Silky Coconut Sweet Potato Purée with Spicy Lamb & Mushroom (Quick & Easy)
Savor the symphony of flavours in this Silky Coconut Sweet Potato Puree with Spicy Lamb and Mushroom. It’s a nutritious, high-protein, and gluten-free dish that’s perfect for a Paleo or Keto diet.
Ingredients
For the Sweet Potato Purée:
- 600 g 1 large Sweet potato
- ¼ cup coconut cream
- 2 teaspoon olive oil or butter
- ½ teaspoon rosemary
- ½ teaspoon cinnamon
- ½ teaspoon thyme
For the Spicy Lamb Mince:
- 250 g extra- lean lamb mince
- 1 small onion, diced
- 2-3 tablespoon tomato paste
- 1 teaspoon turmeric
- 1 teaspoon cinnamon
- ⅓ teaspoon five spices
- ⅓ tablespoon rosemary
- 1 teaspoon crushed black pepper
- ½ cup meat or chicken stock
- 4 tablespoon olive oil for frying
For the Mushroom and Capsicum Fry:
- 8 medium mushrooms, washed, dried, and cut into thick slices
- ½ red capsicum, cut into slices
- 1 tablespoon lemon juice
- 1 teaspoon crushed garlic
Instructions
Sweet Potato Puree:
- Peel the sweet potato and chop it into small cubes.
- Heat 1 tsp of olive oil or butter in a small pot over low heat.
- Add the sweet potato cubes, cover the pot, and let them cook for about 15 minutes. Do not add water.
- Once the potatoes are easily pierced with a fork, transfer them to a food processor.
- Add 1/4 cup of coconut cream, 1 tsp of butter, 1/2 tsp of rosemary, 1/2 tsp of cinnamon, and 1/2 tsp of thyme to the food processor. Process until the mixture is creamy.
Spicy Lamb Mince:
- Dice 1 small onion into very thin pieces of the same size. They should be so finely chopped that they blend seamlessly into the mince.
- Heat 4 tbsp of olive oil in a frying pan over medium-high heat.
- Add the onions and fry until they turn golden.
- Add 1 tbsp of turmeric and fry for a minute.
- Add 250g of lamb mince, stirring until it turns light brown.
- Add 2-3 tbsp of tomato paste and continue frying until the paste turns dark red.
- In the meantime, bring 1/2 cup of meat or chicken stock to a boil.
- Add 1 tsp of cinnamon, 1/3 tsp of five spices, 1/3 tbsp of rosemary, and 1 tsp of crushed black pepper to the pan and mix well.
- Add the boiling stock to the pan, mix well, reduce the heat, cover, and let it simmer for 15 minutes.
- Cook until the liquid is mostly absorbed and the mince is tender, but make sure it does not dry out completely.
Mushroom and Capsicum Fry:
- Wash 8 medium mushrooms, dry them, and cut them into thick slices.
- Cut 1/2 of a red capsicum into slices.
- Heat a spoonful of olive oil in a frying pan over medium-high heat.
- Add the sliced mushrooms and capsicums, 1 tsp of crushed garlic, and 1 tbsp of lemon juice to the pan.
- Mix them and fry on high heat for about 3 minutes or until the mushrooms turn golden. Be careful not to overcook the mushrooms as they can get a dry and plastic texture.
To Serve:
- Transfer a portion of sweet potato puree to your plate.
- Add spoonful’s of the spicy lamb mince on top of the puree.
- Finish by topping it with the mushroom and capsicum fry.
