Go Back
–+ servings
Slow cooker lamb tagine in a black bowl

Rich and Tender Easy Slow Cooker Lamb Tagine

A fragrant slow cooker lamb tagine with a rich and hearty tomato sauce, buttery chickpeas and meltingly tender lamb.
5 from 17 votes
Print Pin
Course: slow cooker
Cuisine: Moroccan inspired
Prep Time: 15 minutes
Cook Time: 3 hours
Servings: 8 Servings
Author: Deborah Rainford

Ingredients

  • 600 g (2 ⅖ cups) diced lamb *see notes, not lamb neck
  • 2 tablespoons (2 tablespoons) vegetable oil
  • 1 (1) brown onion, diced
  • 4 cloves (4 cloves) garlic, minced
  • 1- inch (1- inch) piece fresh ginger, grated
  • Spice blend-
  • ½ tablespoon (½ tablespoon) cumin
  • 1 tablespoon (1 tablespoon) ground coriander
  • ¼ teaspoon (¼ teaspoon) cinnamon
  • 1 teaspoon (1 teaspoon) paprika
  • 1 tablespoon tomato puree
  • 200 ml (6 ¾ floz) beef stock made with a stock cube
  • 1 x 400 g (2 ½ cups) tin chopped tomatoes
  • 1 (1) tin chickpeas, drained
  • 20 g (5/7 oz) dried apricots, chopped
  • 15 g (½ oz) dried dates, chopped
  • 1 tablespoon (1 tablespoon) honey
  • squeeze of lemon

For serving 

  • Greek yoghurt
  • flaked almonds, toasted
  • chopped coriander
  • pomegranate

Instructions

  • Brown the lamb in some vegetable or olive oil on all sides. Remove to a plate.
  • Add the chopped onion, garlic and ginger and sauté for about 2 minutes scraping up any brown bits. 
  • Place the lamb, onions, garlic and spices into the slow cooker and slow cooker and pour in the stock and chopped tomatoes. Cook on medium for 3 hours.
  • Once the lamb is tender add in the honey, chopped apricots and the drained tin of chickpeas and continue to cook for another 20-30 minutes.
  • Stir in the honey and lemon juice. Taste and adjust the seasoning.
  • Divide into bowls and top with the fresh coriander, chopped pistachios or almonds and some greek yoghurt. Add in some mint leaves if you like to.  

Notes

  • Gently defrost in the microwave in 30-45 second intervals
  • Just place the frozen lamb tagine directly in the slow cooker and extend the heating time by about 1 hour
  • Place the container under cold running water for about 20 minutes until it is ready to go into a saucepan to heat up.
  • Be sure to sear the lamb very well to get the most flavour possible.

Nutrition

Calories: 285kcal | Carbohydrates: 10g | Protein: 14g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 168mg | Potassium: 393mg | Fiber: 1g | Sugar: 7g | Vitamin A: 174IU | Vitamin C: 7mg | Calcium: 46mg | Iron: 2mg
Tried this recipe?Tag Me @savvybites or tag #savvybites!