Aromatic lamb with dates

Recipe uploaded by

Good Food

16 ratings

Recipe by Good Food

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

1. Heat the oil in a large pan, add the onion and lamb, then quickly fry until the lamb is lightly browned.
2. Add the sweet potatoes and spices, then mix well. Pour in 425ml boiling water and the tomato purée, then bring to the boil.
3. Cover and simmer for 15 mins until sweet potatoes and lamb are tender, adding the dates for the final 10 mins. Sprinkle with coriander and serve with couscous.

Tip

Lamb leg doesn't need to be cooked for as long as some other cuts, such as shoulder or neck, so be careful with timings.

Per serving

343 kcalories, protein 28g, carbohydrate 30g, fat 14 g, saturated fat 5g, fibre 3g, salt 0.35 g

'The meat in the lamb was tender and lightly spicy - not overpowering at all. Next time I might add more dates to make it even more fruity.'

Latest comments and suggestions

Results 1-20

• Caroline

  15 January 2008

  Caroline rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Andrea

  15 January 2008

  Andrea rated and commented on this recipe

  

  Quick, easy and tasty - everything I'm looking for in a mid-week meal. Yum.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Holly

  15 January 2008

  Holly rated and commented on this recipe

  

  As a bit of an amateur, I'm always a bit scared of lamb and new ingredients but I had friends coming for dinner and wanted to impress - this was a winner! Everyone thought I was a master chef and it's easy. Plus I only had to cook cous cous to serve with it - which even I can manage!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Pewtersfood

  17 January 2008

  Pewtersfood commented on this recipe

  Very nice.Do not like dates so I guess anything sweet would do.Had no Geeta's mango chutney so added Frank Cooper's marmalade.Result !

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• laurabaker

  18 January 2008

  laurabaker commented on this recipe

  Can anyone tell me if I can make this with pork fillet instead of lamb?? Thanks

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Anne

  20 January 2008

  Anne commented on this recipe

  i'm sure you could do this with pork fillet , think that the cooking time should also be ok , post the results when tried ,

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Anne

  20 January 2008

  Anne commented on this recipe

  i made this with lamb as directed , but couldn't get any sweet potatoes , so used butternut squash instead , it was excellent . just goes to show that yiu can improvise and get away with it !! better still served the dasy after ,

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Anne

  20 January 2008

  Anne rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• recipes

  20 January 2008

  recipes commented on this recipe

  Very easy to make, but I found the cinnamon very strong, also i thougth the sauce/gravy very thin, not a real winner for me

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Charlie

  22 January 2008

  Charlie rated and commented on this recipe

  

  Great for a quick tasty meal... I turn away from the kitchen if anything takes me more than 20 minutes so this meal is perfect if you're anything like me. The bonus is that it's really tasty. If you want to thicken the sauce then just add a tablespoon of flour to the mix.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• sallyallars

  08 February 2008

  sallyallars rated and commented on this recipe

  

  loved the flavour of this recipe. Definitely a family favourite now, served with couscous. Played about with the spices and seasoning until got the right flavour for me.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• SRWood

  20 March 2008

  SRWood rated and commented on this recipe

  

  Now a firm favourite in our household. Went away with friends at New Year and made a big batch - people were going back for 3rds! Fab.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Sanaria

  23 March 2008

  Sanaria commented on this recipe

  Not nice at all, the spices were horrible together, specially the cinnamon..leaves a bad taste in your mouth.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Dawn_B

  09 April 2008

  Dawn_B rated and commented on this recipe

  

  This was too sweet for us, I'm going to try it again but will balance the sweetness with something hot or sour.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Cookery Book

  28 April 2008

  Cookery Book rated and commented on this recipe

  

  Gorgeous. I love anything Moroccan (carpets, slippers, men...). I didn't have any dates in the house when I made this, so I substituted apricots instead, and couldn't resist adding a sprinkle of smoked paprika.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• ClaireCV

  26 May 2008

  ClaireCV rated and commented on this recipe

  

  Very tasty, quite sweet but a nice change. I did cook the lamb for longer though, as I tasted it after the 15 mins and it was still a bit chewy, so simmered for 40 mins.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• PoshPaws

  07 July 2008

  PoshPaws commented on this recipe

  I cooked this in the slow cooker, as one member of the family has issues with tough meat. Regrettably, it came up so greasy (the lamb fat rendered down to liquid) that it quite spoiled the whole thing. I found it edible, but my husband and son didn't.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Rachel

  20 August 2008

  Rachel rated and commented on this recipe

  

  Simple and delicious. I put in just 1 tsp of cinnamon, which was plenty and simmered it for about 20 minutes. Some of the sweet potato chunks broke down and thickened the sauce. A hit!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• hollydog

  06 October 2008

  hollydog rated and commented on this recipe

  

  My husband cooked this last night, lovely taste, even the kids of 6 and 8 loved it...would recommned it to all

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Siti Merrett

  24 October 2008

  Siti Merrett commented on this recipe

  I am quite new to Moroccon food. Before frying I blanched the meat to get rid some of the fat. I added a pinch of harissa and garnished with wedges of lemon. It turned out yummy...

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/5065/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £25 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 1 tbsp olive oil
• 1 onion , finely chopped
• 500g diced boneless lean lamb , preferably from the leg
• 300g sweet potatoes , cut into small chunks
• 2 tsp ground coriander
• 2 tsp ground cinnamon
• 1 tbsp tomato purée
• 50g pitted dates
• 2 tbsp coriander , roughly chopped

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 4

Preparation and cooking times

Prep 5 mins

Cook 15 mins

Ingredients

• 1 tbsp olive oil
• 1 onion , finely chopped
• 500g diced boneless lean lamb , preferably from the leg
• 300g sweet potatoes , cut into small chunks
• 2 tsp ground coriander
• 2 tsp ground cinnamon
• 1 tbsp tomato purée
• 50g pitted dates
• 2 tbsp coriander , roughly chopped

Per serving

343 kcalories, protein 28g, carbohydrate 30g, fat 14 g, saturated fat 5g, fibre 3g, salt 0.35 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk