Slow cooker lamb tagine
Serves 4
Easy
Prep:
Cook:
4 hrs on high or 8 hrs on low
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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- 900g lamb shoulderneck or leg, cut into chunks
- 1 tbsp olive oil
- 1 onionchopped
- 3 carrotscut into chunks
- 2 tsp ras-el-hanout
- 1 tsp ground cumin
- 1 tbsp tomato purée
- 1 chicken or lamb stock cubeor stock pot
- 1 sweet potatocut into chunks
- 30g dried cherries
- ½ tsp honey
- ½ bunch corianderchopped
- couscousto serve
Nutrition: per serving
- kcal649
- fat45g
- saturates20g
- carbs17g
- sugars10g
- fibre5g
- protein42g
- salt1.3g
Method
step 1
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.
step 2
Cook on low for 8 hrs or high for 4 hrs. Stir in the coriander and serve with couscous. Leave to cool before freezing.
