Go Back
Print
Easy, Hearty One-Pot Slow Cooker Lamb Tagine Recipe

Easy Slow Cooker Lamb Tagine

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.

Course Main Course
Prep Time 30 minutes
Cook Time 6 hours
Total Time 6 hours 30 minutes
Servings 4
Author Katy Willis

Ingredients

  • 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 pinch 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

Instructions

  1. 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.

  2. Place in the refrigerator and let marinate overnight for the best results.

  3. 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.

  4. 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.

  5. 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. 

  6. 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.

  7. While you can serve this with whatever you want, we tend to serve the tagine with steamed rice