Tagine Recipes Slow Cooker Lamb

Oleh zopisces4 April 28, 2023 Posting Komentar

This fruity Moroccan Lamb Tagine is easy to make in your Instant Pot, slow cooker or stovetop. I guarantee will fall in love with the tender slow-cooked lamb in its gently spiced aromatic sauce.

I have been making versions of this aromatic lamb tagine for many years and it has remained a firm comfort food favourite.

Rich

This slow cooked Morrocan stew combines warming spices like cumin, turmeric and paprika with perfectly tender diced lamb and a little sweetness from dried apricots.

Slow Cooker Lamb And Apricot Tagine

A tagine (ortajine) is a clay cooking pot that lends dishes cooked in it its name. A tagine has a circular base and a dome-shaped cover that sits over the base.

Tagine dishes are slow-cooked stews made with meat, fish or vegetables, usually combining savoury and sweet elements, often with dried fruit and nuts.

You can cook tagines in a dutch oven, a slow cooker or the Instant Pot with equally good results, the only difference is the length of cooking time and amount of liquid needed.

Slow Cooker Moroccan Lamb Stew Recipe

Crock Pots and pressure cookers require less liquid as they don’t allow for any evaporation. If you are cooking on the stove you will need more stock, adding extra if the pot is getting too dry.

Lamb is the perfect meat for a tagine as it has a natural sweetness that pairs well with the spices in the dish.

I used diced lamb shoulder – you want a cut with a little bit of fat which will become wonderfully tender during cooking. You can also use lamb neck, or even diced leg steaks which are leaner for a lighter stew.

Lamb Tagine Recipe Perfect For A Slow Cooker — Eat This Not That

Apart from the lamb, this recipe uses mostly cupboard staples like tinned chickpeas and chopped tomatoes plus onions, garlic and vegetable stock.

These everyday ingredients are totally transformed thanks to the medley of wonderfully warming spices – cumin, turmeric, cinnamon and paprika – that make Moroccan tagines so delicious.

Dried fruit add a touch of sweetness and tie everything together – I have used apricots, but dates, prunes or raisins all work well. Top with chopped nuts like pistachios or almonds for a textural contrast and added flavour.

Liz's Slow Cooked Lamb Tagine.

Take a look at thisstep by step tutorial– please note you will find the full recipe, including ingredients in the recipe cardat the end of this post.

Step 1. Heat light olive oil in your pressure cooker and brown the lamb for a few minutes, in batches if necessary. Set aside.If you are short of time you can skip browning the lamb and instead add it in with remaining ingredients on Step 3.

Step 2. If there’s any browned bits at the bottom of the pot, deglaze with a splash of stock or water. Add the chopped onion and cook for five minutes, stirring, until softened.

Lamb Tagine With Chickpeas And Apricots Recipe

Step 4. Return the lamb to the pot and stir to combine.Add the lemon juice, tomato paste, apricots and honey. Stir to combine.

Step 6. Cover, set vent to sealing and cook for 20 minutes at high pressure. Allow for 10 minutes natural pressure release then manually release the remaining steam.

The method is very similar to the step by step breakdown above – simply use a large lidded casserole dish and adjust the liquid levels.

Moroccan Lamb Tagine Recipe

You will need more stock to make this recipe on the stove – two cups (500ml) instead of one. Cook gently over very low heat, stirring occasionally, and add more stock or water if needed.

To cook in a slow cooker, follow the stovetop method but make sure to check the notes on how much stock to add.

Couscous or giant couscous are perfect for serving with this stew, absorbing the rich sauce. You can also serve over cauliflower rice for a lower carb option.

Slow Cooker Lamb Tagine With Apricots And Green Olives

Basmati rice or mashed potatoes are also suitable – though not as traditional – sides. Top with a little natural or Greek yoghurt and serve with flatbreads to mop up the delicious sauce.

This stew keeps well in the fridge for a couple of days, with the spices intensifying the longer you store it. You can also freeze it, before you add any garnishes such as herbs and nuts.

Moroccan

Remove the cinnamon stick and cool completely. Freeze, in portions, for up to three months. Defrost in the fridge overnight and heat until piping hot before serving.

Moroccan Slow Cooked Lamb Shoulder

This aromatic Moroccan lamb tagine is easy to make in your Instant Pot, slow cooker or stovetop. Serve with couscous, rice or mashed potatoes for a hearty and delicious meal.

You can freeze lamb tagine, before you add any garnishes such as herbs and nuts. Remove the cinnamon stick and freeze in portions for up to three months. Defrost in the fridge and heat until piping hot before serving.

Slow Cooker Spiced Lamb Tagine Recipe

Slow cooker Moroccan lamb stew is so packed with flavour that you'll forget it's healthy. And healthy cooking is one of the best qualities of a slow cooker. Not to mention they are so convenient! Some of our favourite slow cooker recipes are this ham and lentil soup, or this thick and chunky chilli. You may also want to try this Indian lamb curry too!

But back to this slow-cooked lamb stew. Most recipes for slow-cooked Moroccan lamb will use lamb shoulder or lamb neck, but we're just using the lamb pieces from Aldi. They come already diced, so there's no prep required and they have a lovely marbling of fat. I used 600g of lamb for this recipe but it's a little bit pricey right now so you can totally stretch this recipe and use half the amount of lamb and top up with extra chickpeas. It's also so awesome when it's served with this pilau rice.

Lamb and apricot were made for each other. The apricots sweet and the lamb rich balance each other out so that once they’ve had time in the slow cooker, the apricots are not too sweet or cloying and the richness of the lamb is tempered by the musky sweetness of apricots and dates. Serve with toasted almonds. You can use pistachios too, but lamb and almond really is a match made in heaven. And don’t forget the squeeze of lemon to tie everything together.

Slow

Moroccan Lamb Stew Recipe

Hint: While cooking in the crockpot try to not open the lid. Every time the lid is removed the temperature drops and prolongs the cooking time. And because slow cookers don't allow for evaporation we're cooking with less liquid and steam escapes every time the lid is opened.

You bet! This recipe works equally well on the hob or in a slow cooker. Simply follow the instructions and add a little bit more stock to the pot to compensate for more aggressive heat. *See the notes in the recipe card.

This goes perfectly well with the pilau rice. The rice is cooked with turmeric which is why I left it out of this recipe. They are a natural match made in heaven. But you could always go with couscous if you prefer that. And to keep it keto, just serve it as is. It's a very hearty stew, so doesn't really need anything else to make it filling.

Slimming World's Lamb Tagine

This lamb tagine stew is naturally gluten-free and dairy-free (unless you opt for the yoghurt) so there aren't too many dietary substitutions to be made, but here are some variations that you'll really want to try.

Equipment can have a big impact on how a recipe turns out. This recipe only requires one real piece of equipment being a slow cooker. This sear and stew slow cooker is an absolute dream! You can skip the second pan and sear directly in the bowl of the slow cooker. This is the exact one that I have, but I also have an induction hob so it doesn't work on mine. But if you have gas or electric it will be a dream!

Essentially a tagine is a stew. And we all know that stews only get better with time. The next day or even the day after that is peak flavour day for most tagines. They also freeze like a dream. So keep in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months. *Be sure to freeze without any of the toppings.

Lamb And Chickpea Tagine

To defrost and reheat, simply place in the fridge the night before, and heat gently in the slow cooker again, or in a saucepan on the hob. If you're going to use the slow cooker again, use the high setting for about 30-45 minutes.