Aromatic lamb with dates

Aromatic lamb with dates

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(32 ratings)

Prep: 5 mins Cook: 15 mins

Easy

Serves 4
A warming one-pot with a Moroccan feel, perfect served with couscous

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal343
  • fat14g
  • saturates5g
  • carbs30g
  • sugars15g
  • fibre3g
  • protein28g
  • salt0.35g
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Ingredients

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 500g diced boneless lean lamb, preferably from the leg
    Lamb

    Lamb

    laam

    A lamb is a sheep that is under 1 year old; between 1 and 2 years old you will find it sold as…

  • 300g sweet potatoes, cut into small chunks
    Sweet potatoes

    Sweet potato

    sweet po-tate-toe

    Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…

  • 2 tsp ground coriander
  • 2 tsp ground cinnamon
  • 1 tbsp tomato purée
  • 50g pitted dates
    Dates

    Date

    da-ate

    Dates are one of the oldest cultivated fruits - it's thought that they were a staple part of…

  • 2 tbsp coriander, roughly chopped

Method

  1. Heat the oil in a large pan, add the onion and lamb, then quickly fry until the lamb is lightly browned.

  2. Add the sweet potatoes and spices, then mix well. Pour in 425ml boiling water and the tomato purée, then bring to the boil.

  3. Cover and simmer for 15 mins until sweet potatoes and lamb are tender, adding the dates for the final 10 mins. Sprinkle with coriander and serve with couscous.

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Comments, questions and tips

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bonnierb
22nd Feb, 2009
This really wasn't very nice, even the birds didn't eat it. The flavours tasted all wrong and it wasn't a particularly nice aroma when it was cooking.
sitimerrett
24th Oct, 2008
I am quite new to Moroccon food. Before frying I blanched the meat to get rid some of the fat. I added a pinch of harissa and garnished with wedges of lemon. It turned out yummy...
danielindley
6th Oct, 2008
5.05
My husband cooked this last night, lovely taste, even the kids of 6 and 8 loved it...would recommned it to all
brownr1
20th Aug, 2008
5.05
Simple and delicious. I put in just 1 tsp of cinnamon, which was plenty and simmered it for about 20 minutes. Some of the sweet potato chunks broke down and thickened the sauce. A hit!
poshpause's picture
poshpause
7th Jul, 2008
I cooked this in the slow cooker, as one member of the family has issues with tough meat. Regrettably, it came up so greasy (the lamb fat rendered down to liquid) that it quite spoiled the whole thing. I found it edible, but my husband and son didn't.
CVC74
26th May, 2008
4.05
Very tasty, quite sweet but a nice change. I did cook the lamb for longer though, as I tasted it after the 15 mins and it was still a bit chewy, so simmered for 40 mins.
sarahcookerybook
28th Apr, 2008
4.05
Gorgeous. I love anything Moroccan (carpets, slippers, men...). I didn't have any dates in the house when I made this, so I substituted apricots instead, and couldn't resist adding a sprinkle of smoked paprika.
dawn_b
9th Apr, 2008
3.05
This was too sweet for us, I'm going to try it again but will balance the sweetness with something hot or sour.
sanariababan
23rd Mar, 2008
Not nice at all, the spices were horrible together, specially the cinnamon..leaves a bad taste in your mouth.
srwood
20th Mar, 2008
5.05
Now a firm favourite in our household. Went away with friends at New Year and made a big batch - people were going back for 3rds! Fab.

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