• Lamb And Date Stew
    6 tbsp olive oil
    4 onions, thinly sliced
    2 tbsp finely chopped fresh root ginger
    2kg boneless lamb shoulder, cut into 5cm chunks
    4 tsp ground cumin
    2 tsp each paprika and ground coriander
    2 cinnamon sticks
    850ml passata
    700g sweet potatoes, cut into chunks
    350g pitted dates

    1. Heat the oil in a large, deep pan. Add the onions, then gently fry until softened, about 5 mins. Stir in the ginger, add the meat in batches, then fry on all sides until lightly coloured. Return all the meat to the pan, stir in the spices and cinnamon sticks, then cook for 1 min.
    2. Add the passata and 800ml water, then bring to the boil, stirring. Season well, then cover and simmer for 1½ hrs, until the lamb is tender.
    3. Add the sweet potatoes, stir well, cover again, then cook for 20 mins or until the potatoes are just tender. Stir in the dates and heat through for 5 mins. Taste and add more seasoning if necessary. To serve, spoon the tagine into a serving dish and scatter with the almonds and coriander.


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