Lamb tagine with dates & sweet potatoes

Lamb tagine with dates & sweet potatoes

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(49 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

    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 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

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  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 (66)

abbykelly's picture

I did enjoy this but did not particularly enjoy the dates. Next time I will halve the dates and also cut them in half otherwise it's much too sweet! The lamb was delicious though and incredibly tender. Will definitely make again.

fern42's picture

Made for boxing day. Hit with all. Cooked in the slow cooker, without the dates and sweet potatoes. Added those when reheating on the day. Lamb beautifully tender and falling apart. Yum

alexheynash's picture

I'd like to make this in my slow cooker as well. Can you tell me how long and on high or low? Thank you!

Allgrub's picture

Easy and really delicious!

gill67's picture

Made this last night using beef instead and was delicious. Have to say I don't like dates so left them out. Served it with roasted vegetable and coriander cous cous and warm pitta bread.
Will definetely be making this again.

brieandgrape's picture

Great recipe. Really tasty and leaves you wanting more! Have cooked this many times, a definite family favourite.

suejenkins's picture

I cooked this on Friday for a lazy afternoon on Saturday with friends.
What a hit! I used half dates to half apricots, leaving out the sweet potato (as one of my guests don't like them) and served with cous cous with red onion and pomegranate. I had enough left for two of them to take home for the next day! Will definitely be making again, so easy and very tasty, the best I've made so far! Well worth a go.

sinfulsarah's picture

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.

vickibrodie's picture

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

lingham's picture

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

empiricist's picture

Easy, simple, delicious

emsmith's picture

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.

kltaylorcrackers's picture

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

kltaylorcrackers's picture

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!

spikers's picture

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

el_deebo's picture

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!

haddyanne's picture

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.

beginnersue's picture

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

shroom's picture

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.

cjclare's picture

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.


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