Slow Cooker Recipes - How to make a simple moroccan Lamb Tagine in the Slow Cooker
Why try this recipe?
Like lots of you I live a super busy life, but still like to eat good healthy meals. Sometimes I just don't have the time to spend ages cooking after a long day at work so my wonderful slow cooker is a total God send. If you don't have a slow cooker yet, you real should get one, they making cooking so much easier when you lead a hectic life.
I really enjoy lamb but it can often take a long time to cook to make it nice and tender but this recipe is a great simple way to get perfect lamb every time. Plus you can use cheaper cuts of lamb, such as neck, back and shoulder, as the long cooking time is guaranteed to make them tender.
A Tagine (in the case of this recipe) is a moroccan slow cooked stew type dish, where meat is braised in a rich, sweetly spiced aromatic sauce with a selection of vegetables. Although traditionally cooked in an actual Tagine Pot a slow cooker is a perfect modern alternative.
rate this recipe
- 600g lamb, cubed
- 8/2 shallots or onions, diced
- 1 red pepper, deseeded and diced
- 2 large Leeks, sliced
- 2 cloves/1tsp lazy Garlic
- 1 inch/1tsp lazy Ginger, finely chopped
- 650ml Stock (Lamb, Chicken or Veg)
- 1tbsp clear honey
- 3tbsp lemon juice
- 1 cinnamon stick
- Heat a little oil in a saucepan and add the garlic, ginger, onions and peppers, cook for about 5 minutes until the onions start to brown. Stir occasionally to stop anything catching.
- Add the lamb to the pan and stir well to combine the whole mixture. Then add the stock. There is no need to brown the meat as it will cook whilst in the slow cooker
- Next add the honey, lemon juice and cinnamon stick and give a good stir to combine. Allow the mixture to come to the boil. Season with salt and pepper at this point if you wish.
- Once it has started to boil take off the heat and pour the whole mixture into the slow cooker. Top with the leeks and stir in. Cover and cook on low for 8 - 10 or high for 4-5 hours
- When your ready to serve remove the cinnamon stick and serve immediately over couscous, rice or as I did mixed roasted vegetables, and enjoy!
- You can also add apricots to make the dish a little sweeter (but sadly I am allergic)
- Try adding a sprinkle of saffron when you add the honey and cinnamon to give it a more authentic moroccan taste.
- Serve garnished with toasted flaked almonds for a bit of crunch.
- Leeks aren't usually used in Tagine's I only added them as I always have them in the house, so you could serve without them.
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