Ingredients for 4 servings
- 500 g (17.75 oz) lamb leg
- 1 tbsp olive oil
- 1 onion, finely chopped
- 300 g (10.5 oz) sweet potatoes
- 2 tbsp fresh cilantro, roughly chopped
- 50 g (1.75 oz) pitted dates
- 1 tbsp tomato paste
- cinnamon
Recipe: Lamb Tajine with Sweet Potatoes
Prep
10 min
Cook
25 min
Total
35 min
Servings
4 serv.
Lamb tajine with sweet potatoes takes 45 minutes over low heat. The 500 g lamb shoulder browns first, then cooks with chunky sweet potato pieces to keep them intact. Dates go in at the end for a hint of sweetness. Top with fresh coriander, serve with couscous. That's it.
Step-by-step directions
1 In a tajine (or pot), brown the onion and lamb pieces until the meat is lightly colored.
2 Peel the sweet potatoes and cut them roughly to prevent them from turning into a puree.
Add them to the tajine with the spices. Mix well. Add approximately 40 cl (1.7 cups) of water + the tomato paste.
Bring to a boil.
3 Cover. Let simmer for approximately 15 minutes, until the sweet potatoes and meat are tender.
4 Add the dates. Let simmer on medium heat for 10 minutes. Sprinkle with cilantro.
Serve with couscous semolina.
Chef Patrick's Comment
Beautiful recipe, don't forget to salt and pepper, because otherwise, with the dates, sweet potatoes and cinnamon, the whole thing would be a bit too sweet.
Frequently asked questions
Can I replace the dates with something else?
Absolutely. Dried apricots work great, or raisins if you prefer. They soften the same way in 10 minutes. Just skip anything too acidic, it'll throw off the sauce.
Why cut the sweet potatoes into large chunks?
Because they'll cook for 15 minutes in humid heat. Cut them thin and they turn to mush. Large chunks keep their shape and stay tender without falling apart.
How long can I keep the tajine in the fridge?
Three days, no problem. You can also freeze it, tajine holds up well. Reheat gently with a splash of water if the sauce thickened. Allow 20 minutes to thaw and warm through.
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