How to make lamb tagine with sweet potatoes
Bring lamb tagine to life with ras-el-hanout and harissa paste and serve with a mixed salad or couscous rice
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This recipe is based on one of my favourite lamb tagine recipes. It uses ras-el-hanout spice mix and harissa paste, which are available in larger supermarkets. Both will last for ages in the store cupboard or fridge. Serve with a large mixed salad and small portions of couscous or rice. I often accompany mine with spoonfuls of natural yoghurt, too. Freeze any leftovers for another day.
Serves 6
Prep: 15 mins
High 3½-4½ hours, low 6-8 hours
800g lamb neck fillet
2 medium onions
4 garlic cloves
300g sweet potatoes
400g can of chickpeas
25g bunch of fresh coriander, plus extra to garnish
4 tsp ras-el-hanout spice mix
1 tsp cumin seeds
100ml hot lamb stock (made with 1 lamb stock cube)
2 x 400g can of chopped tomatoes
4 tsp harissa paste (from a jar)
2 tbsp runny honey
flaked sea salt
ground black pepper
Trim the lamb neck fillet of any hard fat or sinew that you can easily reach, and cut the meat into roughly 4cm chunks. Peel and thinly slice the onions and peel and crush the garlic. Peel and cut the sweet potato into roughly 3cm chunks.
Rinse the chickpeas in a sieve under cold running water, and drain. Finely chop the coriander, including the stalks.
Place the lamb, vegetables, chickpeas and all of the remaining ingredients in the slow cooker. Season with a good pinch of salt and plenty of pepper and mix until well combined.
Cover with the lid and cook on high 3½-4½ hours or low 6–8 hours, or until the lamb and vegetables are tender and the sauce is thick and aromatic. Scatter with fresh coriander just before serving.
Justine Pattison’s Slow Cooker Without the Calories, published by Orion Books in Trade Paperback and eBook, priced £14.99/£7.99
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