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Lamb stew with vibrant coriander and pomegranate garnish, in black dish.
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5 from 9 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
Author Lucy Allen | BakingQueen74

Equipment

Ingredients

  • 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 such as ras al 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
UK Measurements - US Measurements

Instructions

Slow Cooker Method:

  • Brown the lamb in a pan with a little oil.
    30 ml oil, 675 g lean boneless lamb shoulder or leg
  • Transfer the browned lamb and all ingredients except the pomegranate seeds and coriander into the slow cooker with 300 ml water.
    1 medium onion, 2 cloves garlic, 170 g tagine paste , 300 ml hot water, 3-4 dried apricots
  • Cook on high for 4-5 hours or on low for 8 hours.
  • Garnish, season to taste and serve. I like to keep back one of the apricots too, chop into small pieces and include this in the garnish.
    3 tbsp freshly chopped coriander, 2 tbsp fresh pomegranate seeds, salt and freshly milled black pepper

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 or spice and lamb. Cook for 4-6 minutes, stirring occasionally.
  • Add 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. Season to taste.

Notes

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

Nutrition

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