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Lamb and Sweet Potato Tagine

I love all kinds of cuisines! Period. I will try 99.9% of anything once. And I know I say this often, but God definitely knew I would grow up to being someone who thought about food 24/7 and blessed me with a husband who loves to eat and will try almost anything like me. About 2 years ago my friend Rebekah was helping her mom clean out some stuff for a garage sale (I think) and that is when I got my first Moroccan cookbook. I made a Chicken Tagine.

A tagine is traditionally a heavy clay pot with a flat and circular base with low sides and a top that is cone shaped. The heat gathers at the top and allows for the condensation that forms to be sent back to the base to cook the meat, etc. Tagines are used to typically slow cook stews of meats, vegetables, chicken and fish.

2YrAnniversary

But since I did not have a tagine at the time I received the cookbook, the first time I cooked it in a crockpot and the 2nd time I cooked it in a dutch oven. Both came out great. Luckily though I received my very first tagine as an anniversary present from John this past year. Not only was I super impressed that he got the gift on his own (ie no help from his mom or sisters) but that he remembered me wanting one. He also said it was for selfish reasons because he wanted to try some of the food I told I him about. This dish is not only simple and healthy, but the aroma that emanates from this dish will definitely pull you in.

Lamb and Sweet Potato Tagine

 

Lamb and Sweet Potato Tagine

Ingredients

  • 1 - 1 1/2 pounds lamb shoulder or leg, bone removed - cubed
  • 1 onion halved and thinly sliced
  • 1 sweet potato peeled and cut into 1" cubes
  • 2 teaspoon minced garlic
  • 2 teaspoon cinnamon
  • 1 teaspoon turmeric
  • Pinch of saffron

Instructions

  • Put lamb, onion, garlic, sweet potato, turmeric, cinnamon, and saffron in large mixing bowl. Mix together until fully incorporated.
  • Place everything in bottom of tagine or heavy duty pot.
  • Pour just enough water to cover everything (this amount varies depending on how big your cooking vessel is).
  • Bring to a boil and then reduce heat to medium low and simmer. Cover and cook for 1 1/2 hours (or until meat is tender and cooked through). Stir occasionally. If using a tagine watch carefully because the water can easily boil over the low edges.
  • Serve with wild rice or couscous.

Nutrition

Serving: 3g

 

Lamb and Sweet Potato Tagine2

May Foodie Pen Pal - Hall Nesting

Wednesday 7th of May 2014

[…] Soup that I am cooking up this weekend. I used the wild rice last the other night to go with our Lamb and Sweet Potato Tagine. I haven’t made the onion dip yet but can’t wait to try it out for one of our many […]

Root Vegetable Gratin - Hall Nesting

Monday 28th of April 2014

[…] Soy Glazed Salmon with Asparagus & Tomatoes Baked Quail with Garlic and Herbs and White Beans Lamb and Sweet Potato Tagine  Dessert: Strawberry Oatmeal […]

Blue Moon Pulled Pork - Hall Nesting

Tuesday 1st of April 2014

[…] recipe later this week!     Menu for the Week Tomato Tortellini Bisque with Crunchy Pea Salad Lamb and Sweet Potatoes Tagine Beer Cheese Soup with Mixed Green Salad with Roasted Beets, Caramelized Onions, and Goat Cheese […]

Oven Baked Sweet Potato Wedges - Hall Nesting

Friday 28th of March 2014

[…] back to these sweet potatoes. Ever since I used them to cook in my tagine I have become obsessed with this vegetable which is funny since I grew up and was never a fan. Add […]

Blue Moon Pulled Pork

Thursday 8th of August 2013

[…] recipe later this week!     Menu for the Week Tomato Tortellini Bisque with Crunchy Pea Salad Lamb and Sweet Potatoes Tagine Beer Cheese Soup with Mixed Green Salad with Roasted Beets, Caramelized Onions, and Goat Cheese […]

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