Slow cooker lamb tagine
By Lulu Grimes
Cook something hearty and exotic for the family when it’s cold outside, like our lamb tagine. If you can’t get dried cherries, use apricots or prunes instead
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Prep:20 mins
Cook:4 hrs
4 hrs on high or 8 hrs on low - Serves 4
- Easy
Nutrition per serving
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kcal 649
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fat 45g
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saturates 20g
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carbs 17g
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sugars 10g
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fibre 5g
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protein 42g
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salt 1.3g
Ingredients
- 900g lamb shoulder, neck or leg, cut into chunks
- 1 tbsp olive oil
- 1 onion, chopped
- 3 carrots, cut into chunks
- 2 tsp ras-el-hanout
- 1 tsp ground cumin
- 1 tbsp tomato purée
- 1 chicken or lamb stock cube or stock pot
- 1 sweet potato, cut into chunks
- 30g dried cherries
- ½ tsp honey
- ½ bunch coriander, chopped
- couscous, to serve
Method
Fry the lamb in the oil in batches and tip it into the slow cooker. Fry the onion in the same pan for 5 mins or until it softens a little. Add the carrots and spices, stir everything together, add the tomato purée, stock and 250ml water and swirl everything around the pan. Tip into the slow cooker. Add the sweet potato, dried cherries, honey and another 500ml water.
Cook on low for 8 hrs or high for 4 hrs. Stir in the coriander and serve with couscous. Leave to cool before freezing.
