Lamb and sweet potato tagine
A deliciously warming, healthy winter dinner that's simple to make and freezes well too.
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Servings: 6
Calories: 298kcal
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
