SLOW COOKER TAGINE RECIPES

SLOW COOKER LAMB AND SWEET POTATO TAGINE RECIPE - BBC FOOD

Slow cooker lamb and sweet potato tagine recipe - BBC Food image

Lamb tagine is a classic and this slow cooker recipe uses the best of Moroccan ingredients. Each serving provides 532 kcal, 33g protein, 65g carbohydrates (of which 21g sugars), 13g fat (of which 4.5g saturates), 12g fibre and 2g salt.

Provided by BBC Food

Prep Time 30 minutes

Cook Time 2 hours

Yield Serves 6

Number Of Ingredients 27

Ingredients

600g/1lb 5oz lamb neck fillet, trimmed of any excess fat and cut into 3cm chunks
2 tbsp harissa paste
3 garlic cloves, finely chopped or grated
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground cinnamon
1 tsp smoked paprika
1 onion, roughly chopped
90g/3¼oz dried apricots, roughly chopped
90g/3¼oz drained pitted green olives
1 x 400g tin chopped tomatoes
1 x 400g tin chickpeas, drained and rinsed
500g/1lb 2oz sweet potatoes, peeled and cut into chunks
350ml/12fl oz chicken stock, from a cube
90g/3¼oz low-fat plain yoghurt
1 small bunch coriander, roughly chopped
½ tsp sea salt
freshly ground black pepper
200g/7oz couscous
1 lemon, zest and juice
1 tsp ground cumin
1 tsp sweet smoked paprika
1 red onion, finely chopped
2 green peppers, deseeded and roughly chopped
½ chicken stock cube
250g/9oz cherry tomatoes, halved, quartered if large
1 small bunch mint, leaves picked and roughly chopped

Steps:

Preheat the slow cooker on the high setting.
Put the lamb into the slow cooker. Add the harissa paste, garlic, spices, salt and pepper and mix well. Add the onions and apricots, olives, chopped tomatoes, chickpeas, sweet potato and chicken stock. Stir well and cover with the lid.
Leave the tagine to cook on high for 6–8 hours, or on low for 8–10 hours.
Put the couscous into a large bowl, add the lemon zest and juice, ground cumin, smoked paprika, onion and peppers and stir well. Add the chicken stock cube and pour over 250ml/9fl oz boiling water. Cover with cling film and leave for 10 minutes.
Use a fork to fluff up the couscous, then stir through the cherry tomatoes and mint.
Serve the tagine with the couscous, top with a dollop of yoghurt and finish with a scatter of chopped coriander.

Nutrition Facts : Calories 532kcal, CarbohydrateContent 65g, FatContent 13g, FiberContent 12g, ProteinContent 33g, SaturatedFatContent 4.5g, SugarContent 21g

SLOW COOKER LAMB AND SWEET POTATO TAGINE RECIPE - BBC FOOD

Slow cooker lamb and sweet potato tagine recipe - BBC Food image

Lamb tagine is a classic and this slow cooker recipe uses the best of Moroccan ingredients. Each serving provides 532 kcal, 33g protein, 65g carbohydrates (of which 21g sugars), 13g fat (of which 4.5g saturates), 12g fibre and 2g salt.

Provided by BBC Food

Prep Time 30 minutes

Cook Time 2 hours

Yield Serves 6

Number Of Ingredients 27

Ingredients

600g/1lb 5oz lamb neck fillet, trimmed of any excess fat and cut into 3cm chunks
2 tbsp harissa paste
3 garlic cloves, finely chopped or grated
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground cinnamon
1 tsp smoked paprika
1 onion, roughly chopped
90g/3¼oz dried apricots, roughly chopped
90g/3¼oz drained pitted green olives
1 x 400g tin chopped tomatoes
1 x 400g tin chickpeas, drained and rinsed
500g/1lb 2oz sweet potatoes, peeled and cut into chunks
350ml/12fl oz chicken stock, from a cube
90g/3¼oz low-fat plain yoghurt
1 small bunch coriander, roughly chopped
½ tsp sea salt
freshly ground black pepper
200g/7oz couscous
1 lemon, zest and juice
1 tsp ground cumin
1 tsp sweet smoked paprika
1 red onion, finely chopped
2 green peppers, deseeded and roughly chopped
½ chicken stock cube
250g/9oz cherry tomatoes, halved, quartered if large
1 small bunch mint, leaves picked and roughly chopped

Steps:

Preheat the slow cooker on the high setting.
Put the lamb into the slow cooker. Add the harissa paste, garlic, spices, salt and pepper and mix well. Add the onions and apricots, olives, chopped tomatoes, chickpeas, sweet potato and chicken stock. Stir well and cover with the lid.
Leave the tagine to cook on high for 6–8 hours, or on low for 8–10 hours.
Put the couscous into a large bowl, add the lemon zest and juice, ground cumin, smoked paprika, onion and peppers and stir well. Add the chicken stock cube and pour over 250ml/9fl oz boiling water. Cover with cling film and leave for 10 minutes.
Use a fork to fluff up the couscous, then stir through the cherry tomatoes and mint.
Serve the tagine with the couscous, top with a dollop of yoghurt and finish with a scatter of chopped coriander.

Nutrition Facts : Calories 532kcal, CarbohydrateContent 65g, FatContent 13g, FiberContent 12g, ProteinContent 33g, SaturatedFatContent 4.5g, SugarContent 21g

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