Slow Cooker Morrocan Lamb Tagine
Third meal in the crock pot and it’s a doozy.
Sweet, rich and yet still kind of light. This was our new year’s eve dinner and not a bad note to end the year on.
Slow Cooker Morrocan Lamb Tagine:
Ingredients:
450g stewing lamb, chopped into cubes and with as much fat as possible taken off
1 tbsp plain flour
1 onion, chopped finely
2 garlic cloves, crushed
1 stick of celery, chopped
a handful of apricots, halved
a handful of raisins
half a butternut squash, cubed
1 courgette, chopped
2 cups (around 500ml) chicken stock
a few sprigs of rosemary
3 tsp garam masala (or 1 tsp cumin, 1 tsp coriander, 1/2 tsp ground ginger, 1/2 tsp cinnamon)
2 tsp paprika
1 tsp honey
zest of 1 lemon
Method:
Toss the lamb chunks in the flour and brown in a pan over a high heat (you can also do this with the onion and garlic too if you like).
Put the onion, garlic, carrot, dried fruit and lamb into the crock pot with the meat on top.
Sprinkle over the spices, herbs, honey and lemon zest, add the stock and give it a good mix.
Cook on low for 4 hours.
Add the butternut squash and courgette and cook for another hour, or until the meat is really tender.
Serve with couscous.
On the subject of couscous, I frickin’ love the stuff. We used to buy those little sachets of pre-seasoned stuff, but now we just buy it plain and spice it up ourselves before sticking it in a jar for use as-and-when. The current batch is seasoned with: garam masala, chicken stock, raisins, mixed seeds, chilli flakes and pistachios. To ‘cook’, just add a tsp of butter, pour over boiling water, cover for 5 minutes and voila.
