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Lamb and sweet potato tangine

Lamb and sweet potato tangine

This is a wonderful gluten free / dairy free recipe that even your kids might love (one of mine does, the other I still have to work on).

Lamb and sweet potato tangine

Serves 5, prep time: 20-30 min, cook time: 2 hours

– 3 tbsp olive oil
– 1 onion, thinly sliced
– 1 tbsp finely grated fresh root ginger
– 1 kg lamb, cut into small chunks
– 2 tsp ground cumin
– 1 tsp paprika
– 1 tsp ground coriander
– 1 cinnamon stick
– 400 ml tomato passata
– 400 ml water
– 350 g sweet potatoes, cut into small chunks

Optional: Can be served it with rice. You can also add 300 g pitted dates; 100g blanced almonds & chopped coriander.

– Heat the oil in the pan, add onions and gently fry until softened, about 5 min.
– Add ginger and lamb and fry until lightly coloured.
– Stir in all spices and cook for 1 min.
– Add passata and water, bring to boil. Season with sea salt and simmer for 1 1/2 hours until the lamb is tender.
– Add sweet potatoes and cook for 20 minutes.
– Add optional ingredients just before serving.

Enjoy 🙂

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  • Reply
    TMS Back Pain
    January 13, 2013 at 2:34 am

    Really looks good. Will be trying this weekend.

  • Reply
    January 3, 2013 at 10:10 pm

    Recipe looks lovely, will try as needing some new low-carb recipes for the new year! Just discovered your old blog a few days ago from Alice’s ‘More Than Toast’ and really enjoyed reading through it, especially the running posts (as i’m starting a fairly tame couch-5k training plan and running diary on my blog!). Hope to read more great posts this year on your new blog.



  • Reply
    January 2, 2013 at 11:35 pm

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  • Reply
    image source
    January 2, 2013 at 4:54 pm

    This really answered my downside, thanks!

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