Heat a large saucepan and grease with non-stick spray. Sauté the onions in the saucepan until translucent. Add the ginger, mustard, coriander and lamb, and stir-fry until the meat is lightly browned. Add the stock, cinnamon and molasses or honey and bring to the boil. Cover and reduce the heat. Simmer for about 1½ hours or until the meat is tender. Add boiling water if the stew becomes too dry. Add the sweet potatoes and simmer until cooked and tender, replenishing the liquid with boiling water if necessary. Season and thicken with cornflour mixed with a little water if desired. Finally add the parsley or coriander leaves.
Sweet lamb stew
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