Lamb tagine with dates & sweet potatoes

Lamb tagine with dates & sweet potatoes

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(50 ratings)

Prep: 30 mins Cook: 2 hrs

Easy

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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Ingredients

  • 6 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…

  • 4 onion, thinly sliced

    Onion

    un-yun

    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

    Lamb

    laam

    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

    Paprika

    pa-preek-ah

    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 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

    Date

    da-ate

    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

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.

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Comments (67)

barney123's picture

Delicious Recipe. Made it first time with apricots instead of dates - for 40 people! and second time I made it just for 2 people and forgot to put any fruit in it at all. Still very good.

jules747tiggs's picture

Planning to try this for a supper party. Does any one have any recipes for a slow cooker? Could I make this in a slow cooker do ou think?

gill.brownell@ntlworld.com's picture
5

Loved it - omitted the dates as the children didn't like them. scrummy food.

melaniemuirtaylor's picture

Made this last night for 10 people. It was a great success. I added 2 tsp of Harissa paste which worked well.

anya_eva's picture
5

delicious and really easy. I made it well in advance. Only trouble was that I cooked the sweet potato for too long so it disintergrated into the sauce - but the flavours are awesome and really warming. Very easy really.

kellybee77's picture

Made this at the weekend and it was beautiful. I did as Lillian did and substituted the dates with dried apricots but used the passata and water and it was just perfect. Clean plates all round!

ldbsxe's picture
5

Delicious, I substituted the dates with dried apricots and used a homemade tomato sauce (made from excess tomatoes from garden and garlic, simmered for 2 hours and frozen) instead of the passata and water. Will definately make again

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