Lamb tagine- slow cooker style
I love this slow cooker tagine recipe. Its packed full of flavour and its such a treat to walk in from a long day at work to a hot meal ready.
Nutrition (per serving)
Diced lamb leg320 g
Frozen chopped onion1 cup
Tagine dry seasoning (or 1x paste pot)45 g (0.5 tubs)
Water (reduce water by 50ml if using a paste pot)200 ml
(Optional) Dried apricots1
Add all raw ingredients into labelled freezer bag, seal flat and freeze. Dump bags are that simple!
Ready to Eat
When ready to use, Defrost bag overnight in fridge.
Once defrosted empty contents of bag into slow cooker and cook for 4-6 hrs on high until the meat is tender.
Remove lid stir through and stand for 5 minutes before serving.
Great served with couscous and fresh coriander.
Hi this looks great I’ve just a quick question please. Instead of freezing dump bags can I cook in the slower cooker first then freeze them?
yes you can! Not a problem x
Try as I might, I just can’t stand chickpeas (unless made into hummus). Is there anything I can use instead?
they are not for everyone! I would say add in a cup or 2 of frozen peppers! Or just go without the chickpeas. Hope that helps!
None of the supermarkets have dried tagine mix when adding ingredients to basket, what would this include if adding dried spices from cupboard? Thanks
I sound mine in Sainbsurys, if not available go for 1 tsp of cumin, coriander, cinnamon and paprika. Hope that helps!
Hi, is it possible to cook this in an oven as I don’t have a lot of success with my slow cooker?
Can I cook this using lamb shanks instead of diced lamb? Before Christmas I revisited your 1 st 2 books and have not looked back – now have your 3 rd and have made lots of the recipes and from your website , I haven’t yet made a reject! Thank you big time😊! I don’t really know why I put your books away – there are mostly just 2 of us now but have grown children and 7 grandchildren , so very helpful – thank you
Oh yes I am sure this would work well! You may have to slow cook a little longer due to the size of the the lamb shanks. Thanks so much Sarah, enjoy!