Lamb Tagine with Dates and Sweet Potatoes (Mauritanian Tagine)

  • Total time - 2 hours 30 minutes
  • Preparation - 20 minutes
  • Cooking/Braising - 2 hours 10 minutes
  • Servings: 4
  • Country: Mauritania
Rich lamb tagine with sauce, sweet potatoes, and dates, garnished with sesame seeds and fresh parsley.

In Mauritania, where dates and lamb form a dietary staple, the tagine is often sweet and spicy. The addition of sweet potatoes and dates creates a caramelized, deep flavour typical of Maghrebi cuisine in desert regions.

A clay tagine pot is ideal for braising, ensuring even and gentle cooking. If unavailable, use a Dutch oven with a heavy lid.

Ingredients

For the Tagine

  • 800 g lamb meat (shoulder or neck), cut into cubes
  • 3 tbsp olive oil
  • 1 medium piece onion, sliced
  • 2 pieces sweet potatoes, peeled and cut into large chunks
  • 0.5 cup dates, pitted and chopped
  • 400 ml beef or lamb broth
  • 2 tbsp tomato paste
  • to taste salt and black pepper

Spices and Herbs

  • 1.5 tsp cumin, ground
  • 1 tsp ginger, ground
  • 0.5 tsp turmeric, ground
  • 0.5 tsp cinnamon, ground
  • for garnish fresh parsley, chopped

Instructions

Step 1: Searing the Meat

Season the lamb with salt and pepper. Heat the oil in a large pot or tagine and sear the meat on all sides until golden brown. Remove the meat and set aside.

Step 2: Sauce Base

Add the onion to the same pot and cook for 5-7 minutes until soft.

Add all the ground spices (cumin, ginger, turmeric, cinnamon) and cook for 1 minute until fragrant.

Step 3: Braising the Meat

Return the lamb meat to the pot. Add the tomato paste and pour in the broth. Bring to a boil, then reduce the heat, cover, and braise for 90 minutes, or until the meat is almost tender.

Step 4: Adding Vegetables and Dates

Add the sliced sweet potatoes and dates. If the sauce is too thick, add a little more broth.

Cover and braise for another 30 minutes, or until the sweet potatoes are soft and the sauce is thick and caramelized. Taste and adjust salt/pepper as needed.

Step 5: Serving

Remove the lid and let the dish rest for 5 minutes. Garnish with fresh chopped parsley before serving. Traditionally served with couscous or fresh flatbread used to soak up the rich sauce.