Moroccan Lamb and Potato with Roti & Yoghurt

There’s something undeniably comforting about the smell of spices warming in a pan, especially on a cool evening. This Moroccan Lamb and Potato dish was inspired by a craving for something bold, hearty, and easy to pull together with pantry staples. With tender lamb mince, gently spiced Moroccan paste, and golden chunks of potato, it’s a one-pan wonder that fills the kitchen with irresistible aroma and the table with happy faces. Add some roti and a dollop of yoghurt, and you’ve got dinner sorted.

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Moroccan Lamb and Potato

Ingredients:

500g medium waxy potatoes (like Agria or Nadine), peeled and cut into 3–4cm pieces

1 tablespoon olive oil

1 large red onion, thinly sliced

4 cloves garlic, crushed

1 tablespoon freshly grated ginger

500g lamb mince

80g Moroccan spice paste (store-bought or homemade)

2 tomatoes, roughly chopped

½ cup water

1 cup frozen peas

½ cup fresh coriander (leaves and stems), chopped, plus extra to serve

Natural unsweetened yoghurt, to serve

Warmed roti or flatbread, to serve

Instructions:

Place potatoes in a pot of salted cold water and bring to the boil. Reduce to a simmer and cook for 8–10 minutes, or until just tender but still holding their shape. Drain and set aside.

In a large frying pan, heat the olive oil over medium heat. Add the sliced onion, garlic, and ginger. Cook, stirring, for 3–4 minutes until softened and fragrant.

Add the lamb mince to the pan. Use a wooden spoon to break it up and cook for 8–10 minutes until browned and cooked through.

Stir through the Moroccan spice paste and cook for 1–2 minutes until aromatic.

Add the parboiled potatoes, chopped tomatoes, and ½ cup of water. Stir gently to combine, being careful not to break up the potatoes too much. Bring to a gentle boil, then reduce heat to medium-low. Cover and simmer for 10 minutes to allow the flavours to develop.

Stir in the frozen peas and cook uncovered for another 3–5 minutes until peas are tender and everything is heated through. Taste and season with salt and pepper as needed.

Stir through chopped coriander just before serving. Serve hot with a side of warm roti or flatbread and a generous dollop of natural yoghurt. Garnish with extra coriander leaves.