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!
What is a tagine?
Tagines have been cooked for centuries and originate from North Africa. They’re named after the traditional earthenware dish in which they are cooked, where 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!
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 creating quite an impact when you serve it!
What cut of meat should I use for Slow Cooker Lamb Tagine?
I always choose lamb neck when slow cooking things like tagines and stews. Its 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 works well with a tagine, and is usually what I 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.
How to make Slow Cooker Lamb Tagine
Slow Cooker Lamb Tagine
Equipment
Ingredients
- 1 tbsp olive oil
- 500 g lamb
- 1 onion – roughly chopped
- 2 carrots – quartered lengthways and chopped
- 2 garlic cloves – crushed
- 400 g chickpeas – (1 tin)
- 200 g dried apricots
- 2 tsp cumin
- 1 tsp paprika
- 1 tsp coriander – dried
- 1 cinnamon stick
- 1 tbsp fresh ginger
- 400 g chopped tomatoes – (1 tin)
- 250 ml chicken stock
- fresh coriander – (optional)
- ½ tsp salt
- ½ tsp pepper
Instructions
- In a large pan, heat the oil over a medium heat and brown the lamb on all sides, then put aside. 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).
- Transfer to the slow cooker, and cook for 6-8 hours on medium.
- Serve with freshly chopped coriander on top.
I’m wanting to make this at the weekend for 10 people
If I doubled up on the ingredients would my slow cooker be big enough ?
It’s a Morphy Richards largest on the do
Also how much longer would I need to cook
Sorry for all the questions but I’m new to this
Thanks
Last time I cooked this recipe I used a 3.5L slow cooker (the small Morphy Richards one) and it fitted with enough leftover room. Assuming you have a 6L one, you should be fine doubling up! The cooking time should be about the same, but you can always check by testing a piece of meat – if it’s not cooked it’ll still be tough and chewy. Good luck!
do you have to chop the lamb neck up before browning ?
Yes, ideally! Although if it’s already in the slow cooker, don’t worry. Hope you enjoy it 🙂
Absolutely fantastic, for added bite added some juniper berries, makes for a cracking explosion of taste when you bite into a berry
Yum, that sounds like a nice addition – will have to try it!
Roughly how many Juniper berries would you add please?
Hi there
I do usually comment good or bad, but ive just prepared this lamb dish again and the smell is delicious.
Ive made this dish several times and each time it never lets me down, and now is a firm favourite in my home. My grandchildren also love it (thats a bonus to anyone).
I do the recipe as stated along with apricots n chick peas and serve with couscous and flat breads. A perfect meal.
Thank you for sharing this dish
Thank you for such lovely feedback, glad you (and the grandchildren!) enjoyed it! 🙂
Beautiful…..I used everything suggested and increased the ingredients for a huge pot to serve 8 with leftovers for the next day! I served the dish with rice and couscous to which I added some of the sauce plus chopped peppers and onions that I had already cooked down. Definitely will cook again when we have another crowd coming!
Thanks for the lovely comment 🙂
A great first successful slow cooker recipe. Only added 100ml of stock and left out the chickpeas. It was delicious!
Try with the chickpeas next time and let us know what you think!
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!
Never knew that Scottish butchers don’t use neck, it’s a great cut! Great to know it worked with the shoulder too. 🙂
Delicious !!
😛
Tried it tonight and found it delicious,wish I had made a bigger portion.
You could always make another!
Absolutely delicious!! Will definitely be making it again!
Pleased that you enjoyed it!
My first recipe used from the website, was perfect looking to try the next!
Make sure you let us know how the next one goes!
Have used this recipe on a number of occasions and it works every time and is also delicious
We thought so too, it’s a great entertaining recipe!