Slow cooker lamb tagine

Morrocan lamb tagine. Serve with couscous.

Ingredients                                         Method

  • 2kg boneless leg of lamb cut into 2-3cm chunks
  • 2tsp ground ginger
  • 2tsp ground cumin
  • 2tsp ground coriander
  • 1tsp cayenne pepper
  • 2tbsp ground cinnamon
  • 1tsp turmeric
  • 2tsp freshly ground pepper
  • 2tbsp salt
  • 4tbsp olive oil
  • 2carrot cut into 2-3cm chunks
  • 2aubergine cut into 2-3cm chunks
  • 2courgette cut into 2-3cm chunks
  • 100g almond meal
  • 150g medjool dates whole
  • 150g dried apricots whole
  • 1 litre chicken stock
  1. Add the lamb and all of the spices – ground ginger, ground cumin, ground coriander, cayenne pepper, ground cinnamon, turmeric and ground pepper and salt.
  2. Stir gently to coat the meat.
  3. Drizzle with the olive oil.
  4. Add the carrot, aubergine, courgette, dates, almond meal and apricots.
  5. Pour the hot chicken stock on top. Stir.
  6. Slow cook on high for 4-5 hours, or pressure cook for one hour.





Serving size:



Nutrition per serving

Protein Carbs Fat Fibre
21g 43g 11g 8g


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