Name: Hairy Bikers Slow Cooker Lamb Tagine Recipe
Prep time: 30 min
Cook time: 6 h
Total time: 6 h 30 min
Ingredients: 500g 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; 400g chopped tomatoes (1 tin); 250ml chicken stock; 200g dried apricots; 1 tbsp fresh ginger, grated; 2 garlic cloves, crushed; 400g chickpeas (1 tin), drained; 1 cinnamon stick; Fresh coriander, to serve

This tender slow cooker lamb tagine is made with lamb neck, sweet dried apricots, chickpeas, and warm Moroccan spices. The slow cooker does all the work, turning everything into a rich, thick stew in about 6 hours. It serves 4–6 and needs just 30 minutes of prep.

I make this on cold weeknights when I want something warming but hands-off. The smell of cumin and cinnamon filling the kitchen for hours is half the appeal.

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What Is a Tagine?

A tagine is a North African stew named after the cone-shaped clay pot it is traditionally cooked in. The lid traps steam and returns it to the dish, keeping the meat incredibly tender. A slow cooker works the same way, making it the perfect modern substitute for the traditional pot.

Hairy Bikers Slow Cooker Lamb Tagine Recipe

Slow Cooker Lamb Tagine Ingredients

500g 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
400g chopped tomatoes (1 tin)
250ml chicken stock
200g dried apricots
1 tbsp fresh ginger, grated
2 garlic cloves, crushed
400g chickpeas (1 tin), drained
1 cinnamon stick
Fresh coriander, to serve

How to Make Slow Cooker Lamb Tagine

Brown the lamb: Cut the lamb into roughly 3cm chunks, trimming any large pieces of 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.
Soften the vegetables: In the same pan, add the chopped onion and carrots. Fry for a few minutes until the vegetables begin to soften and the carrots start to colour slightly. Transfer to the slow cooker.
Add the spices and liquids: Add all the spices, chopped tomatoes, chicken stock, dried apricots, ginger, garlic, chickpeas, and the cinnamon stick to the slow cooker.
Cook low and slow: Stir everything together until well combined. Cover and cook on LOW for 6 hours or on HIGH for 4 hours, until the lamb is very tender and falls apart easily.
Serve: Remove the cinnamon stick. Scatter with freshly chopped coriander and serve hot.

What Makes This Slow Cooker Lamb Tagine Work?

Brown the lamb properly: Do not skip this step. Browning builds a deep, caramelised flavour that is the foundation of a good tagine. Work in batches so the meat sears rather than steams.
Use lamb neck or shoulder: These cuts have enough fat and connective tissue to break down over the long cook, giving you soft, pull-apart meat. Lean cuts like leg will dry out.
Thicken the sauce at the end: Slow cookers trap moisture. If the sauce is too thin, remove the lid and cook on HIGH for the last 30 minutes to let it reduce.
Add a spoonful of harissa: For a richer, spicier flavour, stir in 1 tablespoon of harissa paste with the spices. It adds heat and depth without changing the character of the dish.
Toast almonds for the top: Scatter toasted flaked almonds over the tagine before serving. They add crunch and a nutty contrast to the soft lamb. For a lighter option, try our Hairy Bikers Chicken Tagine.

What Should You Serve With Lamb Tagine?

Fluffy couscous is the classic pairing. It soaks up the thick sauce and takes about 5 minutes to prepare. Plain rice or saffron rice work just as well if you prefer something more filling.

Warm flatbread or Moroccan khobz (a dense, round bread) is traditional for scooping up the lamb and chickpeas. A simple Moroccan carrot salad dressed with lemon juice, cumin, and olive oil adds a fresh contrast to the rich stew.

Finish with a dollop of plain yoghurt, a handful of pomegranate seeds, or a drizzle of harissa on the side. Looking for the oven version? Try our Hairy Bikers Lamb Tagine for the original recipe baked at 180°C.

How Should You Store Leftover Lamb Tagine?

Let the tagine cool completely, then transfer to an airtight container. It keeps in the fridge for up to 3 days. The flavours are often better the next day as the spices have time to settle.

This stew freezes well. Store in a freezer-safe container for up to 3 months. Thaw fully in the fridge overnight before reheating on the hob or in the microwave until piping hot throughout.

Nutrition Facts

Calories: 477 kcal
Carbohydrates: 49g
Protein: 23g
Fat: 22g
Saturated Fat: 9g
Dietary Fibre: 10g

Frequently Asked Questions

How long does lamb tagine take in a slow cooker? Cook on LOW for 6 hours or HIGH for 4 hours. The lamb should be very tender and fall apart easily when pressed with a fork.

Can I use a different meat? Beef chuck works well with the same cooking time. Chicken thighs need only 4 hours on LOW to avoid overcooking.

Can I make this on the hob instead? Yes, use a large heavy-based pot, bring to a simmer, then cover and cook on low for about 2–2.5 hours. The lamb should be tender enough to pull apart with a fork.

How does this compare to a traditional tagine pot recipe? A traditional tagine pot uses low, dry heat in the oven, while the slow cooker uses moist, trapped steam. The results are very similar, and most people cannot tell the difference in a blind taste test.

Is there an oven version of this lamb tagine? Yes, our Hairy Bikers Lamb Tagine uses the original oven method at 180°C with lamb leg, sweet potato, and honey. It takes about 2 hours and follows the Hairy Dieters source recipe.