Lamb and Sweet Potato Tagine

Photography by Tara Fisher

I serve this with warm couscous mixed with some freshly chopped herbs and a scattering of pomegranate seeds for colour. Make the tagine the day before eating to let the flavours mingle.

Serves 4
1 tsp coriander seed⁠
1 tsp cumin seeds⁠
½ tsp paprika (hot)⁠
½ tsp cinnamon⁠
2 tbsp olive oil⁠
700g lamb neck fillet, cut into chunks⁠
2 onions, cut into wedges⁠
4 cloves garlic, crushed⁠
300ml lamb stock⁠
1 x 400g tin tomatoes⁠
1 pinch saffron threads, soaked in a tbsp water⁠
300g sweet potatoes, peeled and cut into chunks⁠
12 pitted ready to eat prunes⁠
2 tsp runny honey⁠

1. Crush the coriander and cumin seeds in a pestle and mortar.
2. Put into a bowl and add the paprika and cinnamon and half the oil.
3. Stir in the lamb, so that it is thoroughly coated.⁠
⁠4. Meanwhile fry the onions in a flameproof casserole or heavy based pan over a medium heat in the rest of the oil.
5. When the onions are just beginning to soften and brown, add the lamb, turn up the heat and brown all over.
6. Add the garlic and stir-fry for another 2 minutes, before adding the stock and tomatoes.
7. Season, cover and cook at a gentle simmer for an hour. Then add the potatoes, saffron, prunes and honey and cook for a further 45 minutes or until the lamb is tender.
8. Serve with herby couscous and green beans.⁠

This recipe can be found in The Foolproof Freezer Cookbook.

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