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.

Slow Cooker Moroccan Lamb Tagine
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14 users rated this recipe an average rating of 4.0
Makes:
6 servings
Prep:
35 mins
Slow Cook:
8 hrs to 10 hrs (low) or 4 to 5 hours (high)
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Slow Cooker Moroccan Lamb Tagine

Ingredients
1 1/2
pounds boneless lamb shoulder or lamb stew meat
1/2
teaspoon salt
1/2
teaspoon ground ginger
1/2
teaspoon ground cumin
1/4
teaspoon ground turmeric
1/4
teaspoon ground cinnamon
1 1/2
cups coarsely chopped, peeled sweet potato
2
medium carrots, cut into 1-inch pieces
1/2
cup chopped onion (1 medium)
1/3
cup chopped roma tomato (1 medium)
1/3
cup pitted whole dates, quartered
1/4
cup pitted green olives, halved
2
tablespoons quick-cooking tapioca
1
tablespoon lemon juice
1
tablespoon honey
2
1
14 1/2 ounce can chicken broth
1
teaspoon orange-flower water
3
cups hot cooked couscous
 
Sliced almonds, toasted

Directions

  1. 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.
  2. 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.
  3. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Stir in orange-flower water.
  4. Serve in shallow bowls over hot cooked couscous. Sprinkle with almonds.

Nutrition Facts

(Slow Cooker Moroccan Lamb Tagine)
    Per serving:
  • 368 kcal cal.,
  • 8 g fat
  • (2 g sat. fat,
  • 1 g polyunsaturated fat,
  • 4 g monounsatured fat),
  • 70 mg chol.,
  • 674 mg sodium,
  • 45 g carb.,
  • 5 g fiber,
  • 13 g sugar,
  • 28 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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