There is nothing better than an authentic lamb tagine - but is there ever enough time in the day to prepare and cook one?
This recipe combines all of the delicious flavours of a traditional tagine, but with the ease of a slow cooker meal - no fuss!
You can substitute any of the ingredients in this dish, there really is no set recipe, or way of doing things - it's personal preference!
This is packed with tender lamb, seasonal veg, dried fruit & chickpeas for some added fibre - the perfect balanced meal - great for sharing!
900g lamb shoulder - diced
1 onion - diced
3 carrots - diced
1 tin chickpeas - drained
20g arabian lamb spice
20g ras el hanout
1tbsp tomato puree
1 lamb stock cube
50g dried apricots - chopped
50g pomegranate seeds
handful fresh coriander - chopped
In a large pan, brown the lamb on each side and set aside.
Add into the slow cooker, along with the vegetables, chickpeas, spices, tomato puree, apricots & stock cube, add roughly 200ml water and mix well.
Cook on high for 5 hours or low for 8 hours, the meat should be melt in the mouth tender.
Serve on its own or alongside cous cous or a flat bread, top with the pomegranate seeds and coriander.