Lamb tagine with dates & sweet potatoes

Lamb tagine with dates & sweet potatoes

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(50 ratings)

Prep: 30 mins Cook: 2 hrs


Serves 10
This is one of those wonderful dishes that improves with keeping

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal646
  • fat32g
  • saturates13g
  • carbs49g
  • sugars33g
  • fibre0g
  • protein42g
  • salt0.82g
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  • 6 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

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

  • 4 onion, thinly sliced



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

  • 2 tbsp finely chopped fresh root ginger
  • 2kg boneless lamb shoulder, cut into 5cm chunks



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

  • 4 tsp ground cumin
  • 2 tsp each paprika and ground coriander



    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • 2 cinnamon stick
  • 850ml passata
  • 700g sweet potato, cut into chunks
    Sweet potatoes

    Sweet potato

    sweet po-tate-toe

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

  • 350g pitted date



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

To serve

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


  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.

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Comments (67)

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

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!

florence100's picture

I've made this lovely tasty lamb tagine with sweet potatoes and dates on several occasions now, both for my family and for friends and it has never failed to impress! I usually serve it with a delicious cous cous salad with lemon (rosemary shrager)

shionuk's picture

I recommend that this dish be oven cooked at 160 degrees. Cooking it on the hob didn't work well for me and I found the liquid didn't go down so I stuck it in the oven and it turned into an amazing dish. The dates work perfectly too. Don't be afraid of them as it what really makes the dish work, creating the sweetness.

jubert's picture

Shoulder is lamb is hard to get and v expensive so I just used any lamb. The slowness of the cooking makes the lamb very tender. Great recipe for the Aga - delicious!

twinkles1988's picture

As an inexperienced (in cooking with meat anyway!) 20 year old cook I was nslightly apprehensive about making this dish. Luckily I needen't of been. I didn't find it too challenging at all and the end result was absolutely delicious.

I don't usually eat a lot of meat (generally more a fan of poultry and fish) and have rarely enjoyed lamb in the past. I think I can safely say I'm now a convert. The lamb was meltingly tender and worked with the sweet potato beautifully. The whole toasted almonds were delicious and the spices just the right side of warming.

I made only half the recipe, which served about 4 of us. I served it with cous cous with dried cranberries and pistachios. I couldn't find any harissa as per other members suggestion, but I didn't miss it.

I would urge others to try this beautiful dish, it's most certainly going in my repetoire.

pol24-charny's picture

WE had this for sunday lunch, it made a nice change, whole family loved it! It was easy to make, but i'll use less dates next time as it was on the sweet side.

pol24-charny's picture

We had this for sunday lunch, whole family loved it! Easy to make, will use less dates next time as it was on the sweet side.

liannepotter's picture

I d say for chicken (medium setting) and lamb (high setting), the dish takes about 6-8 hours in a slow cooker.

liannepotter's picture

to rufusdog, yes i did use chicken in my slow cooker. I would put it on medium for chicken and high for lamb. Thighs have the better flavour. Regarding liquid. My slow cooker is for two people so if it was small like mine you need enough liquid inorder to cook the sweet potatoes. I use 175 ml of passata and 200 ml of water (if cooking for two people). In a slow cooker i cook this dish in the following way: 1) start in the morning, follow steps 1 & 2 and transfer into slow cooker. 2) mid afternoon (3pm latest if you intend to have it for 5 or 6pm) cut sweet potatoes into small chunks and with the dates put it in the slow cooker. leave until sweet potatoes are soft. 3) serve. Remeber to just leave it as every time you take the lid off a slow cooker you must add 30mins cooking time to the dish. hope this helps, sorry for the delayed reply.

helenkimber's picture

Very easy to make but impressively delicious. Couldn't fault it.

tzuuuu's picture

Excellent - made it as dinner for two! Will certainly make it again and may try adding button mushrooms next time !

flemishminx's picture

Halved the recipe, otherwise prepared as stated. Nice melding of flavors!

emmahare's picture

The whole family really enjoyed this - used apricots instead of dates. And served it with some couscous and salad. Yummy

haywick's picture

do you serve this with anything? like rice.. or just as it is?

electrabrown's picture

Superb. A real success.

Lianne - would like to try your chicken/slow cooker version. How long in the slow cooker? Did you cut down the amount of liquid?


lucycripps's picture

Glorious. Instead of doing it on the hob I stuck it int' oven for 3 hours ay 150. It was incrEDIBLE!

liannepotter's picture

Subsituted Lamb for Chicken thighs and made in a slow cooker- perfect for slow cooking- tasted out of this world!

claireballinger's picture

Absolutely lovely and freezes really well, i put dates, dried apricots and sultanas in! The harissa paste works very well and the second time I made it I also added some Baluza preserved lemons chopped up which gave it a lovely edge.

wilko30's picture

This was very easy to cook and very tasty indeed. I did add a couple of teaspoons of harissa (moroccan chilli paste) to give it a bit of a kick!


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