This North African dish is traditionally cooked in a tagine pot, hence it's name! However, we have cooked this tagine in a slow cooker, which does all the hard work for you. This lamb dish is delicately spiced with za'tar, cinnamon and cumin and then further enriched with flavours such as apricot, olives and chickpeas. Delicious when served with flatbreads, rice or couscous!
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Yields:
6 serving(s)
Prep Time:
20 mins
Cook Time:
6 hrs 20 mins
Total Time:
6 hrs 40 mins
Cal/Serv:
558
Ingredients
For the tagine
1 Tbsp. vegetable oil
900 g lamb neck fillet, cut into 3cm pieces
1 large onion, finely chopped
1 tsp. za’tar
1 tsp. ground cinnamon
1 tsp. ground cumin
1 Tbsp. tomato purée
400 g tin chopped tomatoes
300 ml chicken stock
400 g tin chickpeas, drained and rinsed
100 g pitted green olives
75 g dried apricots
To serve
100 g natural yoghurt
Small handful mint leaves, roughly chopped
50 g flaked almonds, toasted
Directions
Step 1Heat oil in a large frying pan on medium-high heat and brown the lamb all over, in batches if necessary. Remove with a slotted spoon and transfer to the slow cooker.
Step 2Reduce heat to medium, add onions with a large pinch of salt and cook for 10min, stirring regularly, until softened. Stir in the spices and tomato purée, and cook for 1min, until fragrant. Transfer to the slow cooker.
Step 3Add remaining tagine ingredients to the slow cooker, stir, then cover and cook on low for 6hr, or until the lamb is cooked through and tender.
Step 4Divide tagine between 6 bowls and top with yogurt, mint and almonds. Serve with flatbreads, couscous or rice.
Freeze ahead
Prepare to end of step 3. Cool, transfer to a freezer-safe container or bag and freeze for up to 1 month. To serve, defrost in fridge and reheat in a pan until piping hot. Complete recipe.
Good Housekeeping
Per Serving:
Calories: 558
Protein: 37g
Total fat: 36g
Saturates: 14g
Carbs: 18g
Total sugars: 11g
Fibre: 6g
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