Lamb tagine with dates & sweet potatoes

800 kcal or less date dates for a crowd lamb mains moroccan one-pot over an hour slow slow-cook sweet potato sweet potatoes tagin tagine

N/A

Source

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 each paprika and ground coriander

2 cinnamon sticks

850ml passata

700g sweet potato , cut into chunks

350g pitted date

100g blanched almond , toasted

good handful coriander , roughly chopped

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.