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Aromatic lamb with dates

Aromatic lamb with dates

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(28 ratings)

Prep: 5 mins Cook: 15 mins

Easy

Serves 4
A warming one-pot with a Moroccan feel, perfect served with couscous

Nutrition and extra info

  • Freezable

Nutrition per serving

  • kcalories343
  • fat14g
  • saturates5g
  • carbs30g
  • sugars15g
  • fibre3g
  • protein28g
  • salt0.35g
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Ingredients

  • 1 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 onion, finely chopped

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 500g diced boneless lean lamb, preferably from the leg

    Lamb

    laam

    A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…

  • 300g sweet potatoes, cut into small chunks

    Sweet potato

    sweet po-tate-toe

    Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…

  • 2 tsp ground coriander
  • 2 tsp ground cinnamon
  • 1 tbsp tomato purée
  • 50g pitted dates

    Date

    da-ate

    Dates are one of the oldest cultivated fruits - it's thought that they were a staple part of…

  • 2 tbsp coriander, roughly chopped

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Method

  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.

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Comments (38)

champagne13galore's picture
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A good basic recipe that can be tweaked. I used Ras el Hanouf (2 teaspoon) instead of ground cinnamon. A teaspoon ground coriander plus a small handful fresh coriander (chopped) added during cooking. I also used canned chopped tomatoes with a small amount of water added. This gave a sauce that was medium thickness that went well with the couscous.

katsuya's picture

I'm not sure if I did something wrong but I found this to be rather bland in taste, and the sauce a little watery.

skluckow's picture

Love this - really, really yummy. The cinnamon is rather strong though, I would use a cinnamon stick instead in future

atrixa's picture
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I really didn't enjoy this one- I found the sauce to be lacking in something and the dates far too sweet. Maybe it needed some stock, or maybe use the spices and tomato puree in some kind of marinade? I won't be trying again.

flirtinflight's picture
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I cooked this in the slow cooker and it was AMAZING!!!! And looked so much better than the photo on here. Will make it again very soon.

clarericharduk's picture
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Very easy recipe, used diced lamb and cooked it on the hob for 45 mins. Added chopped tomatoes with the sweet potatoes. Quite sweet but fairly authentic. Covered the pan and simmered to make the sauce thicker.

alexbutler298's picture
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As others have said this recipe had far too much cinnamon and a very pungent aroma. The taste was ok, but the lingering smell after cooking made me feel nauseous.

jhales's picture
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This was nice although the sauce was thin, we also used apricots instead of dates and used new potatoes rather than sweet potato.

huntmj's picture
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This recipe just isn't right.
Too much cinnamon, 500g lamb for 4 is too little and the timing of 15 mins makes the lamb not at all tender, a waste of time and money.

allendeath's picture

Very tasty, Lamb was lovely and tender. I used dried apricots as I did not have dates. Also left out corriander as I did not have any of that either. Very nice served with cous-cous. I think it could take some heat too so may add a pinch of chilli next time.

jheidar's picture
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Great recipe!!! didn't have any sweet potatoes so made it with butternut squash instead and placed 2 cinnamon sticks . Delicious! will make again and again.

talkoftreasure's picture
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Look forward to making this, however I'm afraid my family will think it's too sweet. Perhaps a touch of lemon, and a little less dates?

tberesnevich's picture
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Greatest recipe!! It was my first attempt with lamb and now it's my favourite main course. It's quick, easy, tasty and always very impressive! I used less coriander and cinnamon and more dates (crazy jack dates are the best). Also used dried apricots and sultanas couple of times and it worked fine. Great with couscous and green salad. I usually cook it a little bit longer and use leanest cuts of meat (so its not a heavy meal at all).

amyh2k2's picture

A winner with my husband but I made a few changes, taking out the cinnamon and dates and replacing the tomato puree with madras curry paste, which I added with the olive oil and simmered until fragrant. I also added a chopped red pepper and garlic clove and added 200ml extra water with 200g brown rice to make it into a one-pot dish. So I guess that makes it more an Indian-style dish...

mandykeen2006's picture
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This was yummy, easy and quick to make. I used currents instead of dates, less cinnamon, and half a cube of vege stock. Currents have the same sort of sweetness as dates and are much less fleshy, which was something in Moroccan cuisine I couldn't get used to. Then I also made the Spiced herb & Almond couscous to go with it. The almond goes really well with the lamb.

bozwellox's picture
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I really expected to like this, but didn't at all. Just tasted all wrong, not pleasant at all.

ericax's picture

pretty lush! think im going to have to cook the lamb for a bit longer though, as after 15 mins its not as tender as i'd like .. still tastes lovely!

charliedyer's picture
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My whole family enjoyed this meal and referring to the other comments, we personally didn't find it too sweet, but I did need to add a touch of flour to thicken the sauce. Will certainly make again as it's so quick and simple for a lamb dish.

bonnierb's picture

This really wasn't very nice, even the birds didn't eat it. The flavours tasted all wrong and it wasn't a particularly nice aroma when it was cooking.

sitimerrett's picture

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...

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