Slow Cooker Lamb Tagine

Rating:
(6 ratings)
Recipe by Print

Slow Cooker Lamb Tagine is a great Moroccan slow cooked lamb dish that is perfect for a horrible winter's day!

Serves 4
Difficulty Easy
Prep Time 30 minutes
Cooking Time about 6 hours on medium

Ingredients

  • Olive oil
  • 500g lamb neck or similar, diced
  • 1 onion, roughly chopped
  • 2 carrots, roughly chopped
  • 2 garlic cloves, crushed/chopped
  • 400g can of chickpeas (optional)
  • 200g dried apricots
  • 2 tsp ground cumin
  • 1 tsp paprika
  • 1 tsp dried coriander
  • 1 cinnamon stick
  • 1 tbsp finely chopped fresh root ginger
  • 250g sweet potatoes
  • 1 can chopped tomatoes
  • 200ml chicken stock
  • Fresh chopped coriander (optional)

Method

  1. In a large pan, heat the oil over a medium heat and brown the lamb on all sides, then transfer onto a plate. Add the onions, ginger and carrots, then fry for a few minutes until the carrots are starting to brown. Add the garlic and cook for another minute. Tip the lamb back in, then stir in all the spices and cinnamon stick, and add the chopped tomatoes, apricots and chickpeas (if using). Season well.
  2. Bring the pan to the boil whilst stirring, then reduce to a simmer for 10 minutes or so to thicken the sauce. (You don't have to do this bit, but it will be better if you do). Transfer to the slow cooker, and cook for 6-8 hours on medium.
  3. Approximately two hours before you want to eat, chuck in the sweet potatoes. If you're like me and leave it on whilst at work you can leave this bit out, or you can cheat by boiling them up in a pan and throwing them in last minute. Don't be tempted to leave them in all day or you'll have orange slodge in place of your potatoes!
  4. Scatter with chopped coriander to serve, if you have it.

Comments (11) Add yours

  • Picture?1488350410
    Linda Gatehouse says
    Delicious !!
    Posted about 6 months ago
  • No profile avatar
    Helen Burns says
    I made this for the first time today and it was delicious!!! I used shoulder of lamb which appeared to be cheaper than neck. Also, in Scotland, butchers tend not to use the neck. Didn't add chick peas this time!
    Posted about 6 months ago
  • Picture?1480098990
    Rebecca Jane Gaddafi says
    Oh and I only used 75 grams of apricots as I'm on slimming world still tasted fab and I'm also not keen on dinners too sweet.
    Posted about 9 months ago
  • Picture?1480098990
    Rebecca Jane Gaddafi says
    Just beautiful. I added a teaspoon of ground cinnamon and a couple of saffron strands too and to serve cous cous I added a bit of oil before cooked with half teaspoon of cinnamon and half a cap of rose water. Just perfect. And I used chickpeas.
    Posted about 9 months ago
  • Picture?1451836336
    Jolianne Jolicoeur says
    I used a 540ml can of each, chick peas and diced tomatoes. I used a lamb shoulder cut in pieces, wich is cheaper and delicious. Next time, I will double the meet. Very good recipe!
    Posted about 11 months ago
  • Picture?1458241018
    Jean Ashford says
    Tried it tonight and found it delicious,wish I had made a bigger portion.
    Posted about over 1 year ago
  • No profile avatar
    Maurice Barrett says
    You could indicate the best time to add the stock.
    Posted about over 1 year ago
  • Picture?1451836336
    Jolianne Jolicoeur says
    Wich size for the canned chopped tomatoes? I usually have 28 oz/796 ml in the house. Thanks
    Posted about over 1 year ago
  • No profile avatar
    Vic Leggatt says
    Absolutely delicious!! Will definitely be making it again!
    Posted about almost 2 years ago
  • No profile avatar
    Sue Cox says
    My first recipe used from the website, was perfect looking to try the next!
    Posted about almost 2 years ago
  • No profile avatar
    Grace Cheney says
    Have used this recipe on a number of occasions and it works every time and is also delicious
    Posted about about 2 years ago
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