SLOW COOKED TAGINE RECIPES

Name: Slow cooker lamb tagine
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Yield: 4
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

SLOW COOKER LAMB TAGINE RECIPE | BBC GOOD FOOD

Slow cooker lamb tagine recipe | BBC Good Food image

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

Provided by Lulu Grimes

Categories Dinner, Main course, Supper

Total Time 4 hours 20 minutes

Prep Time 20 minutes

Cook Time 4 hours

Yield 4

Number Of Ingredients 13

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

Steps:

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.

Nutrition Facts : Calories 649 calories, FatContent 45 grams fat, SaturatedFatContent 20 grams saturated fat, CarbohydrateContent 17 grams carbohydrates, SugarContent 10 grams sugar, FiberContent 5 grams fiber, ProteinContent 42 grams protein, SodiumContent 1.3 milligram of sodium

SLOW COOKER VEGETABLE TAGINE - GOOD HOUSEKEEPING

Slow Cooker Vegetable Tagine - Good Housekeeping image

Slow Cooker Vegetable Tagine : If you’re catering for vegans, then simply omit the honey (or replace with a sweetener of your choice) and check the stock you’re using is vegan-friendly.

Provided by The Good Housekeeping Cookery Team

Categories weeknight meals dinner

Total Time 6 hours 25 minutes

Prep Time 10 minutes

Cook Time 6 hours 15 minutes

Yield 6 servings

Number Of Ingredients 18

Ingredients

2 tsp. vegetable oil
1 red onion, finely sliced
2 garlic cloves, crushed
2 tsp. ground cinnamon
2 tsp. ground cumin
2 tsp. ground coriander
2 .5cm piece fresh root ginger, peeled and grated
2 tsp. tomato purée
1 tbsp. harissa paste
1 tbsp. runny honey
500 g sweet potato, peeled and cut into 2.5cm pieces
2 aubergines, cut into 2cm pieces
300 mL vegetable stock
400 g tin chopped tomatoes
400 g tin chickpeas, drained
100 g dried apricots, roughly chopped
2 preserved lemons, deseeded and roughly chopped
Small handful of fresh parsley or coriander, roughly chopped (optional)

Steps:

Heat oil in a frying pan over medium heat. Add the onion with a large pinch of salt and fry for 10min until beginning to soften. Add garlic and fry for 2min, until fragrant.
Add the cinnamon, cumin, coriander, ginger, tomato purée, harissa and honey to the pan. Fry for a further 1min.
Scrape onion mixture into the bowl of the slow cooker and stir in the remaining ingredients apart from the preserved lemons and herbs. Season lightly.
Cover and cook on low for 6hr, until the sweet potato is cooked through and tender. Stir through the preserved lemons and check seasoning. Sprinkle over the parsley and coriander, if using, and serve with flatbreads or couscous if you like.

Nutrition Facts : Calories 243 calories

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