Slow-cooked sweet and savoury lamb tagine


I recently had the good fortune of being gifted a slow cooker, but I hadn’t used it yet, as I felt that it would be more useful to make warming stews in the winter. But it came to a point where I couldn’t bear to see it sitting idle. Why shouldn’t I make a stew in September? My good friend from university is currently staying with me for a few days, and he suggested making some sort of tagine. After some Internet research and a trip to the Arabic shop, we came up with this – a divine creation that needs hardly any preparation and tastes like heaven!

Serves 3-4 people. Time in slow cooker: 9 hours

In slow cooker:

  • ½ lamb shoulder, in pieces (1lb / 450g)
  • 2tsp cinnamon
  • 1tsp coriander powder
  • 1tsp cumin powder
  • 1tsp turmeric
  • 1tsp rose salt
  • 1 inch ginger, peeled and chopped
  • 2 cloves garlic, peeled and chopped
  • 1 small white onion, 1 small red onion, peeled and finely chopped
  • 500ml beef stock
  • 2 sweet potatoes, peeled and chopped into cubes
  • 1 can chickpeas (400g)
  • 1 dozen green olives, halved
  • 100g dried apricots, chopped
  • 3 tbsp almonds
  • 1 tbsp honey
  • 1 tbsp lemon juice
  • Freshly ground black pepper
  • ½ tsp chilli powder
  • 1 tbsp flour

To garnish:

  • Yogurt
  • Mint leaves

This recipe could not be easier! Marinate the lamb pieces in all the spices (cinnamon, coriander, cumin, turmeric, rose salt).

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Then throw it in the slow cooker with everything else. Scoop out some of the liquid and mix in a small bowl with the 1 tbsp flour until it’s smooth and add back in. Cook on low heat for 8-10 hours, enjoying the smell that fills the house. Serve with couscous and garnish with yogurt and mint leaves.