This is one of those wonderful dishes that improves with keeping
Prep:30 mins
Serves 10
6 tbsp olive oil4 onions, thinly sliced2 tbsp finely chopped fresh root ginger2kg boneless lamb shoulder, cut into 5cm chunks4 tsp ground cumin2 tsp each paprika and ground coriander2 cinnamon sticks850ml passata700g sweet potato, cut into chunks350g pitted date
STEP 1Heat 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.STEP 2Add 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.STEP 3Add 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.
