Lamb tagine with dates & sweet potatoes

Lamb tagine with dates & sweet potatoes

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(58 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 1 year old; between 1 and 2 years old you will find it sold as…

  • 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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27th Sep, 2019
Amazing! Halved the quantities & added a few less dates cut in half going by the sweetness comments. It was fantastic. My sweet potatoes turned out to be white fleshed inside which are a lot less sweet than orange ones- highly recommend.
10th Feb, 2017
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.
10th Jul, 2016
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!
16th Mar, 2016
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.
13th Sep, 2016
Instead of dates you can use pitted prunes, which is what my husbands family uses(he is moroccan).
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
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!
14th Nov, 2013
Easy and really delicious!
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.
31st Oct, 2013
Great recipe. Really tasty and leaves you wanting more! Have cooked this many times, a definite family favourite.


22nd Jun, 2019
Do you bother peeling the sweet potatoes? Thanks
goodfoodteam's picture
23rd Jun, 2019
Thanks for your question. We'd suggest peeling them for a better texture but you can leave the skin on if you prefer.
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