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Lamb tagine with sweet potato & dates

31 October 2012


  • 6 tbsp olive oil
  • 4 onions, thinly sliced
  • 2 tbsp finely chopped ginger
  • 2kg/4lb 8oz boneless lamb shoulder, cut into 5cm chunks
  • 4 tsp ground cumin
  • 2 tsp each paprika and ground coriander
  • 2 cinnamon sticks
  • 850ml/1 1/2 pts passata
  • 700g/1lb 9oz sweet potatoes, cut into chunks
  • 350g/12oz pitted dates
  • 100g/4oz blanched almonds, toasted
  • good handful coriander, roughly chopped, to serve


  1. Heat the oil in a large, deep pan. Add the onions and fry gently for about 5 mins until softened. Stir in the ginger, then add the lamb, in batches, and fry on all sides until lightly coloured. Return all the meat to the pan, stir in the spices and cinnamon sticks, and cook for 1 min.
  2. Add the passata and 800ml water, then bring to the boil, stirring. Season well. Cover and simmer for 1 1/2 hrs until the lamb is tender.
  3. Add the sweet potatoes, stir well, cover again and 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.
  4. To serve, spoon the tagine into a serving dish and scatter with the almonds and coriander.

PER SERVING 646kcals, protein 42g, carbs 49g, fat 32g, sat fat 13g, fibre none, sugar 33g, salt 0.82g

Posted: 31/10/2012 15:11:16 by

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