This slow cooker lamb tagine recipe will help you make an easy one-pot meal that can be served on its own or over couscous, rice or pasta.
Lamb tagine is a Moroccan dish that is traditionally cooked in an earthenware pot with a conical lid called a tajine. The lamb and vegetables are gently simmered until the meat falls off the bone, creating this aromatic stew of flavors.
How To Make Lamb Tagine In A Slow Cooker
You can use any type of cut of lamb (shoulder, leg or shank) for this recipe but I recommend using boneless shoulder because it’s cheaper and has more flavour.
Like my other slow cooker recipes, there are not many steps involved in preparing this meal, once the ingredients below have been prepared, everything gets added to the slow cooker and mixed together.
What You Need
For exact measurements please scroll down to the recipe card at the bottom of the post.
- Slow cooker (I used a 6.5L but you can use any size)
- Lamb, diced: shoulder or leg both work; shoulder gives a richer result
- Onion, garlic, ginger, cinnamon: add sweetness to balance the spices (raisins or dates work too)
- Harissa chilli paste (available at most supermarkets)
- Dried apricots
- Runny honey
- Chickpeas (I use tinned)
- Chopped tomatoes
- Lamb or chicken stock
Easy Variations & Swaps
This slow cooker lamb tagine is very flexible, so it’s easy to adapt using what you already have. For a bit of extra heat, add chilli flakes or a spoonful of harissa along with the spices. You can also bulk it out with vegetables such as diced sweet potato or carrots, which work especially well in the slow cooker. If you don’t have chickpeas, butter beans make a great alternative. For a thicker sauce, simply remove the lid for the final 30 minutes of cooking to allow the sauce to reduce slightly.
Add Everything To The Slow Cooker
Once you have prepared the ingredients add everything to the slow cooker and stir together. Put the lid on and cook for around 8 to 10 hours on low.
The lamb should be soft and tender by this stage. You can eat it before this time but the longer you leave it, the softer it will be.
What To Serve With Slow Cooked Lamb Tagine
Lamb tagine goes well with rice or couscous.
How Long Does Lamb Tagine Last?
If you have any leftovers, lamb tagine can last in the fridge in an airtight container for up to 3 days, or in the freezer for up to 3 months.
More Slow Cooker Lamb Recipes
I hope you enjoy this lamb tagine recipe, if you are looking for more lamb recipes for the slow cooker, check out these for inspiration:
Slow Cooker Lamb Tagine
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Ingredients
- 600 g lamb diced
- 1 onion sliced
- 3 cloves garlic crushed
- 1 tbsp fresh root ginger grated/1tsp ground ginger
- 1 tsp ground cinnamon
- 1 tbsp Harissa paste
- 200 g dried apricots
- 1 tbsp runny honey
- 400 g tin chickpeas drained and rinsed
- 400 g tin chopped tomatoes
- 250 ml chicken stock or lamb if you have it
- Seasoning according to taste
Instructions
- Add everything to the slow cooker and stir together.
- Cook on low for 8-10 hours, or high for 4, until lamb is tender.
- Prepare the vegetables and trim the lamb, cutting it into bite-sized pieces. This should take around 10 minutes.
- (Optional) Heat a little oil in a frying pan and brown the lamb in batches for 5–8 minutes, just until lightly coloured. This step adds extra depth of flavour but can be skipped if you’re short on time.
- Transfer the lamb to the slow cooker. Add the spices and stir well to coat the meat evenly.
- Pour in the stock and chopped tomatoes, stirring gently to combine everything.
- Add the chickpeas and dried fruit, giving everything a final stir.
- Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the lamb is tender.
- Taste and adjust the seasoning if needed. Serve hot.
Nutrition
Nutrition information is automatically calculated, so should only be used as an estimate.