Recipes and Cooking Slow Cooker Moroccan Lamb Tagine 3.8 (36) 2 Reviews 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on February 17, 2012 Print Rate It Share Share Tweet Pin Email Prep Time: 35 mins Slow Cook Time: 8 hrs Total Time: 8 hrs 35 mins Servings: 6 Jump to Nutrition Facts Ingredients 1 ½ - 2 pound boneless lamb shoulder or lamb stew meat ½ teaspoon salt ½ teaspoon ground ginger ½ teaspoon ground cumin ¼ teaspoon ground turmeric ¼ teaspoon ground cinnamon 1 ½ cup coarsely chopped, peeled sweet potato 2 medium carrots, cut into 1-inch pieces ½ cup chopped onion (1 medium) ⅓ cup chopped roma tomato (1 medium) ⅓ cup pitted whole dates, quartered ¼ cup pitted green olives, halved 2 tablespoon quick-cooking tapioca ½ teaspoon finely shredded lemon peel 1 tablespoon lemon juice 1 tablespoon honey 2 cloves garlic, minced 1 14.5 ounce can chicken broth 1 teaspoon orange-flower water 3 cup hot cooked couscous Sliced almonds, toasted Directions 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. 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. Serve in shallow bowls over hot cooked couscous. Sprinkle with almonds. Rate it Print Nutrition Facts (per serving) 368 Calories 8g Fat 45g Carbs 28g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 368 % Daily Value * Total Fat 8g 10% Saturated Fat 2g 10% Cholesterol 70mg 23% Sodium 674mg 29% Total Carbohydrate 45g 16% Total Sugars 13g Protein 28g Vitamin C 10.6mg 53% Calcium 70.7mg 5% Iron 2.9mg 16% Potassium 779mg 17% Folate, total 32.3mcg Vitamin B-12 2.6mcg Vitamin B-6 0.5mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.