I love lamb. It’s a beautiful meat. And slow-cooked lamb that just falls apart is undeniably moreish. But it’s hard to find a really good, really simple lamb recipe that’s easy enough for a weeknight dish, so I’m sharing my outrageously tasty take on a slow cooker lamb tagine recipe.
You can just prep it the night before, then drop the spiced meat and the rest of the ingredients into the slow cooker the next morning. If you don’t have a slow cooker, you can make this dish in the oven, too. Just pop it into a covered ovenproof dish and cook slowly for 2 to 3 hours. Anyway, here goes: My crazy easy lamb tagine recipe that smells and tastes divine.
The spices are beautiful. While everyone has their own preferences, this is the recipe I’ve settled on after much experimentation. But you can play around a little – you can add a touch of saffron or cardamom, for example, to cater to your own taste buds.
This is my take on an easy lamb tagine. Note, however, that I haven’t included any of the traditional fruits like apricots as I genuinely don’t think it’s necessary. There’s something decidedly odd about lamb and fruit.
- 1 tbs olive oil
- 2.5 lbs diced lamb
- 1/4 tsp ground turmeric
- 1/2 tsp ground cumin
- 1/4 tsp chili flakes
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1 tsp salt
- 1/2 tsp ground ginger
- 1/2 tsp ground black pepper
- 3/4 tsp ground coriander
- 2 large onions
- 2 minced (or finely chopped) garlic cloves
- A selection of vegetables (we use whatever is lurking in the fridge, freezer, or garden – carrots, peas, corn, cauliflower, broccoli, beans – literally whatever we’ve got to hand)
- 1 medium pepper
- 3 large tomatoes (or a handful of cherry tomatoes)
- 1 tbsp grated ginger
- 1 lemon, zested
- 400 ml (14 oz) chicken stock
- 1 tbsp tomato puree
- 1 tbsp runny honey
Dice the lamb into large chunks (if you chop it too small, it’ll disintegrate as it cooks). Put it in a bowl and cover with a tablespoon of olive oil.
Take all the dry ingredients and place in a large resealable bag and shake well to mix. Add the lamb to the bag and massage to coat thoroughly in the spice mix.
Place in the refrigerator and let marinate overnight for the best results.
Turn your slow cooker on high and heat up the olive oil. Add the onions, garlic, and fresh ginger. Cook for 5 to 10 minutes.
Add the spicy lamb chunks and rinse out the bag with a little warm water to get all of the remaining spices into the pot. Add all your vegetables, lemon zest, tomato puree, honey, and chicken stock and stir well.
Cover and allow to cook on low. Cooking times vary because slow cookers differ so much. My current model is actually pretty fast, so 4 or 5 hours on low and my tagine is ready. Most slow cookers, however, will happily cook this recipe for eight hours.
If, at the end of the cooking period, the sauce seems a little thin, just mix up a spoon of cornflour and a little cold water, stir through your tagine and leave to thicken for 10 minutes.
While you can serve this with whatever you want, we tend to serve the tagine with steamed rice
If you want a light, spicy, healthy chicken recipe, check out our mouth-watering easy orange chicken recipe.
You can print out this easy lamb tagine recipe card and add it to your collection. It’s a printer-friendly recipe, so it won’t suck up loads of ink printing images and unnecessary text. Just hit the “print” button under the image on the top right of the recipe card.
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