Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Preheat your tandoor oven (or a conventional oven to its highest setting, around 230°C or 450°F) for at least 30 minutes to ensure intense heat.

2. 2

   Pierce 4 medium sweet potatoes several times with a fork, then rub them with 2 tablespoons of olive oil, 1 teaspoon of dried oregano, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Place the sweet potatoes directly into the tandoor oven and bake for 30-40 minutes, or until tender when pierced with a knife.

3. 3

   While the sweet potatoes bake, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add 1 large chopped red onion and sauté for 5 minutes until softened.

4. 4

   Add 450 grams of ground lamb to the skillet and cook, breaking it up with a spoon, until browned. Drain any excess fat, then stir in 3 minced cloves of garlic, 1 teaspoon of dried oregano, 0.5 teaspoon of ground cinnamon, and 0.25 teaspoon of ground nutmeg, cooking for 2 minutes until fragrant.

5. 5

   Pour in 0.5 cup of chicken or vegetable broth, bring to a simmer, and cook for 5-7 minutes, allowing the liquid to reduce. Remove from heat and stir in 0.25 cup of fresh chopped parsley and 0.25 cup of fresh chopped mint.

6. 6

   Once the sweet potatoes are tender, carefully remove them from the oven, slice them lengthwise down the middle but not all the way through, and fluff the insides with a fork. Divide the lamb mixture evenly among the sweet potatoes, stuffing them generously.

7. 7

   Sprinkle 150 grams of crumbled feta cheese over the lamb mixture in each sweet potato and return them to the tandoor oven for 5-7 minutes, or until the feta is lightly golden and warm.

8. 8

   Garnish the Tandoor-Baked Greek Stuffed Sweet Potatoes with 0.25 cup of additional chopped fresh mint and 0.25 cup of additional crumbled feta cheese before serving immediately with lemon wedges.