Moroccan Lamb and sweet potato tagine 

A deliciously warming, healthy winter dinner, Moroccan lamb and sweet potato tagine is simple to make and freezes well too.

This winter weather has got me seriously craving warming, comfort food. 

Stir-fries, my standby, healthy meals just don’t cut it in this weather. 

I dug out my copy of Michelle Bridges’ ‘Crunch time cookbook’ on the hunt for something to fix my cravings without contributing to the winter bulge. 

This lamb tagine hit the spot. 

It’s fragrant and flavourful and will fill your kitchen with the most amazing aroma as it simmers on the stove. 

It would make a wonderful addition to your slow cooker recipes too as long as you cook the onions and the seasoning off in a frying pan first.

Ingredients

• Lamb shoulder - trimmed and cut into cubes or large chunks 
• Olive oil
• Onion - chopped
• Cloves garlic - crushed
• Ginger - grated
• Moroccan spices seasoning - recipe below
• Can diced tomatoes - or you can use tomato passata (aka tomato purée) 
• Sweet potatoes - peeled and cut into 2cm slices
• Frozen peas - or use green beans
• Lemon juice - we like to peel the lemon zest and dehydrate it for tea 
• Fresh coriander - leaves only to serve (I left this out)

Moroccan spice seasoning ingredients

• ½ teaspoon ground cumin
• ½ teaspoon ground ginger
• ¼ teaspoon ground coriander
• ¼ teaspoon ground cinnamon
• ¼ teaspoon ground allspice
• ¼ teaspoon salt
• ⅛ teaspoon ground black pepper
• ⅛ teaspoon ground cloves

1. Add all ingredients to a small bowl and mix until well combined.
2. Store any leftover in an airtight container at room temperature.

Can I use chicken

Yes you can absolutely use chicken in place of lamb to make a chicken tagine.

Ingredients

Start the recipe by browning the lamb pieces in two batches in a casserole pot (or dutch oven) over medium heat in a little oil. 

Any deep pan can be used.

Remove the sealed meat to a bowl and cover it to keep warm.

Add a little more oil to the pan then cook the onions for a few minutes until they soften.

Add the spices, garlic and ginger to the pan and cook until you can smell their amazing aroma.

Return the lamb to the dish and toss it around until it’s coated in the gorgeous spices.

Add the tinned tomato and ⅔ of a cup of water and stir it through. 

Bring the pot to the boil then cover and reduce to a simmer for one hour.

After an hour, add the sweet potato and put the lid back on and simmer for another 30 minutes.

Add the peas and cook until they're heated.

Stir the lemon juice through just before serving. 

Serving

Michelle Bridges’ version doesn’t serve the tagine with anything but I served it with some couscous. 

A little bit of preserved lemon would be a delicious addition too.Enjoy!

Recipe

Lamb and sweet potato tagine

A deliciously warming, healthy winter dinner that's simple to make and freezes well too.

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Course: Dinner

Cuisine: Mediterranean

Cook Time: 1 hour hour 40 minutes minutes

Servings: 6

Calories: 298kcal

Author: Claire Cameron

1x2x3x

Ingredients

• ▢ 650 g 1.5 lb lamb shoulder, trimmed and cut into cubes (I only used 600g)
• ▢ 2 teaspoon olive oil
• ▢ 1 onion chopped
• ▢ 3 garlic cloves crushed
• ▢ 1 tablespoon freshly grated ginger
• ▢ 1 ½ tbs Moroccan seasoning recipe below
• ▢ 400 g 14oz can diced tomatoes
• ▢ 850 g 2lb sweet potato, peeled and cut into 2cm slices (I used 600g and carrot for the rest)
• ▢ 1 ½ cups frozen peas
• ▢ 1 lemon juice only
• ▢ 1 bunch of coriander leaves only to serve (I left this out)

Instructions

• Spray a casserole dish with a little olive oil and brown the lamb in two batches. Remove it to a bowl and cover it to keep warm.
• Heat the rest of the oil and cook the onions for a few minutes until they are soft. Add the garlic, ginger and spice mix and cook until fragrant (about 30 seconds).
• Return the meat to the pan and toss it around until it's well coated in the spices.
• Add the tinned tomato and ⅔ cup of water and stir it through.
• Bring the pot to the boil, cover and reduce to a simmer for 1 hour.
• Add the sweet potato (and carrot if using) to the pan, replace the lid and simmer for another 30 minutes.
• Add the peas and cook until they are hot.
• Stir the lemon juice in just before serving.
• Freeze any leftover portions.

Nutrition

Calories: 298kcal | Carbohydrates: 44g | Protein: 20g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 44mg | Sodium: 217mg | Potassium: 1031mg | Fiber: 9g | Sugar: 12g | Vitamin A: 20530IU | Vitamin C: 36mg | Calcium: 111mg | Iron: 4mg

Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations