Lamb tagine with dates & sweet potatoes

Latest comments and suggestions

Results 41-60

• Alison

  04 September 2010

  Alison rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• JoCoconut

  24 October 2010

  JoCoconut rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• mjsykes

  09 January 2011

  mjsykes commented on this recipe

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• JOOLES

  15 January 2011

  JOOLES rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• LucyJE

  08 February 2011

  LucyJE rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• nikkis

  16 February 2011

  nikkis commented on this recipe

  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!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Evelyn

  21 February 2011

  Evelyn commented on this recipe

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Evelyn

  21 February 2011

  Evelyn rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Caroline

  07 March 2011

  Caroline rated and commented on this recipe

  

  Delicious will definitely make again. Use half the amount of dates though.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• kaff_mca

  29 May 2011

  kaff_mca rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• childrenscook

  06 July 2011

  childrenscook commented on this recipe

  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!!!!!!!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• childrenscook

  06 July 2011

  childrenscook commented on this recipe

  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!!!!!!!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• childrenscook

  06 July 2011

  childrenscook rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• CharlotteK

  19 September 2011

  CharlotteK rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• LDubya

  06 October 2011

  LDubya rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• LCNO

  31 October 2011

  LCNO rated and commented on this recipe

  

  I made this for a baby shower and it went down really well. Everybody enjoyed it. I actually added the whole jar of Harissa paste and it gave it extra flavour. I made it the day before and it gave it time for the flavours to settle. I chopped up the dates which disintegrated into the stew but gave it a lovely flavour.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• bbems60

  19 November 2011

  bbems60 commented on this recipe

  Ive made this twice now and each time it has gone down a storm. It's best made the day before and heated through. As I like a touch of spice, the second time I made it I added a couple of teaspoons of harissa paste. Yums. recommended ... and its very easy too.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Shroom

  16 January 2012

  Shroom rated and commented on this recipe

  

  Tried this basic recipe using a tagine and cooked it in the oven. As as a tagine has a lid it helps keep the the meat moist, so recipe required a lot less liquid, half the water and half the passata. I also substituted the dates for dried apricots and added a tsp of Harissa as suggested by another contributor to add a bit of a kick, loved it, will try this again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Susie

  19 February 2012

  Susie commented on this recipe

  I made this according to the recipe, yum yum will definitely make again and try apricots next time for a change :-)

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Susie

  19 February 2012

  Susie rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/8161/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 10

Preparation and cooking times

Prep 30 mins

Cook 2 hrs

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

PER SERVING

646 kcalories, protein 42g, carbohydrate 49g, fat 32 g, saturated fat 13g, fibre 0g, sugar 33g, salt 0.82 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.