Lamb and Lentil Tagine with dates and sweet potato

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Ingredients

  • dash olive oil or canola
  • 2 onions, thinly sliced
  • 2 tbsp finely chopped fresh root ginger
  • 1.5kg boneless lamb shoulder, cut into 5cm chunks
  • 4 tsp ground cumin
  • 2 tsp each paprika and ground coriander
  • 2 cinnamon sticks
  • 850ml tomato puree
  • 700g sweet potatoes, cut into chunks
  • 150g pitted dates
  • 100g blanched almonds , toasted
  • good handful coriander , roughly chopped
Method
  1. Heat the oil in a large, deep pan.
  2. Add the onions, then gently fry until softened, about 5 mins.
  3. Stir in the ginger, add the meat
  4. Stir in the spices and cinnamon sticks, then cook for 1 min.
  5. Add the tomato puree and 800ml water, then bring to the boil, stirring. Season well, then cover and simmer for 1½ hrs, until the lamb is tender.
  6. 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 BBC Good food