Moroccan lamb, tomato and sweet potato soup

1 Place flour in a large freezer bag; add lamb and shake until coated in flour. Spray a large non-stick frying pan with olive oil and set over medium heat. Cook lamb, turning occasionally, until browned on all sides. Transfer to a plate and set aside.

2 Spray pan again with olive oil and return to heat. Add onion, garlic and seasoning; cook, scraping base of pan, for 2-3 minutes, or until onion softens. Return reserved lamb to the pan with stock, water and tomatoes. Cover and bring to the boil. Reduce heat to low, partially cover and simmer for 45 minutes, stirring occasionally.

3 Stir in sweet potato/kumara and chickpeas. Cook for a further 35-40 minutes, or until lamb is tender. Stir through parsley. Ladle soup into 4 bowls. Serve soup with a dollop of yoghurt, and garnish with lemon zest and extra parsley leaves.