Slimming World's lamb tagine recipe is a guilt-free treat to enjoy at the weekend. I am blessed with having experienced North African cooking at it's best -- in the everyday households around Morocco. What a fantastic recipe!! I am not a fan of turnips, but just one small turnip will add a rich flavor and if I end up eating it thinking it's a potato -- well, the sauce is enough to mask the strong taste for the most part. Slow Cooker Lamb Tagine for All the Family. Heat a deep ovenproof frying pan with a lid, or a large cast-iron casserole dish, over a high heat. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Add the stock to the pan and scrape up any brown bits, then pour over the lamb. I couldn't wait for this recipe to finish cooking!! If you have any leftovers, keep in an airtight container for up to 2 days and reheat thoroughly before serving. I didn't include turmeric and substituted garam masala for many of the individual ingredients (cardamom coriander cinnamon etc which I did not have on hand). When I made this dish I left the kitchen window open. Will Christmas markets go ahead this year? Place the cayenne, black pepper, paprika, ginger, turmeric and cinnamon into a small bowl and mix to combine. Add 1/3 of the But I browned the lamb and then threw everything in the crock pot and it was great. Keyword: Moroccan, slow cooked, tagine. I know it looks like lamb in the pic but it's actually chicken. Delicious!! Add comma separated list of ingredients to exclude from recipe. Thank you so much for sharing this recipe!Highly recommended!! This Slimming World lamb tagine recipe serves 4 people and takes approximately 1hr and 15 mins to make. 2 pounds lamb meat, cut into 1 1/2 inch cubes, 5 carrots, peeled, cut into fourths, then sliced lengthwise into thin strips, 1 (14.5 ounce) can homemade chicken broth or low-sodium canned broth. Reduce the heat to low then cover and simmer for 35-40 minutes or until the meat is tender. Bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, stirring occasionally, until the meat is tender. - I cooked the onions, garlic and ginger and let them sweat before adding the raw meat; completely skipped the browning process. https://www.bhg.com/recipe/slow-cooker-moroccan-lamb-tagine I used chicken as I could not find lamb and it worked out really well. The meat was so tender and flavorful! Total Time 4 hrs 15 mins. Super easy to prepare and cook, this fragrant slow cooker lamb and veg "tagine" is full of Moroccan flavour and utterly delicious. Don’t let that put you off though, it’s well worth the wait! Disregard my comment if you used chicken! This tagine is best served hot. Cuisine: North African. Refrigerate at least 8 hours, preferably overnight. this link is to an external site that may or may not meet accessibility guidelines. If you happen to be able to get your hands on ras al hanout season blend, you don't have to worry around with all the different spices - just use 2 1/2 tablespoons of that for the marinade, and then add and additional tablespoon and the ginger to the crock pot. This is a big NO-NO in North African cuisine. I made it "as is" initially but found it was missing that certain-North-African something. Next morning browned the meat added the rest of the ingredients to the pot as per recipe then tipped it all into the slow cooker for 3.5 hrs on high. Prep time: 30 minutes Cook time: 1 hour 40 minutes–2 hours 10 minutes. Using it in the meat marinade just lends color; the flavor (and cost) is lost (the turmeric will give enough). Place the I added pine nuts for that extra crunch. Add onions and carrots to the pot and cook for 5 minutes. If the consistency of the tagine is too thin, you may thicken it with a mixture of cornstarch and water during the last 5 minutes. Serve with couscous. - Lastly, if you have "Harissa", a Tunisian chili paste, I would recommend this mixed with regular tomato paste, over the sun-dried tomatoes. Information is not currently available for this nutrient. Most people won't think twice about serving basic cornbread when is on the table. - I added homemade beef broth - it's not recommended to use chicken stock if dealing with a lamb dish. Percent Daily Values are based on a 2,000 calorie diet. Cook Time 4 hrs. Course: Casseroles and one-pot meals. I used half a preserved lemon, sliced it thinly and added it with the carrots. I will be making this frequently. Serve with my Moroccan Couscous and Cucumber Raita on this site. (We don't brown meat for stews in North Africa). I followed "lumiere's" review -- don't brown the meat as that is never done in traditional North African cooking! Stir in the fresh garlic and ginger; continue cooking for an additional 5 minutes. https://irenamacri.com/recipes/moroccan-lamb-casserole-slow-cooker This recipe produced the best tagine I've had outside of Morocco and definitely my best personal effort. 423 calories; protein 35.8g 72% DV; carbohydrates 23.6g 8% DV; fat 20.5g 32% DV; cholesterol 109.2mg 36% DV; sodium 1128.7mg 45% DV. Cook on the high setting for 4 hours (or the low setting for 8), until the lamb is falling apart. Method. I made it "as is" initially but found it was missing that certain-North-African something. - Don't bother with the saffron in the marination. The ingredient list was a bit intimidating but it really wasn't too difficult to make. When is the best time to do Christmas food shopping? - I used preserved lemons instead of the lemon zest indicated in the recipe. Add the onion, spices and I also added some cubed yams since I didn't have too much meat.