Hairy Bikers Slow Cooker Lamb Tagine Recipe

This Hairy Bikers Slow Cooker Lamb Tagine Recipe is a tender and aromatic recipe, which is made with tender lamb and sweet dried apricots. It’s the perfect winter warmer, ready in about 6 hours and 30 minutes.

Hairy Bikers Slow Cooker Lamb Tagine Recipe Ingredients

• 500 g lamb neck or shoulder, cubed
• 1 tbsp olive oil
• 1 onion, roughly chopped
• 2 carrots, quartered lengthways and chopped
• 2 tsp cumin
• 1 tsp paprika
• 1 tsp dried coriander
• ½ tsp salt
• ½ tsp pepper
• 400 g chopped tomatoes (1 tin)
• 250 ml chicken stock
• 200 g dried apricots
• 1 tbsp fresh ginger, grated
• 2 garlic cloves, crushed
• 400 g chickpeas (1 tin), drained
• 1 cinnamon stick
• Fresh coriander, to serve

How To Make Hairy Bikers Slow Cooker Lamb Tagine

1. Prep and Brown the Lamb: Chop the lamb into 1-inch chunks, trimming off any large pieces of excess fat. Heat the olive oil in a large frying pan over a medium-high heat. Brown the lamb in batches on all sides, then transfer to the slow cooker.
2. Sauté the Vegetables: In the same pan, add the chopped onions and carrots. Fry for a few minutes until the vegetables begin to soften and the carrots start to brown slightly. Transfer them to the slow cooker.
3. Combine All Ingredients: Add the cumin, paprika, dried coriander, salt, pepper, chopped tomatoes, chicken stock, dried apricots, grated ginger, crushed garlic, drained chickpeas, and the whole cinnamon stick to the slow cooker.
4. Slow Cook: Stir all the ingredients together until well combined. Cover and cook on LOW for 6 hours or on HIGH for 4 hours, until the lamb is meltingly tender.
5. Serve: Remove the cinnamon stick. Sprinkle with freshly chopped coriander and serve hot.

Recipe Tips

• What is the best cut of lamb for a tagine? Lamb neck or lamb shoulder are the best cuts for slow cooking. They have a good amount of fat and connective tissue that breaks down over the long cooking time, resulting in incredibly tender and flavorful meat.
• Do I have to brown the lamb first? While you can skip this step if you’re in a hurry, browning the meat is essential for developing a deep, rich, caramelized flavor that is the foundation of a great tagine.
• How do I thicken the sauce if needed? The slow cooker traps moisture. If your tagine sauce is too thin at the end of cooking, you can remove the lid and cook on the HIGH setting for the last 30 minutes to allow it to reduce and thicken.
• What if I don’t have a cinnamon stick? You can substitute the cinnamon stick with ½ teaspoon of ground cinnamon. Add it in with the other dried spices.

What To Serve With Lamb Tagine

This rich and fragrant Moroccan stew is traditionally served with a grain to soak up the delicious sauce.

• Fluffy couscous
• Quinoa
• Warm flatbread or pitta bread
• A dollop of plain yogurt or a sprinkle of toasted almonds

How To Store Lamb Tagine

• Refrigerate: Allow the tagine to cool completely, then store it in an airtight container in the refrigerator for up to 3 days. The flavors are often even better the next day.
• Freeze: This stew freezes very well. Once cooled, transfer it to a freezer-safe container and freeze for up to 3 months. Thaw thoroughly in the refrigerator before reheating on the stovetop or in the microwave.

Lamb Tagine Nutrition Facts

• Calories: 477 kcal
• Carbohydrates: 49g
• Protein: 23g
• Fat: 22g
• Saturated Fat: 9g
• Fiber: 10g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Hairy Bikers Slow Cooker Lamb Tagine Recipe

Author: Alex Saidani Cooking Method:Slow Cooker Cuisine:Moroccan Courses:Dinner

Difficulty:BeginnerPrep time: 30 minutesCook time:6 hours Rest time: minutesTotal time:6 hours 30 minutesCooking Temp:100 CServings:6 servingsEstimated Cost:25 $Calories:477 kcal Best Season:Available

Description

A tender and aromatic Moroccan lamb stew, slow-cooked with sweet apricots, chickpeas, and warm spices until meltingly tender.

Ingredients

• 500g lamb neck or shoulder, cubed
• 1 tbsp olive oil
• 1 onion & 2 carrots, chopped
• Spices: 2 tsp cumin, 1 tsp paprika, 1 tsp dried coriander
• 400g chopped tomatoes & 250ml chicken stock
• 200g dried apricots & 400g chickpeas
• 1 tbsp fresh ginger & 2 cloves garlic
• 1 cinnamon stick
• Salt, pepper, fresh coriander

Instructions

1. Brown the lamb chunks in a hot pan with oil and transfer to the slow cooker.
2. In the same pan, sauté the onions and carrots for a few minutes and add them to the pot.
3. Add all remaining ingredients (spices, tomatoes, stock, apricots, ginger, garlic, chickpeas, cinnamon stick) to the slow cooker.
4. Season with salt and pepper and stir to combine.
5. Cover and cook on LOW for 6 hours or on HIGH for 4 hours.
6. Remove the cinnamon stick and garnish with fresh coriander before serving.

Notes

• Browning the lamb is a crucial step for developing a deep, rich flavor.
• Lamb shoulder or neck are the best cuts for this recipe as they become very tender with slow cooking.
• For a thicker sauce, cook with the lid off on HIGH for the final 30 minutes.
• This stew tastes even better the next day, making it perfect for meal prep.