Lamb Tagine- Slow Cooker Style

AuthorThe Batch Lady

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Standard batch serves 4

Yields1 Serving
 320 grams diced lamb leg
 1 cup frozen chopped onions
 45 grams (half tub) Tagine Dry seasoning, or 1x paste pot
 1 tin tomatoes
 1 tin drained tin of chickpeas
 200 millilitres of water (reduce water by 50 ml if using a paste pot)
 Optional: you can add dried apricots to this.
1

Method
Add all raw ingredients into labelled freezer bag, seal flat and freeze. Dump bags are that simple!

2

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.

Make sure that reheated food is thoroughly cooked all the way through. If you’re cooking or reheating meat, cut it open with a clean knife to check it is piping hot all the way through – it should be steaming. www.foodsafe.eu

Ingredients

 320 grams diced lamb leg
 1 cup frozen chopped onions
 45 grams (half tub) Tagine Dry seasoning, or 1x paste pot
 1 tin tomatoes
 1 tin drained tin of chickpeas
 200 millilitres of water (reduce water by 50 ml if using a paste pot)
 Optional: you can add dried apricots to this.

Directions

1

Method
Add all raw ingredients into labelled freezer bag, seal flat and freeze. Dump bags are that simple!

2

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.

Lamb Tagine- Slow Cooker Style

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