Potato, Lamb and Date Tagine-Style

Cooking Time 4-5 hours

Serves 4-6


  • 600g lamb shoulder
  • 2 onions, peeled and chopped into 8 wedges
  • 6 cloves garlic, minced
  • 20g ginger minced
  • 2 tbsp coriander ground
  • 1 ½ tbsp sweet paprika
  • 1 tbsp cumin ground
  • 1 cinnamon quill
  • 3 tbsp olive oil
  • 1kg gourmet baby potatoes
  • 6 fresh dates
  • 1 can cherry tomatoes with liquid
  • 500ml water
  • 1 cup canned chickpeas, rinsed and drained

Yellow Potatoes

Red Potatoes


  1. Heat a large fry pan and drizzle with olive oil. 
  2. Add the lamb shoulder and seal well on each side, turning when the meat is caramelized, then
  3. place the lamb in your slow cooker.
  4. Add more oil to the same pan along with onion, garlic, ginger and spices. Cook over medium heat, tossing for a few minutes, until the onions have browned a little and the spices are fragrant.
  5. Add the cherry tomatoes and 500ml of water to the pan and bring to a simmer.
  6. Meanwhile add the potatoes and dates to the slow cooker then pour your onions and hot liquid into the slow cooker.
  7. Bury as many potatoes under the liquid as possible.
  8. Pop the slow cooker on high and cook for 4-5 hours or until the lamb is falling apart and the potatoes are tender.
  9. Stir through the chickpeas, season liberally and serve with greens of your choice.

TIP: Enjoy with…. grilled broccolini or your favourite greens

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