which does a great job at helping to strengthen your nails.

Sweet potatoes are rich in beta-carotene which  is an amazing antioxidant which helps protect the body from free radicals.

The allicin in garlic it thought to improve blood circulation to your scalp, which can help stimulate healthy hair growth.