Aromatic lamb with dates

A warming one-pot with a Moroccan feel, perfect served with couscous

  • Prep:5 mins
    Cook:15 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 343
  • fat 14g
  • saturates 5g
  • carbs 30g
  • sugars 15g
  • fibre 3g
  • protein 28g
  • salt 0.35g


  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 500g diced boneless lean lamb, preferably from the leg
  • 300g sweet potatoes, cut into small chunks
  • 2 tsp ground coriander
  • 2 tsp ground cinnamon
  • 1 tbsp tomato purée
  • 50g pitted dates
  • 2 tbsp coriander, roughly chopped


Lamb leg doesn’t need to be cooked for as long as some other cuts, such as shoulder or neck, so be careful with timings.


  1. Heat the oil in a large pan, add the onion and lamb, then quickly fry until the lamb is lightly browned.

  2. Add the sweet potatoes and spices, then mix well. Pour in 425ml boiling water and the tomato purée, then bring to the boil.

  3. Cover and simmer for 15 mins until sweet potatoes and lamb are tender, adding the dates for the final 10 mins. Sprinkle with coriander and serve with couscous.

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