Lamb tagine with dates & sweet potatoes

Lamb tagine with dates & sweet potatoes

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(52 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

    Olive oil

    ol-iv oyl

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

  • 4 onions, 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 sticks
  • 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 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


  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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5th Mar, 2013
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.
25th Feb, 2013
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
3rd Feb, 2013
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
4th Nov, 2012
Easy, simple, delicious
31st Jul, 2012
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.
25th Jul, 2012
Ps to my above comment. I half the dates and replace with dried apricots! Delicious!
25th Jul, 2012
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!
14th Apr, 2012
A really lovely, easy recipe. Next time I will take the suggestion of others and add some dried apricots.
5th Apr, 2012
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!
28th Feb, 2012
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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