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5 from 3 votes

Slow Cooker Lamb Tagine

A flavourful warming slow cooker dish of diced lamb cooked with apricots and Moroccan spices, served with pomegranate seeds
Course Main Course
Cuisine Slow Cooker
Prep Time 10 minutes
Cook Time 8 hours
Total Time 6 hours 10 minutes
Servings 4
Calories 244kcal


  • 675 g lean boneless lamb shoulder or leg (1 ½ lb) cut into 2.5 cm cubes
  • 30 ml oil (2 tbsp)
  • 1 medium onion peeled and finely chopped (or 1 x 300 g pack diced onions)
  • 2 cloves garlic peeled and crushed, or 10 ml/2 tsp garlic purée
  • 170 g tagine paste (or 45 ml/3 tbsp tagine spice) I use ras el hanout
  • 300 ml hot water
  • salt and freshly milled black pepper
  • 3-4 dried apricots roughly chopped
  • 3 tbsp freshly chopped coriander
  • 2 tbsp fresh pomegranate seeds


Hob/Stovetop Method:

  • Heat the oil in a large 1.7 L/3 pint ovenproof dish, add the onions and garlic. Cook for 2-3 minutes.
  • Add the paste and lamb. Cook for 4-6 minutes, stirring occasionally.
  • Add the water (450 ml). Bring to the boil, reduce the heat, cover and simmer for 2 hours.
  • 20 minutes before the end of the cooking time add the apricots. Cover and continue to cook for the remainder of the cooking time.
  • Garnish with the coriander and pomegranate seeds and serve with steamed couscous or rice.

Slow Cooker Method:

  • Brown the lamb in a pan, I did this in a dry pan to avoid adding additional fat to the dish, but you can use oil.
  • Place all ingredients except the pomegranate seeds and coriander in the slow cooker. Cook on high for 4-5 hours or on low for 8 hours.
    Garnish and serve as above.


Tip: This recipe works well in a low oven at Gas mark 3, 170 degrees Celcius, 325 degrees Fahrenheit.


Calories: 244kcal | Carbohydrates: 9g | Protein: 22g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 68mg | Sodium: 81mg | Potassium: 491mg | Fiber: 2g | Sugar: 6g | Vitamin A: 975IU | Vitamin C: 6mg | Calcium: 37mg | Iron: 2mg