Name: Lamb tagine with dates & sweet potatoes
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 10
Cuisine: Moroccan
Ingredients: 6 tbsp olive oil; 4 onions thinly sliced; 2 tbsp finely chopped fresh root ginger; 2kg boneless lamb shoulder, cut into 5cm chunks; 4 tsp ground cumin; 2 tsp each paprika and ground coriander; 2 cinnamon sticks; 850ml passata; 700g sweet potato cut into chunks; 350g pitted date; 100g blanched almond toasted; good handful coriander roughly chopped

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Lamb tagine with dates & sweet potatoes

Lamb tagine with dates & sweet potatoes

Mary Cadogan

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Serves 10

Easy

Prep: 30 mins

Cook: 2 hrs

A star rating of 4.8 out of 5.71 ratingsRate

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This is one of those wonderful dishes that improves with keeping

Freezable

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Ingredients

Nutrition

Units:

MetricUS

6 tbsp olive oil
4 onions

thinly sliced
2 tbsp finely chopped fresh root ginger
2kg boneless lamb

shoulder, cut into 5cm chunks
4 tsp ground cumin
2 tsp each paprika

and ground coriander
2 cinnamon sticks
850ml passata
700g sweet potato

cut into chunks
350g pitted date

To serve

100g blanched almond

toasted
good handful coriander

roughly chopped

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Nutrition: per serving

kcal646
fat32g
saturates13g
carbs49g
sugars33g
fibre0g
protein42g
salt0.82g

low

Method

step 1

Heat the oil in a large, deep pan. Add the onions, then gently fry until softened, about 5 mins. Stir in the ginger, add the meat in batches, then fry on all sides until lightly coloured. Return all the meat to the pan, stir in the spices and cinnamon sticks, then cook for 1 min.
step 2

Add the passata and 800ml water, then bring to the boil, stirring. Season well, then cover and simmer for 1½ hrs, until the lamb is tender.
step 3

Add the sweet potatoes, stir well, cover again, then cook for 20 mins or until the potatoes are just tender. Stir in the dates and heat through for 5 mins. Taste and add more seasoning if necessary. To serve, spoon the tagine into a serving dish and scatter with the almonds and coriander.

RECIPE TIPS

TO FREEZE

Cool at the end of step 2, then pack into a rigid container. Freeze for up to a month. Defrost in the fridge overnight, then gently reheat (add a little more water if necessary), bring to the boil and continue with step 3.

Recipe from Good Food magazine, December 2008

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A star rating of 4.8 out of 5.71 ratings

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