Ingredients
- 650 gr diced lean lamb shoulder
- 3 tablespoon oil
- 2 medium red onions chopped
- 2 teaspoon paprika
- 1/4 ground turmeric
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground cloves
- 1 teaspoon salt
- 1/2 teaspoon ground ginger
- 3/4 teaspoon ground coriander
- 400 gr diced tomatoes
- 400 gr sweet potato, peeled,coarsely chopped
Servings:
Instructions
- Combine lamb, onion, garlic, spices and oil in a bowl. Cover and refrigerate for a couple of hours or overnight.
- Heat a non-stick frying pan, add lamb in batches and fry until lightly browned all over. As meat is cooked, place in a tagine or casserole dish.
- Add tomatoes and 1 cup cold water. Bring to the boil, then reduce heat to low and simmer, covered, for 1 hour.
- Add sweet potato. Cook, uncovered, for 20–25 minutes, or until lamb is tender and sauce has thickened slightly. Season well with pepper and stir in half of the coriander.
- Garnish with mint. Serve tagine with couscous.
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