This is one of the dishes that gets better over time.
Lamb tagine with dates & sweet potatoes
Difficulty: EasyServings
10 as a side
servingsPrep time
30
minutesCooking time
2
hoursCalories
646
kcalIngredients
2kg boneless lamb shoulder, cut into 5cm chunks
6 tbsp olive oil
4 sweet onions , thinly sliced
2 tbsp finely chopped fresh root ginger
2 garlic cloves finely chopped
2 tsp ground cumin
2 tsp paprika powder
1 tbsp ground coriander
2 cinnamon sticks
2 cardamon
850ml passata
700g sweet potato , cut into chunks
350g pitted date
100g roasted almond
finely chopped parsley
Directions
- Heat the oil in a large, deep pan. Add the onions, then gently fry until softened, about 5 mins. Stir in the ginger and garlic, add the meat in batches, then fry on all sides until lightly colored. Return all the meat to the pan, stir in the spices then cook for 1 min.
- 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.
- 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.
Notes
- TO FREEZE : Cool at the end of step 2, then pack into a rigid container. Freeze for up to a month. Defrost in the fridge overnight, then gently reheat (add a little more water if necessary), bring to the boil and continue with step 3.
