Mohamed Shili This Jamie Oliver Traditional Moroccan Lamb Tagine made in the Slow Cooker is prepared with lamb shoulder, olive oil, onion, carrots, ras-el-hanout, and ground cumin. Serve your Slow Cooker Lamb Tagine with fluffy couscous, warm flatbreads, steamed vegetables, and mint yogurt sauce.
Jamie Oliver Slow Cooker Lamb Tagine Ingredients
- 900g lamb shoulder, neck, or leg, cut into chunks
- 1 tbsp olive oil
- 1 onion, chopped
- 3 carrots, cut into chunks
- 2 tsp ras-el-hanout
- 1 tsp ground cumin
- 1 tbsp tomato purée
- 1 chicken or lamb stock cube or stock pot
- 1 sweet potato, cut into chunks
- 30g dried cherries
- ½ tsp honey
- ½ bunch coriander, chopped
- Couscous, to serve
How To Make Jamie Oliver Slow Cooker Lamb Tagine
- Preparation: In a frying pan, heat 1 tablespoon (15ml) of olive oil over medium heat. Fry about 900g (roughly 2 lbs) of lamb chunks until they’re browned on all sides. Transfer them to the slow cooker. In the same pan, sauté 1 chopped onion for about 5 minutes until it starts to soften.
- Spice Mix: To the sautéed onion, add 3 cut carrots. Sprinkle in 2 teaspoons (about 10ml) of ras-el-hanout and 1 teaspoon (about 5ml) of ground cumin. Stir to combine. Add 1 tablespoon (15ml) of tomato purée, crumble in 1 stock cube, and pour in 250ml (about 1 cup) of water. Stir well and transfer this mixture to the slow cooker with the lamb.
- Additional Ingredients: Add 1 cut sweet potato to the slow cooker. Sprinkle in 30g (about 1 ounce) of dried cherries and drizzle ½ teaspoon (about 2.5ml) of honey over the top. Pour in an additional 500ml (about 2 cups) of water to cover the ingredients.
- Cooking Time: Put the lid on the slow cooker. Set the cooker to low if you have 8 hours or to high if you have 4 hours. Let it cook undisturbed.
- Final Touch: Once the cooking time is up, open the lid and stir in a ½ bunch of chopped coriander (cilantro). Serve the tagine hot, alongside some fluffy couscous.
What To Serve With Lamb Tagine
Serve your Slow Cooker Lamb Tagine with fluffy couscous, warm flatbreads, or a side of steamed vegetables for a balanced meal.
How To Store Lamb Tagine
In The Fridge:
Place the leftover Lamb Tagine in an airtight container and store it in the fridge for 3-4 days. Make sure the tagine has cooled down to room temperature before refrigerating.
In The Freezer:
Portion the Lamb Tagine into freezer-safe containers, leaving a bit of space at the top for expansion then seal tightly and store in the freezer for up to 2-3 months.
How To Reheat Lamb Tagine
To reheat transfer the Lamb Tagine to a microwave-safe dish and heat on medium power for 2-3 minutes, stirring halfway through. For the stove, pour the Lamb Tagine into a saucepan and warm over low heat, stirring occasionally until it reaches your desired temperature.
Check out More Recipes From Jamie Oliver:
Jamie Oliver Slow Cooker Lamb Tagine
Description
This Jamie Oliver Traditional Moroccan Lamb Tagine made in the Slow Cooker is prepared with lamb shoulder, olive oil, onion, carrots, ras-el-hanout, and ground cumin. Serve your Slow Cooker Lamb Tagine with fluffy couscous, warm flatbreads, steamed vegetables, and mint yogurt sauce.
Jamie Oliver Slow Cooker Lamb Tagine Ingredients
How To Make Jamie Oliver Slow Cooker Lamb Tagine
- Preparation: In a frying pan, heat 1 tablespoon (15ml) of olive oil over medium heat. Fry about 900g (roughly 2 lbs) of lamb chunks until they’re browned on all sides. Transfer them to the slow cooker. In the same pan, sauté 1 chopped onion for about 5 minutes until it starts to soften.
- Spice Mix: To the sautéed onion, add 3 cut carrots. Sprinkle in 2 teaspoons (about 10ml) of ras-el-hanout and 1 teaspoon (about 5ml) of ground cumin. Stir to combine. Add 1 tablespoon (15ml) of tomato purée, crumble in 1 stock cube, and pour in 250ml (about 1 cup) of water. Stir well and transfer this mixture to the slow cooker with the lamb.
- Additional Ingredients: Add 1 cut sweet potato to the slow cooker. Sprinkle in 30g (about 1 ounce) of dried cherries and drizzle ½ teaspoon (about 2.5ml) of honey over the top. Pour in an additional 500ml (about 2 cups) of water to cover the ingredients.
- Cooking Time: Put the lid on the slow cooker. Set the cooker to low if you have 8 hours or to high if you have 4 hours. Let it cook undisturbed.
- Final Touch: Once the cooking time is up, open the lid and stir in a ½ bunch of chopped coriander (cilantro). Serve the tagine hot, alongside some fluffy couscous.
