Sweet Lamb & Butternut Tagine

The dates in this recipe give a wonderful natural sweetness but you do need to get good quality plump ones rather than those dried up bits of cardboard that aren't too good for anything. You can also use chunks of lamb - follow the instructions as usual but once everything is in the pot bring the tagine to the boil and then place in the oven for 3 hours at 150Oc or until the meat is tender and almost failing apart.

BLW weaning tip: mix 2 tbsp cooked tagine with 2 tbsp couscous and mould into mini cakes

Makes enough for 2-3 adults and 2-4 small children


250g mince lamb

250g butternut squash (prepped weight), peeled and cut into 1-cm dice

2 tsp tomato puree

1 1/2 tsp cinnamon

35g soft dates, stoned and roughly chopped

2 garlic clove, peeled but left whole

500ml passata

300ml boiling water


In a medium saucepan heat the olive oil and brown the lamb until golden (about 5 minutes). Add the butternut, tomato puree, cinnamon, dates and garlic and cook for a couple of minutes over a high heat before adding the passata and water. Bring to the boil and then reduce to a simmer. Cover with a lid and cook for 30 minutes, stirring occasionally to prevent it from catching. Remove the lid and cook for a further 30 minutes until the butternut is tender and the sauce is glossy and thick. Serve with couscous, toasted pitta and some Greek yoghurt.

early weaning puree? blitz down until smooth

just adults? add 1/2 tsp salt