Friday, June 8, 2018

Lamb tagine with sweet potatoes recipe

Lamb tagine with sweet potatoes recipe - Hello guys Maxine Restaurant, On this article you read this time with the title Lamb tagine with sweet potatoes recipe, we have prepared this article well for you to read and take information in it. hopefully the contents of Post Article Algerian Recipes, Article Main Dishes, Article Moroccan Recipes, Article Tagines, which we write this you can understand. okay, happy reading.

Title : Lamb tagine with sweet potatoes recipe
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Lamb tagine with sweet potatoes recipe


The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Lamb tagine with dates & sweet potatoes recipe. Enjoy cooking tasty Arabic food and learn how to make Lamb tagine with dates & sweet potatoes. 

This is one of those wonderful dishes that improves with keeping

Easy
Serves 10
Preparation time 30 mins
Cook time 2 hrs

Ingredients
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

TO SERVE
100g blanched almonds , toasted
good handful coriander , roughly chopped

Method
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.

Try

To freeze
Cool at the end of step 2, then pack into a rigid container. Freeze for up to a month. Defrost in the fridge overnight, then gently reheat (add a little more water if necessary), bring to the boil and continue with step 3.

Nutrition Per Serving
646 kcalories, protein 42g, carbohydrate 49g, fat 32 g, saturated fat 13g, fibre 0g, sugar 33g, salt 0.82 g



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