Lamb and Date Tagine with Steamed Sweet Potato and Chickpea Salad

Best prepared in Kleenmaid’s Combi Oven. Click here for more info

What you will need:

LAMB TAGINE INGREDIENTS

• Ikg Lamb shoulder diced
• 2 TBLS oil
• 2 finely diced brown onions
• 2 tsp cinnamon
• Pinch saffron
• 2 TBLS bitton Moroccan spice or 2tsp turmeric
• 1 ½ TBS paprika
• 3 cloves fresh garlic
• 1tsp ginger
• 1 tsp pepper
• 1 ½ Cup of chicken stock
• 100g dates
• Handful of almonds
• Handful of coriander

SWEET POTATO & CHICK PEA SALAD INGREDIENTS

• 1 large sweet potato peeled and cubed
• 1 can chick peas
• Fresh coriander chopped
• 1 tbls orange juice
• 1 TBLS olive oil

How to make it:

LAMB TAGINE METHOD

Heat the tagine on induction 8 and add the oil and fry the lamb until brown and add the onions, cinnamon, saffron  (Bitton Moroccan paste if you’re using or ginger, pepper, turmeric, paprika and garlic fry for a further 5 minutes.  Add the stock and when it starts to boil turn down to induction level 3 with the lid on, simmer and set timer for 40 minutes. Check to see if the tagine needs any more liquid and add the dates, put the lid back on  and simmer for another 40 minutes.

When the lamb is tender check for seasoning, add some honey of you like it to be a little sweeter, serve on the table in the tagine base. Top with the almonds and coriander and serve with the sweet potato and chick pea salad.

SWEET POTATO & CHICK PEA SALAD METHOD

Steam sweet potato in Combi Steam Oven for 30 minutes and add the rinsed tin of chick peas and cook for a further 10 minutes. Check the sweet potato is tender and take out. Whilst still warm dress with the orange juice, olive oil and coriander. Keep warm in the warming draw if necessary.