Lamb tagine is a North African inspired dish that is packed full of flavour. The recipe includes the use of fruit and spices, which creates a dish that tastes as good as the aroma it produces whilst slow cooking!
We’ve tried and tested hundreds of slow cooker recipes and this lamb tagine still remains one of one of our absolute favourites.
All the work for this recipe is done upfront in the pan. You’ll need to sauté the onion and ginger, and sear the lamb before transferring to the slow cooker. This way you’ll lock in the flavours and add some lovely colour to the meat.
To finish, you can optionally top with toasted flaked almonds, coriander and/or parsley. We served this with a helping of minted couscous with finely diced red onion.
Slow Cooker Moroccan Lamb Tagine
- Slow Cooker
- Frying Pan
- 500 g Lamb neck fillet bite-sized chunks
- 1/2 Onion white (diced)
- 2 Garlic cloves minced
- 5 g Ginger minced
- 1 tsp Paprika
- 1 tsp Cumin
- 1 tsp Turmeric
- 0.5 tsp Ground cinnamon
- 250 ml Lamb stock
- 40 g Dried apricots
- 400 g Tin chopped tomatoes chopped
- 400 g Tinned chickpeas
- 1 tbsp Tomato puree
- 1 tbsp Honey
- Put aside the lamb, onion, ginger and garlic. Place all other ingredients in the slow cooker.
- In the pan with a little oil, lightly fry the onion, minced garlic and ginger for 2 minutes. Add the lamb and fry for a further 3-5 minutes, browning off all sides.
- Add everything into the slow cooker, give a good stir.
- Cook on low for 8 hours.