SLOW COOKER LAMB TAGINE
Slow Cooker Lamb Tagine is a great Moroccan slow cooked lamb dish that is perfect for a cold winter's day!
Provided by Dave
Categories Main Course
Number Of Ingredients 17
Steps:
- Chop the lamb into 3cm (1¼ inch) chunks, removing any excess fat.
- 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, apricots, fresh ginger, garlic, chickpeas 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 to serve.
Nutrition Facts : Calories 477 kcal, Carbohydrate 49 g, Protein 23 g, Fat 22 g, SaturatedFat 9 g, Cholesterol 62 mg, Sodium 443 mg, Fiber 10 g, Sugar 25 g, ServingSize 1 serving
SLOW COOKER LAMB TAGINE
Cook something hearty and exotic for the family when it's cold outside, like our lamb tagine. If you can't get dried cherries, use apricots or prunes instead
Provided by Lulu Grimes
Categories Dinner, Main course, Supper
Time 4h20m
Number Of Ingredients 13
Steps:
- Fry the lamb in the oil in batches and tip it into the slow cooker. Fry the onion in the same pan for 5 mins or until it softens a little. Add the carrots and spices, stir everything together, add the tomato purée, stock and 250ml water and swirl everything around the pan. Tip into the slow cooker. Add the sweet potato, dried cherries, honey and another 500ml water.
- Cook on low for 8 hrs or high for 4 hrs. Stir in the coriander and serve with couscous. Leave to cool before freezing.
Nutrition Facts : Calories 649 calories, Fat 45 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 10 grams sugar, Fiber 5 grams fiber, Protein 42 grams protein, Sodium 1.3 milligram of sodium
CROCK-POT LAMB TAGINE
Make and share this Crock-Pot Lamb Tagine recipe from Food.com.
Provided by lecole54
Categories Lamb/Sheep
Time 8h30m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Combined cumin, cinnamon, ginger and coriander, and divide mixture in half.
- In a large nonstick skillet, heat 1 T of the oil over high heat, add lamb, half the spice mixture and salt and pepper to taste. Brown the lamb well on all sides, then transfer it to the slow cooker, draining any fat from the skillet.
- Heat remaining oil and spice mixture in the same skillet over medium heat until aromatic, about 20 to 30 seconds. Add to slow cooker. Add the chicken broth, tomatoes, onion, leek, carrots, pear, and dates; stir well.
- Cover and cook on high 4-5 hours, or low 8-10 hours, until lamb is tender.
- To serve, spoon lamb mixture over couscous, and sprinkle the pine nuts over all.
Nutrition Facts : Calories 880, Fat 60.7, SaturatedFat 23.5, Cholesterol 208.7, Sodium 382.3, Carbohydrate 25.3, Fiber 4.4, Sugar 16.4, Protein 57.8
LAMB TAGINE
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
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
SLOW-COOKER SPICED LAMB TAGINE
Bring the flavors of Africa to your dinner table with this slow cooked lamb tagine. A spiced dish made using Progresso® chicken broth.
Provided by Betty Crocker Kitchens
Categories Entree
Time 8h20m
Yield 6
Number Of Ingredients 13
Steps:
- Spray 5- to 6-quart slow cooker with cooking spray. Sprinkle lamb with 1/2 teaspoon of the cumin, the turmeric and salt. In 12-inch skillet, heat oil over medium-high heat. Add half of the lamb; cook 6 minutes, stirring occasionally, until browned on all sides. Remove lamb with slotted spoon; place in slow cooker. Repeat with remaining lamb.
- Discard any remaining drippings from skillet, leaving brown particles in skillet. Add 1/2 cup of the broth to skillet, scraping to loosen particles; cook 1 minute. Pour into slow cooker. Stir in remaining 1/2 teaspoon cumin, remaining 1 cup broth, the onions, plums, honey, tomato paste and carrots.
- Cover; cook on Low heat setting 8 hours or until lamb is tender. Sprinkle individual servings with cilantro and almonds.
Nutrition Facts : Calories 450, Carbohydrate 34 g, Fat 1/2, Fiber 4 g, Protein 32 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 640 mg
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- Trim fat from meat. Cut meat into 1-inch pieces. Place meat in a large bowl. In a small bowl combine salt, ginger, cumin, turmeric, and cinnamon. Sprinkle over meat; toss gently to coat.
- Transfer meat to a 3-1/2- or 4-quart slow cooker. Stir in sweet potato, carrots, onion, tomato, dates, olives, tapioca, lemon peel, lemon juice, honey, and garlic. Pour broth over mixture in cooker.
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