Sweet Potato Bowls With Spiced Lamb and Mushrooms
Original Post on Bon Appetit by Anna Stockwell The preparation has changed here for off-road/camping use Ingredients 1 tsp. kosher salt, divided, plus more 1 large sweet potato (about 1...
Original Post on Bon Appetit by Anna Stockwell
The preparation has changed here for off-road/camping use
Ingredients
1 tsp. kosher salt, divided, plus more
1 large sweet potato (about 1 lb.),
½ fennel bulb (about 6 oz.), thinly sliced, plus fronds (for serving; optional)
½ small red onion, thinly sliced
¼ cup apple cider, coconut, or unseasoned rice vinegar
3 Tbsp. extra-virgin olive oil, divided
½ lb. ground lamb
1 tsp. ground cumin
½ tsp. ground cinnamon
1 tsp. Aleppo-style pepper, plus more for serving
8 oz. wild mushrooms (such as shiitake, oyster, chanterelle, porcini, hen of the woods, black trumpet), sliced into ¼" slices
Optional
½ cup plain full-fat yogurt
2 Tbsp. fresh lemon juice
¼ cup mint leaves
Preparation
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Step 1
Poke a few holes in the sweet potatoes. Wrap them in foil and place in coals of the camp fire. Be sure to rotate to cook evenly. This can take 30-60 min depending on the size. Another option is to precook prior to leaving home.
Step 2
Meanwhile, toss sliced fennel, onion, vinegar, and ¼ tsp. salt in a medium bowl. Let sit, tossing occasionally, at least 10 minutes and up to 30.
Step 3
Heat 2 Tbsp. oil in a large skillet over medium-high. Add lamb, cumin, cinnamon, 1 tsp. pepper, and ½ 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.
Step 4 (Optional)
Whisk yogurt, lemon juice, and remaining 1 Tbsp. oil and ¼ tsp. salt in a small bowl. (Optional )
Step 5
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.