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?
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!
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
Equipment
Ingredients
- 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
Instructions
- 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.
Fenella Scott
Tuesday 18th of October 2022
Not made this yet but could only get 1kg of lamb shoulder in supermkt. Do I have to double all the ingredients and double the length of time to cook?
Ash
Sunday 18th of September 2022
Hi, is the dried coriander ground coriander or dried coriander leaf? Thanks
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Monday 22nd of August 2022
[…] 3. Slow Cooker Lamb Tagine (Lamb Cooked With Earthenware Pot) […]
Carinjo
Sunday 31st of July 2022
I skipped the apricots because the OH not a fan of sweetness in food. Used runnerbeans from last year's harvest. Served on top of mashed potatoes. We both had seconds! The flavours of the spices work really well in this recipe.
Bec
Friday 12th of August 2022
Sounds lovely! Thank you for the review.
Georgie
Saturday 16th of July 2022
Made this for lunch today with a simple couscous salad. We had friends over and it was oddly lovely sitting outside on the patio with bowls of this and freshly made flatbreads. Used diced leg as it was all the butcher had by the time I got there yesterday afternoon. I did add a heaping spoon of rose harissa just because I had it and I love the fragrant heat it brings. Foolproof recipe, and perfect for entertaining as you aren't running about trying to cook as people arrive.
Bec
Friday 12th of August 2022
Thanks for the review. Great addition, I love the depth that harissa brings to a dish!