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Slow Cooker Lamb Tagine

If you want to come home to the most amazing aroma from your kitchen, this is the recipe to cook! Slow cooker Lamb Tagine is packed full of fruit, vegetables and spices which all fuse together to create a dish which looks as good as it smells!

Slow Cooker Lamb Tagine from above

What is a tagine?

The word “tagine” actually has two meanings.

Firstly, it refers to the traditional North African earthenware dish. It consists of two pieces – a shallow and wide bowl, and a funnelled top. They’re typically made of clay or ceramic, both glazed and unglazed.

Secondly, tagine refers to the slow cooked dish you see here. It’s not always cooked with lamb – sometimes even poultry or fish, but will usually contain fruit and vegetables.

The ingredients are slowly simmered over a consistent temperature in a little liquid. The tall lid on the dish acts as a means to trap the steam and keep the stew moist. Very similar to cooking in a slow cooker!

Slow Cooker Lamb Tagine and rice

There are a large selection of ingredients which can be included, the most popular being sweet and sour combinations which are an amazing blend of fruit, meat and spice (cinnamon and cumin are the signature).

This slow cooker Lamb Tagine recipe is a brilliant example and as well as tasting delicious, is full of colour.

It creates quite an impact when you serve it!

What cut of meat should I use for Slow Cooker Lamb Tagine?

It’s best to use lamb neck when slow cooking things like tagines and stews. It’s really flavourful, and contains plenty of fat to break down and keep the meat moist.

As an alternative, look for offcuts which have a bit of marbling through them, or even lamb shoulder. Bear in mind that shoulder requires a little extra cooking time to ensure you get tender juicy meat!

What can I serve with a tagine?

Rice or cous cous work well served with a tagine, and is usually what we choose. You could also opt for bread and traditional north African side salads if you’re feeling a bit more adventurous!

Can I freeze leftover Lamb Tagine?

Yes, absolutely – freeze once cooled, then it’ll keep in the freezer for three months. To reheat, defrost overnight in the fridge and then heat until piping hot all the way through.

Alternatively you can keep leftovers in the fridge for up to three days.

How to make Slow Cooker Lamb Tagine

Slow Cooker Lamb Tagine

Slow Cooker Lamb Tagine is a great Moroccan slow cooked lamb dish that is perfect for a cold winter's day!
4.94 from 29 votes
Prep Time 30 mins
Cook Time 6 hrs
Course Main Course
Cuisine Moroccan
Servings 6
Calories 477 kcal


  • 500 g lamb neck
  • 1 tbsp olive oil
  • 1 onion roughly chopped
  • 2 carrots quartered lengthways and chopped
  • 2 tsp cumin
  • 1 tsp paprika
  • 1 tsp dried coriander
  • ½ tsp salt
  • ½ tsp pepper
  • 400 g chopped tomatoes 1 tin
  • 250 ml chicken stock
  • 200 g dried apricots
  • 1 tbsp fresh ginger
  • 2 garlic cloves crushed
  • 400 g chickpeas 1 tin
  • 1 cinnamon stick
  • fresh coriander


  • Chop the lamb into 3cm (1¼ inch) chunks, removing any excess fat.
  • Heat the oil in a large pan over a medium heat, then brown the lamb on all sides and transfer to the slow cooker. In the same pan, add the onions and carrots and fry for a few minutes until the carrots are starting to brown, then transfer to the slow cooker.
  • Add all of the dried spices, salt, pepper, chopped tomatoes, stock, apricots, fresh ginger, garlic, chickpeas and cinnamon stick to the slow cooker, then stir well.
  • Cook for 4 hours on high, or 6 hours on low.
  • Sprinkle with freshly chopped coriander to serve.



Calories: 477kcalCarbohydrates: 49gProtein: 23gFat: 22gSaturated Fat: 9gCholesterol: 62mgSodium: 443mgPotassium: 1048mgFiber: 10gSugar: 25gVitamin A: 4891IUVitamin C: 11mgCalcium: 110mgIron: 6mg
Tried this recipe?Let us know how it was!

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Recipe Rating


Monday 10th of May 2021

I'm planning to make this but I'm not the biggest fan of apricots...would prunes work instead? Thanks


Monday 10th of May 2021

Hi, yes prunes will be a lovely alternative. Hope you enjoy!

Kate Culshaw

Tuesday 13th of April 2021

Could I replace apricots with preserved lemons?

Daniel Neill

Saturday 13th of March 2021

I have to admit i was missing apricots so i took a punt on switching in dates, i may also have bunged in a couple of dried red chillies either way it worked brilliant. Worked perfectly with cous cous with diced red pepper, courgette, tomato(deseeded) sweetcorn and roasted celeriac. Went down a storm


Thursday 18th of March 2021

Great to hear that you enjoyed it! Thanks for the review.


Sunday 7th of March 2021

I've made this loads of times now and it's one of my favourites. So easy to make and the smell and taste are amazing.I've got it in my slow cooker as I write this review.I'm not a big fan of chickpeas but they taste so good in this dish.It's a winner with everyone in my house. It's a 10 out of 10 from my lot :)


Wednesday 28th of April 2021

Thanks for the review, and great to hear that everyone liked it.


Wednesday 24th of February 2021

How would this freeze/reheat?