This recipe for Lamb Tagine with Sweet Potatoes and Cranberries is a delicious and aromatic North African-inspired stew, perfect for a cozy weeknight dinner or a special occasion. It's one of my personal favorites, and I hope it becomes one of yours too! I remember making this for my friend's birthday. It was a total hit!
The combination of tender lamb, sweet sweet potatoes, tart cranberries, and warming spices creates a symphony of flavors that's both comforting and exciting. The best part? It's surprisingly easy to make—even for beginner cooks! I totally messed up the first time I made this - so dont be too hard on yourself if it doesn't turn out perfectly the first time around!
Required Equipments
- Large Dutch oven or tagine
- Cutting board
- Chef's knife
- Wooden spoon
- Measuring cups and spoons
Lamb Tagine with Sweet Potatoes and Cranberries: Frequently Asked Questions
Lamb Tagine with Sweet Potatoes and Cranberries
This flavorful lamb tagine is a heartwarming blend of tender lamb, sweet potatoes, tart cranberries, and aromatic spices. It's a wonderfully easy recipe for a sophisticated and delicious meal.
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 15 minutes
Cook Time: 90 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First things first: Preheat your oven to 325°F (160°C). This ensures that everything cooks evenly. Trust me on this one; I learned the hard way!
- Next up, prepare the lamb: Pat the lamb cubes dry with paper towels. Season them generously with salt, pepper, and a pinch of cinnamon. Don't be shy with the spices!
- Now, the aromatics: Heat 2 tablespoons of olive oil in your Dutch oven or tagine over medium heat. Add the onions and cook until softened, about 5 minutes. Then, stir in the garlic and ginger and cook for another minute until fragrant. Get that kitchen smelling amazing!
- In goes the lamb: Add the seasoned lamb cubes to the pot and brown them on all sides. This step adds so much depth of flavor! Once browned, remove the lamb from the pot and set it aside.
- Spice it up: Add the remaining 1 tablespoon of olive oil to the pot and stir in the ras el hanout, cumin, turmeric, and paprika. Cook for 1 minute until fragrant, stirring constantly so the spices don't burn. Watch this step carefully!
- Back to the lamb: Return the browned lamb to the pot. Add the sweet potatoes, cranberries, and broth. Bring everything to a simmer.
- Simmer time: Cover the pot and transfer it to the preheated oven. Let it simmer for at least 1.5 hours, or until the lamb is incredibly tender. The longer it simmers, the better the flavors become. Seriously.
- Check for doneness: After 1.5 hours, check the lamb for tenderness. If it's still a little tough, cover and return it to the oven for another 30 minutes. We want that melt-in-your-mouth goodness!
- Finishing touch: Once the lamb is perfectly tender, stir in the chopped cilantro or parsley. Give it a taste and adjust seasonings as needed. A squeeze of fresh lemon juice can really brighten the whole dish!
- Serve and enjoy!: Serve the tagine hot, garnished with fresh cilantro or parsley and a sprinkle of toasted almonds, if you like. Serve with couscous or crusty bread for dipping — it's divine!
📝 Notes
- Feel free to add other vegetables like carrots or zucchini.
- If you don't have ras el hanout, you can make a substitute with equal parts cumin, coriander, turmeric, ginger, and cinnamon.
- Dont forget the salt and pepper, it makes a big difference to the flavor!
🍎 Nutrition
Calories: 450kcal
Protein: 35g
Fat: 25g
Carbohydrates: 30g
Fiber: 5g
Calcium: 50mg
