Lamb tagine with dates & sweet potatoes

Lamb tagine with dates & sweet potatoes

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(51 ratings)

Prep: 30 mins Cook: 2 hrs

Easy

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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Ingredients

  • 6 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…

  • 4 onion, thinly sliced
    Onion

    Onion

    un-yun

    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
    Lamb

    Lamb

    laam

    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
    Paprika

    Paprika

    pa-preek-ah

    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

    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

    Date

    da-ate

    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

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.

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Comments, questions and tips

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cgmoser
10th Feb, 2017
5.05
Delicious. I love cinnamon and lamb together. I often leave the sweet potato out and serve it as mash on the side. The dates work so well in this recipe.
squeeze101
10th Jul, 2016
5.05
Delicious!! Fortunately I made enough for dinner today and lunch tomorrow. Served with carrot, cauliflower and broccoli rice and flatbreads. So much flavour - definitely will be making it again!
abbykelly
16th Mar, 2016
3.8
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.
Maryam7819
13th Sep, 2016
Instead of dates you can use pitted prunes, which is what my husbands family uses(he is moroccan).
fern42
5th Jan, 2014
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
29th Jun, 2014
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
14th Nov, 2013
Easy and really delicious!
gill67
13th Nov, 2013
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
31st Oct, 2013
Great recipe. Really tasty and leaves you wanting more! Have cooked this many times, a definite family favourite.
suejenkins's picture
suejenkins
20th Oct, 2013
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.

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