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–+ servings
Lamb Tagine

Moroccan Style Lamb Tagine

461kcal
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Prep 10 minutes
Cook 6 hours
Resting Time 5 minutes
Total 6 hours 15 minutes
A rich Moroccan Style Lamb Tagine stew is a real crowd-pleaser and the ultimate tastebud sizzler. With unusually fragrant ingredients and aromatic spices, a great dinner packed with mega amounts of flavors is a sure winner to satisfy those curious taste buds.
Servings 6
Course Dinners
Cuisine African

Ingredients

Equipment

Method

Slow Cooker
  1. Switch on your slow cooker to Auto setting, if you don’t have Auto setting then set it to Low.
  2. Peel and slice the onion thinly, then add to the slow cooker.
    1 large Red Onion
  3. Add the frozen butternut squash to the slow cooker.
    300 grams Frozen Butternut Squash
  4. Peel garlic and finely chop or use a garlic press, then to the slow cooker.
    3 Garlic Cloves
  5. Wash the preserved lemons before halving, add to slow cooker.
    2 Preserved Lemons
  6. Add the remaining ingredients to your slow cooker.
    1 kg Diced Lamb, 50 grams Tagine Paste, 400 ml Beef Stock, 200 grams Pitted Dried Prunes, 1/2 tsp Turmeric Powder, 1 tsp Ground Ginger, 1 tsp Ground Ceylon Cinnamon, 1 pinch Himalayan Salt
  7. Stir all the ingredients.
  8. Allow it to cook for at least 6 hours before eating.
  9. Serve and enjoy!
Tagine Pot
  1. If your tagine pot is new, it will need to be pre-seasoned before use. Please check the notes section for more seasoning details.
  2. We now need to layer the tagine ingredients. First, add onions, garlic, butternut, and fruit, this will prevent the meat from burning on the bottom and sticking. Now add the meat, then sprinkle spices, and olive oil generously over the meat and vegetables. Finally, add the stock. Lid the tagine and cook in the oven or on the stovetop.
    1 kg Diced Lamb, 50 grams Tagine Paste, 1 large Red Onion, 400 ml Beef Stock, 300 grams Frozen Butternut Squash, 200 grams Pitted Dried Prunes, 3 Garlic Cloves, 1/2 tsp Turmeric Powder, 1 tsp Ground Ginger, 1 tsp Ground Ceylon Cinnamon, 1 pinch Himalayan Salt, 2 Preserved Lemons, 60 grams Extra Virgin Olive Oil
  3. To prevent the tagine from cracking, avoid using high heat. Place it above the heat source rather than directly on it (an electric hob requires a diffuser). Place over low to medium heat and simmer for a while.
  4. Check the liquid level after about two hours. Add a further ¼ cup of stock if the mixture is too thick.
  5. Tagine pots can make a lovely serving dish. Be sure to give the tagine 15 minutes to cool before serving.

Nutrition

Calories461kcalCarbohydrates31gProtein37gFat22gSaturated Fat5gPolyunsaturated Fat2gMonounsaturated Fat11gCholesterol108mgSodium253mgPotassium1061mgFiber4gSugar15gVitamin A5577IUVitamin C13mgCalcium70mgIron4mg

Notes

Here are some top tips to help you succeed in making the slow-cooked Lamb Tagine like a pro:
  1. You do not need to soak the dried apricots before adding them to the Slow Cooker, but if you're using the tagine pot, soaking will help them plump up.
  2. If you cook on a hob, use a diffuser, and if you prefer to cook in a tagine pot, use a heat-resistant pot.
  3. Tagine is best cooked slow and low; don't rush it.
  4. The lamb doesn't need to be browned before slow cooking, and browning the meat for the tagine pot is optional.
  5. Never cook tagine in a saucepan on the stovetop or bake it in the oven because the flavors won't have time to meld.
  6. If you're using a tagine pot, layer the ingredients.
  7. If using preserved lemons, remember that they can be quite salty. Rinse them before using, and taste the Tagine as you go to avoid oversalting.
  8. Allow the tagine to rest for 5 minutes before serving. This lets the flavors meld together, resulting in a more harmonious taste.
  9. Lamb tagine often tastes better the next day. Consider making it in advance and reheating it to allow the flavors to meld further.
  10. Though lamb is traditional, a great alternative is chuck beef, chicken breast, or your favorite seafood.
  11. The tagine pot should be pre-seasoned before use. To season, put the base and lid in water for two hours. Dry the tagine pot before applying olive oil to the inside and outside of the lid and base.
    Set the oven to 300°F and place the cookware inside. After two hours of baking, turn off the oven and let the tagine cool fully. Before using the tagine, wash it and give it another olive oil brushing.
    NOTE: The next time you use your tagine pot, it will not need seasoning, only oiling.

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