Description
A hearty and aromatic slow cooker lamb tagine featuring tender lamb chunks cooked with fragrant spices, vegetables, and dried cherries, served with fluffy couscous. This comforting Moroccan-inspired stew combines the warming flavors of ras-el-hanout and cumin for a deeply satisfying meal perfect for slow cooking.
Ingredients
Scale
Lamb and Spices
- 900g lamb shoulder, neck or leg, cut into chunks
- 1 tbsp olive oil
- 2 tsp ras-el-hanout
- 1 tsp ground cumin
- 1 tbsp tomato purée
- 1 chicken or lamb stock cube or stock pot
- ½ tsp honey
Vegetables and Fruit
- 1 onion, chopped
- 3 carrots, cut into chunks
- 1 sweet potato, cut into chunks
- 30g dried cherries
Herbs and Garnish
- ½ bunch coriander, chopped
To Serve
- Couscous
Instructions
- Brown the Lamb: Heat the olive oil in a pan and fry the lamb pieces in batches until browned on all sides. Once browned, transfer the lamb to the slow cooker.
- Sauté Aromatics and Spices: In the same pan, fry the chopped onion for about 5 minutes until it softens slightly. Add the carrots along with the ras-el-hanout and ground cumin, stirring well to coat the vegetables and develop the spices’ flavors.
- Add Liquids and Tomato Purée: Stir in the tomato purée, crumble in the stock cube or pot, and pour in 250ml of water. Swirl all the ingredients together in the pan to combine, then pour everything into the slow cooker over the lamb.
- Add Remaining Ingredients: Add the sweet potato chunks, dried cherries, honey, and another 500ml of water directly into the slow cooker.
- Slow Cook the Tagine: Cover and cook the mixture on low for 8 hours or on high for 4 hours until the lamb is tender and the flavors meld beautifully.
- Finish with Fresh Herbs: Stir in the chopped coriander just before serving, enhancing the freshness and aroma of the dish.
- Serve: Serve the slow cooker lamb tagine hot alongside fluffy couscous. Allow leftovers to cool completely before freezing if desired.
Notes
- For an even richer flavor, marinate the lamb in the spices and a little olive oil for a few hours before cooking.
- You can substitute dried cherries with raisins or apricots if preferred.
- This dish freezes well; cool completely before storing in airtight containers.
- Adjust the cooking time according to your slow cooker’s settings and lamb cut for best tenderness.
- Serve with plain or flavored couscous to soak up the delicious sauce.
- Prep Time: 20 minutes
- Cook Time: 8 hours (low) or 4 hours (high)
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Moroccan
Keywords: slow cooker lamb tagine, Moroccan lamb stew, slow cooked lamb recipe, lamb stew with dried fruit, slow cooker recipes
