Aromatic lamb with dates

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Good Food

17 ratings

Recipe by Good Food

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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 21-29

• BB is the chef

  22 February 2009

  BB is the chef commented on this recipe

  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.

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• Charlie

  23 March 2009

  Charlie commented on this recipe

  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.

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• yorksroyal

  28 April 2009

  yorksroyal rated this recipe

  

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• Erica

  18 May 2009

  Erica commented on this recipe

  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!

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• bozwellox

  01 June 2009

  bozwellox rated and commented on this recipe

  

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

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• Mandy

  13 June 2009

  Mandy rated and commented on this recipe

  

  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.

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• Amy D

  12 July 2009

  Amy D commented on this recipe

  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...

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• Rebecca

  14 July 2009

  Rebecca rated this recipe

  

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• tanya

  11 November 2009

  tanya rated and commented on this recipe

  

  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).

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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

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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

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