Lamb-and-sweet-potato-tagine

Moroccan lamb and sweet potato stew

Lorraine Kelly says, 'My husband's Moroccan stew sums up spring!'

By , 23 April 2019

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Moroccan lamb and sweet potato stew
  • 1 Hour 25 Mins

  • Serves: 4

  • Price: £1.72 per serving

Nutritional Info
Each 418g serving contains
  • Energy

    1871KJ

    447KCAL

    22%
  • Fat

    17.6g

    med

    25%
  • Saturates

    4.2g

    low

    21%
  • Sugars

    28.0g

    high

    31%
  • Salt

    1.42g

    med

    24%
3
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 448kJ/107kcal.
Ingredients
  • 2tbsp olive oil
  • 350g pack Butcher's Selection Diced Lamb
  • 1 large onion, thinly sliced
  • 3 cloves garlic, chopped
  • 2tbsp Asda Moroccan Seasoning
  • 2 medium sweet potatoes, peeled and chopped
  • 2 x 400g tins chopped tomatoes
  • 1 cinnamon stick
  • 1 lamb stock cube, made up to 600ml
  • 50g dates, halved
  • 50g sultanas
  • 30g toasted flaked almonds
  • 2tbsp chopped coriander
Method
  • Heat 1tbsp of the oil in a large heavy-based pan on a high heat and brown the lamb in batches. Drain and set aside.

  • Add the rest of the oil and the onion to the pan and cook over a medium heat for 8-10 mins until soft and starting to brown. Add the garlic, and Moroccan seasoning and cook for 2 mins.

  • Return the lamb to the pan with the sweet potatoes, tomatoes, cinnamon and stock and stir well. Bring to a simmer, cover and cook on low for 1 hr 30 mins, stirring occasionally.

  • Remove the lid and increase the heat to medium. Stir in the dates and sultanas and cook for 30 mins.

  • Sprinkle over the flaked almonds and coriander, to serve.