- 6 tbsp olive oil
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 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…
- 100g blanched almond, toasted
- good handful coriander, roughly chopped
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.
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.
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.
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.