Lamb tagine with dates & sweet potatoes

Lamb tagine with dates & sweet potatoes

This is one of those wonderful dishes that improves with keeping

Difficulty and servings

Easy

Serves 10

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 2 hrs

Freezable

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.
Try

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.

PER SERVING

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

Recipe from Good Food magazine, December 2008.

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Latest comments and suggestions

Results 61-72

  • Binder photo Haddyanne

    28 February 2012

    Haddyanne commented on this recipe

    I used this recipe last week, but substited prunes for dates and also a spoonful of harrisa paste. After browing the lamb I transferred to the slow cooker and cooked all day. Fabulous!! Served it with a spicey couscous.

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  • Binder photo Candy C

    03 April 2012

    Candy C rated this recipe

    5 stars

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  • Binder photo El Deebo

    05 April 2012

    El Deebo rated and commented on this recipe

    5 stars

    Flippin' lovely! Great for entertaining - people are always so impressed; little do they know how easy it is. Lost count of how many times I've done this. Give it a go you won't regret it. What are you waiting for? Stop reading comments and get cooking!

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  • Binder photo spikers

    14 April 2012

    spikers rated and commented on this recipe

    4 stars

    A really lovely, easy recipe. Next time I will take the suggestion of others and add some dried apricots.

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  • Binder photo Kerrie Taylor

    25 July 2012

    Kerrie Taylor commented on this recipe

    One of our favourites and always goes down very well with guests. Real winter warm too, full of flavour! And works very well with beef too!

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  • Binder photo Kerrie Taylor

    25 July 2012

    Kerrie Taylor rated and commented on this recipe

    5 stars

    Ps to my above comment. I half the dates and replace with dried apricots! Delicious!

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  • Binder photo EmSmith

    31 July 2012

    EmSmith commented on this recipe

    Absolutely gorgeous! I added a good slug of pomegranate molasses and served it with herby citrus and pomegranate couscous (also from the GF website). And improve with keeping it most certainly does! The leftovers the following day were even tastier. Next time I'll try it with apricots as suggested by other users...although I have to say that the dates were the highlight of the dish for me.

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  • Binder photo Paul St Clair Terry

    04 November 2012

    Paul St Clair Terry rated and commented on this recipe

    5 stars

    Easy, simple, delicious

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  • Binder photo lucying

    03 February 2013

    lucying rated and commented on this recipe

    5 stars

    Yum Yum Yum, perfect for dinner and easy to put in a tupperwear a reheat in the microwave at work for lunch. I used ground cinamon instead of a stick and served with plain couscous and peas. Will make again soon for both family or friends

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  • Binder photo vickibrodie

    25 February 2013

    vickibrodie commented on this recipe

    Lovely and real easy to throw together. Halved the recipe as making for four but will make for 10 next time and freeze! Also added more of all the spices, will def try the harissa twist next time. L

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  • Binder photo sinfulsarah

    05 March 2013

    sinfulsarah rated and commented on this recipe

    4 stars

    This dish is very tasty. I used leg of lamb and cooked it in the slow cooker for 8 hours as previously suggested. I added the dates and sweet potato an hour before serving. I halved all quantities except the oil (i used 2 tablespoons) and i only used 100g dates. I was making it for 4 people. Would recommend this dish.

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  • Binder photo hgordon74

    07 April 2013

    hgordon74 rated this recipe

    4 stars

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Difficulty and servings

Easy

Serves 10

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 2 hrs

Freezable

Ingredients

TO SERVE

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

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

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