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 onions, 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 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

    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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jburton's picture
jburton
15th Jan, 2011
5.05
There is no reason you couldn't substitute Beef for lamb. I often do this when making a Tagine and it always turns out lovely. It also saves on the pennies when the lamb is a bit on the pricey side. I also believe in long slow cooking when it comes to a Tagine, so the meat becomes meltingly tender.
mjsykes100
9th Jan, 2011
Do you think this would work ok with beef? Or any suggestions for a similar dish with beef?
joannalc
24th Oct, 2010
5.05
Absolutlely delicious and foolproof recipe. Similar to other users, I did add 2 generous tsps of harissa paste, but other than that I followed the recipe to the letter. Don't be put off from using dates, they really were wonderful and all my guests loved it.
alison_davidson
4th Sep, 2010
5.05
Now a firm favourite in our house and I wheel it out when feeding a crowd or half it for when I have a couple extra for dinner. Made it for my mother she loved it and took the recipe and then she made it for her neighbours and they loved it and took the recipe, so definitely a keeper. I too have used apricots instead of dates and lamb leg rather than shoulder when I couldn't get it. I have also used a small amount of ground cinnamon when I ran out of cinnamon sticks. Still kust as delicious.
cawpeanut
24th Jun, 2010
Tried this for family coming around for Fathers Day. It was brilliant! As per some other cooks comments I used apricots but will be trying again very soon using dates as per the original recipe and will try adding the hassina paste that others have tried. Made this with rice and everyone came back for seconds. amb shoulder is also reasonably priced so another bonus!
Honeygran
19th Jun, 2010
5.05
Made for the England v Algeria World cup game - a much more interesting result than the football! Loved it. Used half quantities which was plenty for 5.
clarel
26th Apr, 2010
5.05
This was very tasty. Problem with boneless shoulder of lamb is it comes ready to roast if you buy from the supermarket packaged up and it was difficult to cut into decent chunks for this. I would use a different cut of meat next time.
tberesnevich
8th Apr, 2010
5.05
TO CDC. I halved meat, left sweet potatoes as written and cut the rest a little bit (you need enough liquid to cover sweet potatoes) and it worked fine. I also served it with frozen green beans in addition to couscous because my husband likes it with lots of vegetables. It was very tasty and colorful dish
cdcarbonell
3rd Dec, 2009
5.05
I have a question - would it be possible to halve the quanity of meat and leave the rest of the ingredients as writtten? I want to make it a bit healthier, and slightly more economical. I would rather get better quality meat, but less of it! Thanks
holmfirth
3rd Dec, 2009
what a delicious dish, try using west indian sweet potatoes, they;re more solid and don;t go all mushy like the orange ones, they also have a lovely chestnutty flavour,mmmmmmm really yummy, lol.

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