A last minute, 6pm meeting at my son's school this evening left me issuing the following instructions to my husband. He happily obliged to create this perfect antidote to a wetter than expected mid-march evening.
400g ground mince
1 large sweet potato, chopped into bite size chunks
1 red pepper, finely chopped
400g tin chopped tomatoes
100ml vegetable boullion
2 tsp ground cumin
1 tsp ground cinnamon
1 tsp sumac
1 tsp salt
Extra Virgin Olive Oil
Pre heat the oven to 200 degrees (180 fan).
Season the sweet potato, drizzle with olive oil and roast on a baking tray for 30 minutes.
Meanwhile, heat one tbsp of oil in a frying pan and soften the onions and red pepper. Put to one side and add the ground beef to the frying pan.
Mix the spices together with the salt in a bowl and then add to the mince and brown the meat.
Add the onions and red pepper, along with the tomatoes and stock and gently simmer for 20 minutes or so.
Add the sweet potatoes, stir to combine the flavours and cook for a futher 5 minutes before serving.
We served the meat topped with a yogurt, pomegranate and mint raita.