Aromatic lamb with dates

Aromatic lamb with dates

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(34 ratings)

Prep: 5 mins Cook: 15 mins


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


  • 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



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

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



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

  • 2 tbsp coriander, roughly chopped


  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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Zulhelmi Samsuri's picture
Zulhelmi Samsuri
16th May, 2019
Good recipe for beginners, ive tweaked it by using baharat and added abit of dried mint leaves at the end to give it a more morrocan feel to the dish. You can also substitue the sweet potatoes with chickpeas
8th Feb, 2017
I agree with the last comment that this is a good base to start from, but it really needs to be tweaked. I added 2 cloves of garlic while cooking the lamb. Added the spices while still cooking the lamb and used turmeric, cumin and a bit of smoked paprika in addition to the cinnamon and ground coriander. I also added about a teaspoon of harissa paste. Instead of water I added a can of chopped tomatoes and about 300ml of lamb stock. I let it all cook down on a low simmer for about 45 minutes so the lamb has time to get tender. Keep an eye on it as I needed to add another 200 ml of lamb stock during that 45 minutes. At the end I added prunes instead of dates and cooked for about another 10 minutes. Made my couscous with lamb stock as well. And served with chopped coriander and mint over the top. Delicious!
27th Aug, 2014
A good basic recipe that can be tweaked. I used Ras el Hanouf (2 teaspoon) instead of ground cinnamon. A teaspoon ground coriander plus a small handful fresh coriander (chopped) added during cooking. I also used canned chopped tomatoes with a small amount of water added. This gave a sauce that was medium thickness that went well with the couscous.
1st Nov, 2013
I'm not sure if I did something wrong but I found this to be rather bland in taste, and the sauce a little watery.
25th Apr, 2013
Love this - really, really yummy. The cinnamon is rather strong though, I would use a cinnamon stick instead in future
23rd Apr, 2013
I really didn't enjoy this one- I found the sauce to be lacking in something and the dates far too sweet. Maybe it needed some stock, or maybe use the spices and tomato puree in some kind of marinade? I won't be trying again.
31st Jan, 2013
I cooked this in the slow cooker and it was AMAZING!!!! And looked so much better than the photo on here. Will make it again very soon.
27th Sep, 2012
Very easy recipe, used diced lamb and cooked it on the hob for 45 mins. Added chopped tomatoes with the sweet potatoes. Quite sweet but fairly authentic. Covered the pan and simmered to make the sauce thicker.
12th Sep, 2011
As others have said this recipe had far too much cinnamon and a very pungent aroma. The taste was ok, but the lingering smell after cooking made me feel nauseous.
29th May, 2011
This was nice although the sauce was thin, we also used apricots instead of dates and used new potatoes rather than sweet potato.


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