Rich and Tender Easy Slow Cooker Lamb Tagine

Rich and Tender Easy Slow Cooker Lamb Tagine

This slow cooker lamb tagine is a fragrant and flavorful dish perfect for a cozy dinner. The tender lamb is cooked with a blend of aromatic spices, dried fruits, and chickpeas, making it a hearty and satisfying meal.

4.95 from 19 votes

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Prep Time: 15

Cook Time: 3 30

Total Time: 3 45

Servings: Servings

Author: Deborah Rainford

Ingredients

600 g (1 ⅓ lb) diced lamb
2 tablespoons vegetable oil
1 brown onion, diced
4 cloves garlic, minced
1- inch piece fresh ginger, grated

Spice Blend:

½ tablespoon cumin
1 tablespoon ground coriander
¼ teaspoon cinnamon
1 teaspoon paprika
1 tablespoon tomato puree
200 ml (1 cup) beef stock, made with a stock cube
400 g (14 oz) tin chopped tomatoes
400 g (14 oz) tin chickpeas, drained
20 g (2 tablespoon) dried apricots, chopped
15 g (1 tablespoon) dried dates, chopped
1 tablespoon honey
Squeeze of lemon

For Serving:

Greek yoghurt
Flaked almonds, toasted
Chopped coriander
Pomegranate

Instructions

Brown the Lamb: Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the diced lamb and cook until browned on all sides. Transfer the lamb to a plate and set aside.
Sauté Vegetables: In the same skillet, add the remaining 1 tablespoon of oil. Add the diced onion, minced garlic, and grated ginger. Sauté for about 2 minutes, scraping up any brown bits from the bottom of the skillet.
Combine Ingredients in Slow Cooker: Transfer the lamb, sautéed onion, garlic, and ginger to the slow cooker. Add the cumin, ground coriander, cinnamon, paprika, tomato puree, beef stock, and chopped tomatoes. Stir to combine.
Slow Cook: Cover and cook on medium for 3 hours, or until the lamb is tender.
Add Fruits and Chickpeas: Once the lamb is tender, add the chopped apricots, chopped dates, and drained chickpeas. Continue to cook for another 20-30 minutes.
Finish and Season: Stir in the honey and a squeeze of lemon juice. Taste and adjust the seasoning as needed.
Serve: Divide the tagine into bowls. Top with Greek yoghurt, toasted flaked almonds, chopped coriander, and pomegranate seeds. Optionally, add some mint leaves.

Notes

Defrosting: To defrost, gently heat in the microwave in 30-45 second intervals or place the container under cold running water for about 20 minutes before reheating in a saucepan.
Cooking from Frozen: If cooking from frozen, place the frozen lamb tagine directly into the slow cooker and extend the heating time by about 1 hour.
Flavour Tips: Be sure to sear the lamb very well to enhance the flavour of the dish.

Nutrition

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