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Lamb Tagine with Dates and Sweet Potatoes
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| Ingredients | |
| 6 tbsp | olive oil |
| 4 | onions, thinly sliced |
| 2 tbsp | finely chopped fresh root ginger |
| 2kg | boneless lamb shoulder, cut into 5cm chunks |
| 4 tsp | ground cumin |
| 2 tsp | paprika |
| 2 tsp | ground coriander |
| 2 | cinnamon sticks |
| 850ml | passata |
| 700g | sweet potatoes, cut into chunks |
| 350g | pitted dates |
| To serve | |
| 100g | blanched almonds, toasted |
| good handful | coriander, roughly chopped |
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.
Method
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.
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.
Recipe from Good Food magazine, December 2008
Recipe uploaded with Shop'NCook for iPhone.
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