Sweet potato with preserved lemon and coriander

This is yet another simple gem from Bill Granger. This recipe is in the book 'Holiday'.
We had the ingredients to hand and I knocked it up in half an hour, we ate it with his green bean recipe (last blog) and some chicken breasts wrapped in ribbons of courgettes and bunged in the oven for 25 mins.
Not bad for a left over knock up

Serves 4-6

ingredients

1 Tbspn olive oil
1 red onion, finely diced
2 tspn grated fresh ginger
1 tspn ground cumin
2 tspn ground coriander
1 kg sweet potatoes, peeled and diced
sea salt
freshly ground black pepper
1 Tbspn chopped fresh coriander
1 golf ball sized preserved lemon, flesh and pith removed, finely diced

Method

Heat the olive oil in a large deep frying pan over medium heat.

Add the onion and cook, stirring occasionally, for 5 minutes. Add the ginger, cumin and coriander and cook, stirring for another minute.

Add the sweet potato and 1 cup of water to the pan and stir well. Cover, reduce the heat to low and simmer for 12 minutes.

Remove the lid and simmer for 5-10 minutes until all the water has evaporated and the sweet potato is tender.

Season with salt and pepper and serve warm or at room temperature, sprinkled with the coriander and preserved lemon.

Comments

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