Lamb tagine with dates & sweet potatoes

Lamb tagine with dates & sweet potatoes

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(44 ratings)

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Cooking time

Prep: 30 mins Cook: 2 hrs

Skill level

Easy

Servings

Serves 10

This is one of those wonderful dishes that improves with keeping

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
646
protein
42g
carbs
49g
fat
32g
saturates
13g
fibre
0g
sugar
33g
salt
0.82g

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 potatoes, cut into chunks
  • 350g pitted dates

To serve

  • 100g blanched almonds, toasted
  • good handful coriander, roughly chopped

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Method

  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.
  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.
  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 from Good Food magazine, December 2008

Comments, questions and tips

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Comments

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lwilliams82's picture
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I made this for 20 women at a hen do and they absolutey loved it! Served it with cous cous and salad, all it needed. Will try it with harissa next time as it would be even nicer with a bit of a kick.

childrenscook's picture
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Great recipe. Very well received by all. Advise: Chop the the dates into little pieces. You will get all the sweetness without the rough texture. Also omit the almonds or grind them for children. Remember top chefs cut corners and vary this recipe e.g. ground ginger and coriander ,some add turmeric, allspice , rose petals etc. Do whats convenient to you!!!!!!!!

childrenscook's picture
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Great recipe. Very well received by all. Advise: Chop the the dates into little pieces. You will get all the sweetness without the rough texture. Also omit the almonds or grind them for children. Remember top chefs cut corners and vary this recipe e.g. ground ginger and coriander ,some add turmeric, allspice , rose petals etc. Do whats convenient to you!!!!!!!!

chedges's picture
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Delicious will definitely make again. Use half the amount of dates though.

evelynjcooper's picture
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This recipe was quick and easy and tasted very good. I will definitely do it again.

nikkisherman's picture

Help please...can i make this the night before and instead of freezing the dish after step for put it in the fridge? I dont have time after work to oven cook the dish for 1half hours so am trying to think of alternatives?? thank you!!

jburton's picture
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There is no reason you couldn't substitute Beef for lamb. I often do this when making a Tagine and it always turns out lovely. It also saves on the pennies when the lamb is a bit on the pricey side. I also believe in long slow cooking when it comes to a Tagine, so the meat becomes meltingly tender.

mjsykes100's picture

Do you think this would work ok with beef? Or any suggestions for a similar dish with beef?

joannalc's picture
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Absolutlely delicious and foolproof recipe. Similar to other users, I did add 2 generous tsps of harissa paste, but other than that I followed the recipe to the letter. Don't be put off from using dates, they really were wonderful and all my guests loved it.

alison_davidson's picture
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Now a firm favourite in our house and I wheel it out when feeding a crowd or half it for when I have a couple extra for dinner. Made it for my mother she loved it and took the recipe and then she made it for her neighbours and they loved it and took the recipe, so definitely a keeper.
I too have used apricots instead of dates and lamb leg rather than shoulder when I couldn't get it. I have also used a small amount of ground cinnamon when I ran out of cinnamon sticks. Still kust as delicious.

cawpeanut's picture

Tried this for family coming around for Fathers Day. It was brilliant! As per some other cooks comments I used apricots but will be trying again very soon using dates as per the original recipe and will try adding the hassina paste that others have tried. Made this with rice and everyone came back for seconds. amb shoulder is also reasonably priced so another bonus!

vrog's picture
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Made for the England v Algeria World cup game - a much more interesting result than the football! Loved it. Used half quantities which was plenty for 5.

clarel's picture
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This was very tasty. Problem with boneless shoulder of lamb is it comes ready to roast if you buy from the supermarket packaged up and it was difficult to cut into decent chunks for this. I would use a different cut of meat next time.

tberesnevich's picture
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TO CDC. I halved meat, left sweet potatoes as written and cut the rest a little bit (you need enough liquid to cover sweet potatoes) and it worked fine. I also served it with frozen green beans in addition to couscous because my husband likes it with lots of vegetables. It was very tasty and colorful dish

cdcarbonell's picture
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I have a question - would it be possible to halve the quanity of meat and leave the rest of the ingredients as writtten? I want to make it a bit healthier, and slightly more economical. I would rather get better quality meat, but less of it! Thanks

holmfirth's picture

what a delicious dish, try using west indian sweet potatoes, they;re more solid and don;t go all mushy like the orange ones, they also have a lovely chestnutty flavour,mmmmmmm really yummy, lol.

captains69's picture
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Make this for a dinner party for 8 (reduced the amount of lamb), everyone enjoyed it, served with cous cous and a green salad and there was nothing left. Very simple to make, although took me a little longer than 30 mins to prepare, probably because I used chops and had to cut the meat off the bones. I cooked it in the slow cooker - initially on high but then turned it down as it was cooking so well. Made the mistake of adding the sweet pots far too early and by the time I dished up, they had more or less disintegrated. Will remember to put them in about an hour before I dish up.

danialabbanedlebi's picture
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Superb recipe. EASY to make & so delicious. It is a firm favorite. I've already served it to giests and they were veery impressed.

annerieke's picture

Does anyone know whether pork would work with this dish or not? Im a student and lamb is a bit expensive but i still have pork in the freezer. Anyone advice?

kellywalsh79's picture
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Delicious and very easy to make even for a novice like me! My husband thoroughly enjoyed it and said it was as authentic as dishes served in Morocco!

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