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.