Slow Cooker Lamb Tagine Recipes

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SLOW COOKER LAMB TAGINE



Slow cooker lamb tagine image

Cook something hearty and exotic for the family when it's cold outside, like our lamb tagine. If you can't get dried cherries, use apricots or prunes instead

Provided by Lulu Grimes

Categories     Dinner, Main course, Supper

Time 4h20m

Number Of Ingredients 13

900g lamb shoulder, neck or leg, cut into chunks
1 tbsp olive oil
1 onion, chopped
3 carrots, cut into chunks
2 tsp ras-el-hanout
1 tsp ground cumin
1 tbsp tomato purée
1 chicken or lamb stock cube or stock pot
1 sweet potato, cut into chunks
30g dried cherries
½ tsp honey
½ bunch coriander, chopped
couscous, to serve

Steps:

  • Fry the lamb in the oil in batches and tip it into the slow cooker. Fry the onion in the same pan for 5 mins or until it softens a little. Add the carrots and spices, stir everything together, add the tomato purée, stock and 250ml water and swirl everything around the pan. Tip into the slow cooker. Add the sweet potato, dried cherries, honey and another 500ml water.
  • Cook on low for 8 hrs or high for 4 hrs. Stir in the coriander and serve with couscous. Leave to cool before freezing.

Nutrition Facts : Calories 649 calories, Fat 45 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 10 grams sugar, Fiber 5 grams fiber, Protein 42 grams protein, Sodium 1.3 milligram of sodium

SLOW COOKER LAMB TAGINE



Slow Cooker Lamb Tagine image

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

Provided by Dave

Categories     Main Course

Number Of Ingredients 17

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

Steps:

  • 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.

Nutrition Facts : Calories 477 kcal, Carbohydrate 49 g, Protein 23 g, Fat 22 g, SaturatedFat 9 g, Cholesterol 62 mg, Sodium 443 mg, Fiber 10 g, Sugar 25 g, ServingSize 1 serving

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