Sweet Potato Napoleon with Lamb and Sweet and Sour Chutney. Recipe | Yummly
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Sweet Potato Napoleon with Lamb and Sweet and Sour Chutney.

ON DINE CHEZ NANOU
23Ingredients
105Minutes
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Description

The mundane routine of dinner can be difficult to surpass. It is important to keep new recipe in your back pocket in case you are feeling sick of the ordinary. Here is one for the books. Try our Sweet Potato Napoleon with Lamb and Sweet and Sour Chutney.. They are not only healthy but packed with flavor. Try this Sweet Potato Napoleon with Lamb and Sweet and Sour Chutney. recipe out and let us know your thoughts in the comments below. You can also give this recipe a star rating.

Ingredients

US|METRIC
4 SERVINGS
  • 300 grams carrots
  • 200 grams butternut squash
  • 1 onion
  • 1 apple
  • 1 teaspoon ground ginger
  • 1 teaspoon allspice
  • 1 teaspoon ground cinnamon
  • 250 milliliters apple cider vinegar
  • 200 grams sugar
  • 40 grams raisins
  • 10 dried apricots (without preservative)
  • 1 tablespoon maple syrup
  • 2 sweet potatoes
  • olive oil
  • 30 grams pistachios
  • mint
  • 1 avocado
  • 1/2 lime
  • 150 grams leg of lamb
  • 1 tablespoon allspice
  • balsamic vinegar
  • 1 tablespoon oil
  • rocket
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    Directions

    1. Peel the vegetables and grate them (large holes). Heat 1 tablespoon of oil in a Dutch oven. Sauté the onion cut into small pieces, add the vegetables, the apple cut into small pieces, stir and cook for 3/4 minutes without stopping stirring. Add the spices, stir vigorously. Add the vinegar, sugar and dried fruits. Cook over low heat for 20 minutes. Add the maple syrup then let stew over low heat for 1 hour 30 minutes so that there is no more liquid.
    2. Preheat the oven to 200 ° C. Peel the sweet potatoes and thinly slice them lengthwise (with a mandolin if possible). On a baking sheet covered with oiled baking paper, place the sweet potato slices, oil the top of the slices with a brush. Cover with baking paper and a second baking sheet. Bake for 15 to 20 minutes so that the slices are cooked and a little golden. Book. Mix the pistachios and the mint leaves (about fifteen). Add pieces of avocado and lime juice to this powder and mix to obtain a puree. Cut thin slices in the leg of lamb, season with a spoon of 4 spices and fry them quickly, salt and pepper. Book. Prepare a vinaigrette with olive oil and balsamic vinegar, season the arugula.
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