Nigella Lamb Tagine Slow Cooker recipe is made with lamb, olive oil, onion, carrots, ras-el-hanout, cumin, tomato purée, stock, sweet potato, dried cherries, honey, and coriander this recipe takes a total of 8 hours and 15 minutes to cook and serves 4 people.
Try More Nigella Lawson Recipes:
🧡 Why You’ll Love This Lamb Tagine Slow Cooker Recipe:
- Rich Flavor: The combination of spices and slow-cooked lamb creates a deeply flavorful and aromatic dish.
- Easy Preparation: Simple steps and a slow cooker make this recipe convenient and stress-free.
- Nutritious Ingredients: Packed with vegetables and lean lamb, this tagine is both healthy and satisfying.
- Versatile Serving: Perfect with couscous, rice, or bread, making it adaptable to various meal preferences.
❓ What Is Nigella Lamb Tagine Slow Cooker Recipe?
Nigella Lamb Tagine Slow Cooker is a savory Moroccan-inspired dish made with lamb chunks, olive oil, onion, carrots, ras-el-hanout, cumin, tomato purée, sweet potato, dried cherries, honey, and coriander.
🍖 Nigella Lamb Tagine Slow Cooker 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 Nigella Lamb Tagine Slow Cooker
- Fry the lamb in batches with oil and put it in the slow cooker.
- Fry the onion in the same pan for 5 minutes until soft.
- Add the carrots and spices, then stir everything together.
- Add tomato purée, stock, and 250ml water, then mix well.
- Pour everything into the slow cooker, then add sweet potato, dried cherries, honey, and 500ml more water.
- Cook on low for 8 hours or high for 4 hours, then stir in coriander.
- Serve with couscous or let it cool before freezing.
💭 Recipe Tips:
- Use lamb shoulder, neck, or leg for the best texture and flavor.
- Add a cornstarch or flour slurry to thicken the tagine sauce.
- Brown the lamb before slow cooking for richer, deeper flavors.
- Reduce initial liquid to prevent the tagine from becoming too watery.
- Adjust spices gradually and taste frequently to manage the tagine’s spiciness.
🥗 What To Serve With Lamb Tagine Slow Cooker?
Serve Lamb Tagine Slow Cooker with Mac And Cheese, Nduja Pasta, Courgette Pasta, Pea Risotto, Sweet Potato Mac And Cheese or Ratatouille for a balanced meal.
🎚 How To Store Leftovers Lamb Tagine Slow Cooker?
- In The Fridge. Store leftovers lamb tagine slow cooker in an airtight container in the refrigerator for up to 3 days.
- In The Freezer. Cool leftovers lamb tagine slow cooker completely then transfer it to a freezer-safe container freeze for up to 3 months.
🥵 How To Reheat Leftovers Lamb Tagine Slow Cooker?
- On the stovetop: Transfer leftovers lamb tagine slow cooker to a saucepan and heat on low to medium for up 4-8 minutes stirring occasionally until thoroughly warmed.
- In the oven: Place leftovers lamb tagine slow cooker in an oven-safe dish cover with foil and heat at 325°F (163°C) for 3-6 minutes.
- In the microwave: Transfer leftovers lamb tagine slow cooker to a microwave-safe dish cover with a vented lid or plastic wrap and heat on medium power for 2-3 minutes.
FAQ’S
What cut of lamb is best for slow cooker tagine?
The best cuts of lamb for slow cooker tagine are shoulder, neck, or leg these cuts have more connective tissue and fat, which break down during slow cooking, making the meat tender and flavorful.
How do I thicken lamb tagine in a slow cooker?
To thicken lamb tagine, use a slurry of cornstarch or flour mixed with water add it in the last 30 minutes of cooking. Alternatively, remove the lid in the final hour to let excess liquid evaporate.
Is it necessary to brown lamb before adding it to the slow cooker?
Browning lamb before adding it to the slow cooker enhances flavor and locks in juices. It creates a rich, deep taste through the Maillard reaction, but it’s not strictly necessary.
How do I prevent lamb tagine from becoming too watery?
To prevent lamb tagine from becoming watery, avoid adding too much liquid initially. Remove the lid during the last hour of cooking to allow excess liquid to evaporate and thicken the sauce.
Try More Nigella Lawson Recipes:
Nigella Lamb Tagine Slow Cooker Nutrition Facts
Amount Per Serving
- Calories: 649kcal
- fat: 45g
- saturates: 20g
- carbs: 17g
- sugars: 10g
- fibre: 5g
- protein: 42g
- salt: 1.3g
Nigella Lamb Tagine Slow Cooker
Description
Nigella Lamb Tagine Slow Cooker recipe is made with lamb, olive oil, onion, carrots, ras-el-hanout, cumin, tomato purée, stock, sweet potato, dried cherries, honey, and coriander this recipe takes a total of 8 hours and 15 minutes to cook and serves 4 people.
Ingredients
Instructions
- Fry the lamb in batches with oil and put it in the slow cooker.
- Fry the onion in the same pan for 5 minutes until soft.
- Add the carrots and spices, then stir everything together.
- Add tomato purée, stock, and 250ml water, then mix well.
- Pour everything into the slow cooker, then add sweet potato, dried cherries, honey, and 500ml more water.
- Cook on low for 8 hours or high for 4 hours, then stir in coriander.
- Serve with couscous or let it cool before freezing.
Notes
- Use lamb shoulder, neck, or leg for the best texture and flavor.
Add a cornstarch or flour slurry to thicken the tagine sauce.
Brown the lamb before slow cooking for richer, deeper flavors.
Reduce initial liquid to prevent the tagine from becoming too watery.
Adjust spices gradually and taste frequently to manage the tagine’s spiciness.