Slow Cooker Lamb Tagine
Lamb Tagine is perfect for the slow cooker. The long cooking time ensures the lamb is soft and tender and fully infused with the Moroccan spices.
Servings: 4
Calories: 741kcal
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
Calories: 741kcal | Carbohydrates: 62g | Protein: 37g | Fat: 39g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Cholesterol: 111mg | Sodium: 464mg | Potassium: 1185mg | Fiber: 9g | Sugar: 33g | Vitamin A: 1821IU | Vitamin C: 4mg | Calcium: 104mg | Iron: 5mg
