Slow Cooker Lamb Tagine Best Recipes

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LAMB TAGINE

2019-04-04



Lamb Tagine image

When I made this dish I left the kitchen window open. The smell attracted several male neighbors, and when my husband came in, he said that it smelled so good, he hoped it was coming from our house and not from someone else's! Serve with my Moroccan Couscous and Cucumber Raita on this site.

Provided by BenevolentEmpress

Categories     World Cuisine Recipes     African     North African     Moroccan

Time 10h45m

Yield 4

Number Of Ingredients 24

Ingredients:

  • 3 tablespoons olive oil, divided
  • 2 pounds lamb meat, cut into 1 1/2 inch cubes
  • 2 teaspoons paprika
  • ¼ teaspoon ground turmeric
  • ½ teaspoon ground cumin
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ½ teaspoon ground cardamom
  • 1 teaspoon kosher salt
  • ½ teaspoon ground ginger
  • 1 pinch saffron
  • ¾ teaspoon garlic powder
  • ¾ teaspoon ground coriander
  • 2 medium onions, cut into 1-inch cubes
  • 5 carrots, peeled, cut into fourths, then sliced lengthwise into thin strips
  • 3 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 1 lemon, zested
  • 1 (14.5 ounce) can homemade chicken broth or low-sodium canned broth
  • 1 tablespoon sun-dried tomato paste
  • 1 tablespoon honey
  • 1 tablespoon cornstarch
  • 1 tablespoon water

Steps:

  • Place diced lamb in a bowl, toss with 2 tablespoons of the olive oil, and set aside. In a large resealable bag, toss together the paprika, turmeric, cumin, cayenne, cinnamon, cloves, cardamom, salt, ginger, saffron, garlic powder, and coriander; mix well. Add the lamb to the bag, and toss around to coat well. Refrigerate at least 8 hours, preferably overnight.
  • Heat 1 tablespoon of olive oil in a large, heavy bottomed pot over medium-high heat. Add 1/3 of the lamb, and brown well. Remove to a plate, and repeat with remaining lamb. Add onions and carrots to the pot and cook for 5 minutes. Stir in the fresh garlic and ginger; continue cooking for an additional 5 minutes. Return the lamb to the pot and stir in the lemon zest, chicken broth, tomato paste, and honey. Bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, stirring occasionally, until the meat is tender.
  • If the consistency of the tagine is too thin, you may thicken it with a mixture of cornstarch and water during the last 5 minutes.

Nutrition Facts : Calories 423 calories, Carbohydrate 23.6 g, Cholesterol 109.2 mg, Fat 20.5 g, Fiber 4.6 g, Protein 35.8 g, SaturatedFat 4.6 g, Sodium 1128.7 mg, Sugar 11.1 g

Top Asked Questions

  1. Can You slow cook Moroccan lamb tagine?
    Slow Cooker Moroccan Lamb Tagine. Tagine (tay-jean) is the name of savory Moroccan meat or poultry stews as well as the ceramic vessel in which they are cooked. A slow cooker creates the same kind of moist, gentle cooking as the ceramic tagine.
  2. How do you cook tagine in a slow cooker?
    Add remaining tagine ingredients to the slow cooker, stir, then cover and cook on low for 6hr, or until the lamb is cooked through and tender. Divide tagine between 6 bowls and top with yogurt, mint and almonds. Serve with flatbreads, couscous or rice.
  3. What is lamb tagine made of?
    Get the Instant Pot Lamb Tagine recipe. Recipe from Feasting At Home. This tagine is made up of tender falling-apart lamb shanks and a sauce made up of onion, garlic, tomatoes, chickpeas, and apricots. Get the Lamb Tagine with Chickpeas & Apricots recipe.
  4. How to cook lamb stew in a crock pot?
    Boil 1 minute. Meanwhile, in 6- to 6 1/2-quart slow cooker bowl, combine onion, garlic, sweet potatoes, parsnips, apricots, coriander, cumin, and cinnamon. Top with browned lamb, any juices in bowl, and broth mixture; do not stir. Cover slow cooker with lid, and cook as manufacturer directs on low setting 8 hours.

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RECIPE - SLOW-COOKED LAMB SHANKS - LCBO
2021-12-29Sear lamb on all sides, cooking in batches and adding more oil as needed, until browned, about 10 minutes. 2. Place lamb in a slow cooker. Add carrots, onion, leek, garlic, rosemary, thyme and bay leaf. Pour in remaining oil, broth and wine. Cover and cook until lamb is very tender, about 4 hours on high heat or 8 hours on low. Delicious served ...
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