Lamb Tagine with Sweet Potato and dried Prunes

Lamb Tagine with Sweet Potato and dried Prunes

By Kira

Tagine, the name sounds interesting? It got its name because its cooked in a tagine dish, it has a shallow base and conical lid. The combination of spiciness, sweetness and dry fruits with the slow cooked lamb gives this dish a wonderful taste.

Yield: 3 portions

olive oil 2 tbsp
onion – sliced thin 1 medium size
garlic – minced 2 clove
fresh ginger – minced 1 tsp
lamb – diced into 5cm cube 500 g
ground cumin 1 tsp
ground coriander 1/2 tsp
paprika 1/2 tsp
cinnamon 1/2 stick
pureed tomatoes 200 g
stock 100 ml
sweet potato – skinned and cut into 4cm cubes 150 g
dried prunes 100 g
salt to season
fresh coriander to garnish
flaked almonds to garnish – optional


  • Heat 1 tbsp oil and brown the meat in batches. Place them aside.
  • Add 1 tbsp oil in casserole pan and add the onion and cooked until the soft.
  • Add the garlic and ginger and sauté for 2 minutes.
  • Place the browned meat in the casserole pan along with the sautéd onions.
  • Add cumin, coriander, paprika, cinnamon and mix well so they are coated well with meat and onion.
  • Mix the pureed tomatoes and stock and add it to the casserole pan.
  • Make sure the liquid covers the meat. Season with salt, cover and simmer for an hour.
  • Add the sweet potatoes and prunes and cook for 20 mins, until the sweet potato is softened.

To serve, garnish with fresh coriander and flaked almond.


One thought on “Lamb Tagine with Sweet Potato and dried Prunes

  1. Pingback: Lamb Tagine in Oven | akmagnolia

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s