Slow Cooker Moroccan Lamb Tagine

Name: Slow Cooker Moroccan Lamb Tagine Recipe
Prep time: 40 min
Cook time: 480 min
Total time: 520 min
Yield: 6
Ingredients: 500g Lamb cut into bite sized pieces; 3 tbs oil; 2 tsp paprika; 1/4 tsp turmeric; 1/2 tsp gound cumin; 1/4 tsp cayenne pepper; 1 tsp ground cinnamon; 1/4 tsp gound cloves; 1/2 tsp ground cardamom; 1 tsp salt; 1/2 tsp gound ginger; 3/4 tsp garlic powder; 3/4 tsp ground coriander; 2 medium onions cut 1 inch cubes; 5 medium carrots cut 1 inch pieces; 1 eggplant/aubergine; 3 cloves garlic; 1 tbsp grated fresh ginger; 1 lemon zested; 3/4 cup chopped dried apricots; 3/4 cup chopped dried prunes; 265g (drained can) garbanzo beans/chickpeas; 1 can chicken broth; 1 tbsp sun dried tomato paste or tomato paste; 1 tbsp honey; 1 tbsp cornstarch; 1 tbsp water

(2)

Minutes to Prepare: 40
Minutes to Cook: 480

Number of Servings: 6

Ingredients

500g Lamb, cut into bite sized pieces3 tbs oil2 tsp paprika1/4 tsp turmeric1/2 tsp gound cumin1/4 tsp cayenne pepper1 tsp ground cinnamon1/4 tsp gound cloves1/2 tsp ground cardamom1 tsp salt 1/2 tsp gound ginger3/4 tsp garlic powder3/4 tsp ground coriander2 medium onions cut 1 inch cubes5 medium carrots cut 1 inch pieces1 eggplant/aubergine3 cloves garlic1 tbsp grated fresh ginger1 lemon zested3/4 cup chopped dried apricots3/4 cup chopped dried prunes265g (drained can) garbanzo beans/chickpeas1 can chicken broth1 tbsp sun dried tomato paste or tomato paste1 tbsp honey1 tbsp cornstarch1 tbsp water

Directions

Heat 1 tbsp oil in a pan and brown the lamb. Add the spices and cook for one minute until aromatic then remove the lamb and add to the crockpot. Heat another 1 tbsp oil in the pan add onions, carrots, eggplant, garlic and fresh ginger and cook for two minutes then combine with the remaining ingredients (lemon zest, chicken broth, tomato paste, honey, chickpeas and apricots and prunes). Combine all the ingredients in the crock pot, stir and cook on low for eight hours. Serve with couscous.

Number of Servings: 6

Recipe submitted by SparkPeople user MELLY75.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 420.6
Total Fat: 13.0 g
Cholesterol: 53.8 mg
Sodium: 955.1 mg
Total Carbs: 56.4 g
Dietary Fiber: 10.8 g
Protein: 25.0 g

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Member Reviews

SHARONSPENCER7
Fabulous rich flavoured dish. Highly recommend. Was left with 1tbs oil 1tbs water 1tbs cornstarch not mentioned in recipe. Combined water and cornstarch and added to broth. Came out beautifully and added a little thickness. I recommend this simple recipe - 8/23/13
LALLYJANE1
Delicious! Left out the chickpeas aubergine and prunes as I didn't have any, added courgettes instead - will definately make again - 6/2/10
JPINNEO
The spices are delicious. I add yellow squash and sometimes sweet potato. I don't use prunes but raisins. I also use a can of diced tomatoes rather than the tomato paste. Small tweaks. really good and easy. I also made it in the Instant Pot. - 3/27/20