Sweet Potato Bowls with Spiced Lamb and Mushrooms
Sweet Potato Bowls with Spiced Lamb and Mushrooms is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Fill a large pot with about 1" water; season with a big pinch of salt.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionFill a large pot with about 1" water; season with a big pinch of salt.
Set a steamer basket in pot.
Cover pot and bring water to a boil.
Add potato, cover, and steam until fork-tender, 20–25 minutes.
Meanwhile, toss sliced fennel, onion, vinegar, and 1/4 tsp. salt in a medium bowl.
Let sit, tossing occasionally, at least 10 minutes and up to 30 minutes.
Heat 2 Tbsp. oil in a large skillet over medium-high.
Add lamb, cumin, cinnamon, 1 tsp. pepper, and 1/2 tsp. salt and press into an even layer.
Cook, undisturbed, until well browned on the bottom, about 4 minutes.
Break up into pieces with a spatula and continue to cook, stirring occasionally, until browned, 1–2 minutes.
Push mixture to one side of skillet and add mushrooms in an even layer; season with salt.
Cook, undisturbed, until beginning to brown and soften, 3 minutes, then stir together with lamb mixture.
Continue to cook, stirring occasionally, until mushrooms are golden brown, about 2 minutes more.
Whisk yogurt, lemon juice, and remaining 1 Tbsp. oil and 1/4 tsp. salt in a small bowl.
Divide potato halves between bowls and mash slightly with a fork.
Top with yogurt sauce and mushroom mixture.
Lift fennel and onion out of vinegar with your hands and scatter over bowls; discard vinegar.
Top with mint, fennel fronds (if using), and pepper.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.