Candied Sweet Potatoes With Lamb And Mint

Legalism itself comes in two forms. On the one hand are those legalists who insist on obedience to the law, especially their law, as a condition for acceptance with God. To be saved one must submit to rules and regulations, sometimes biblical ones, sometimes not. But at the heart of this variety of legalism is the idea that works are a condition for justification… The other kind of legalist may well affirm salvation by grace through faith, but demands that others submit to his image of what constitutes true spirituality. Invariably he or she sets extra-biblical guidelines, identifies morally proscribed activities, and then severely judges those who fail to measure up.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains		Food networ, Food4	1	Servings

INGREDIENTS

450	g	Sweet potatoes, orange
		flesh
50	g	Soft brown sugar
50	g	Butter
55		Water
225	g	Sweet potato, diced
100	g	Red onion, sliced
1		Red chilli, sliced in rings
4	T	Olive oil
1/2		Lime, juice of
		Salt and pepper
2	oz	Fresh coriander leaves
1		Lime, cut in to wedges
450	g	Minced lamb
100	g	Onion, finely diced
2		Cloves garlic, crushed
1		Lime finely grated, zest of
50	g	Mint, chopped
1	t	Coriander seeds
1/2		Lime, juice of
		Salt and pepper

INSTRUCTIONS

Mix all ingredients to form meatballs and shape in to rounds the size
of a walnut.  Parboil the sweet potatoes without peeling in salted
water, cool a  little and peel skin off, cut in to even quarters or
wedges and  sprinkle with a little salt and pepper.  Heat 2 tablespoons
of olive oil in a pan and brown the meatballs all  over, remove and
drain on absorbent paper.  Remove nearly all fat from the pan, get pan
hot and add sliced onion,  turn continually until nicely browned,
remove and add to meatballs.  Add 2 tablespoons of oil to the pan and
heat, add the diced sweet  potato and fry to brown on all sides, return
meatballs and onion to  the pan, add the lime juice, chilli and 300ml
water and season with  salt and pepper.  Stir carefully and bring to
the boil, simmer half covered for  approximately 10-15 minutes.  Heat
the butter, soft sugar and 55ml water in a separate pan, add the  sweet
potato wedges and cook turning frequently for approximately 15  minutes
until they are coated in a sticky glaze. Check they are  cooked
through.  Arrange the meatball mixture in to 4 bowls, after checking
the  seasoning, place 3-4 wedges of sweet potato round the bowl, and
garnish with chopped coriander leaves and lime wedges. Serve
immediately.  DISCLAIMERÂ© Copyright 1996 - SelecTV Cable Limited. All
rights  reserved.  Carlton Food Network http://www.cfn.co.uk/
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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 3055 Calories From Fat: 1717 Total Fat: 194g Cholesterol: 411.3mg Sodium: 748.5mg Potassium: 4582mg Carbohydrates: 244.5g Fiber: 44.2g Sugar: 66.3g Protein: 110.7g