Eat like an athlete recipe for 10 people, takes only 20 mins; recipe has olive oil, onion, root ginger, lamb, ground cumin, paprika, cinnamon stick, passata, sweet potato, date, blanched almond and coriander.
Lamb tagine with dates & sweet potatoes
Course: Eat like an athlete
Servings
10
servings
Prep time
30 mins
Ingredients
- Olive Oil: 6 tbsp olive oil
- Onion: 4 onions, thinly sliced
- Root Ginger: 2 tbsp finely chopped fresh root ginger
- Lamb: 2kg boneless lamb shoulder, cut into 5cm chunks
- Ground Cumin: 4 tsp ground cumin
- Paprika: 2 tsp each paprika and ground coriander
- Cinnamon Stick: 2 cinnamon sticks
- Passata: 850ml passata
- Sweet Potato: 700g sweet potato, cut into chunks
- Date: 350g pitted date
- Blanched Almond: 100g blanched almond, toasted
- Coriander: good handful coriander, roughly chopped
Directions
- 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 1 1/2 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.
