Slow Cooker Lamb Tagine

Nourishing, nutritious and warm winter meal. I am all about utilising the slow cooker as much as you can throughout winter so tried this dish and it turned out great! You can either leave it in the slow cooker on low for six hours or on high for four hours. Whatever works for you!

Slow Cooker Lamb Tagine



Prep time




  • 500g lamb steaks, chopped into chunks

  • 1 Tbsp extra virgin olive oil

  • 1 onion roughly chopped

  • 3 carrots, quartered lengthways and chopped

  • 2 tsp cumin

  • 1 tsp paprika

  • 1 tsp dried coriander

  • ½ tsp salt

  • ½ tsp pepper

  • 400g chopped tinned tomatoes

  • 1/2 cup red wine (optional)

  • 250ml chicken stock or broth

  • 200g dried apricots

  • 1 Tbsp fresh ginger

  • 2 garlic cloves, crushed

  • 400g chickpeas or cannelloni beans

  • 1 cinnamon stick

  • To serve: 2 cups cooked quinoa


  • Chop the lamb into 3cm (1¼ inch) chunks.
  • Heat the oil in a large pan over a medium heat, then brown the lamb on all sides and transfer to the slow cooker.
  • In the same pan, add the onions and carrots and fry for a few minutes until the carrots are starting to brown, then transfer to the slow cooker.
  • Add all of the dried spices, salt, pepper, chopped tomatoes, stock, red wine, apricots, fresh ginger, garlic, chickpeas/cannelloni beans and cinnamon stick to the slow cooker, then stir well.
  • Cook for 4 hours on high, or 6 hours on low.
  • Sprinkle with freshly chopped coriander or parsley and serve in some cooked quinoa or rice.

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