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
- 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
- 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.