Lamb Tagine with Dates & Sweet Potatoes

Ingredients

Contains: tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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 potatoes, cut into chunks
• 350g pitted dates
• 100g blanched toasted almonds
• good handful coriander, roughly chopped

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat 3 tbsp of the olive oil in a large heavy casserole over medium heat. Add the onions and ginger and cook for about 10 minutes, stirring, until soft and golden. Transfer to a bowl.

2. Increase the heat to medium-high and add the remaining 3 tbsp olive oil. Brown the lamb chunks in batches for about 5 minutes per batch, until well browned on all sides.

3. Return the onion mixture to the pot with the cumin, paprika, ground coriander and cinnamon sticks. Stir for 1 minute until fragrant.

4. Add the passata and enough water to just cover the lamb. Bring to a simmer, cover, and cook on low for about 1 hour 30 minutes, stirring occasionally, until the lamb is very tender and reaches at least 145°F (63°C) in the thickest part.

5. Add the sweet potato chunks and pitted dates to the pot. Cover and simmer gently for about 30 minutes more, until the sweet potatoes are tender.

6. Meanwhile, roughly chop the toasted almonds and set them aside with the chopped coriander.

7. Remove the cinnamon sticks from the tagine and discard them. Check that the sauce is thick and the lamb is tender, simmering uncovered for a few minutes if it is too loose.

8. Serve the tagine hot, scattered with the chopped almonds and fresh coriander.