Slow Cooker Lamb Tagine with Dried Cherries and Sweet Potatoes Recipe
Introduction
This slow cooker lamb tagine is a comforting and flavorful dish perfect for a cozy meal. Tender lamb simmers with warming spices, sweet dried cherries, and hearty vegetables, creating a rich and aromatic stew. Serve it with fluffy couscous for a complete, satisfying dinner.
Ingredients
- 900g lamb shoulder, neck, or leg, cut into chunks
- 1 tbsp olive oil
- 1 onion, chopped
- 3 carrots, cut into chunks
- 2 tsp ras-el-hanout
- 1 tsp ground cumin
- 1 tbsp tomato purée
- 1 chicken or lamb stock cube or stock pot
- 1 sweet potato, cut into chunks
- 30g dried cherries
- ½ tsp honey
- ½ bunch coriander, chopped
- Couscous, to serve
Instructions
- Step 1: Heat the olive oil in a pan over medium-high heat. Fry the lamb in batches until browned on all sides, then transfer the browned lamb to the slow cooker.
- Step 2: In the same pan, cook the chopped onion for about 5 minutes until it softens. Add the carrots, ras-el-hanout, and cumin, stirring to coat everything in the spices.
- Step 3: Stir in the tomato purée, crumble in the stock cube or add the stock pot, and pour in 250ml of water. Bring the mixture to a gentle simmer, swirling the pan to combine and loosen any browned bits.
- Step 4: Pour the onion and spice mixture into the slow cooker. Add the sweet potato chunks, dried cherries, honey, and another 500ml of water.
- Step 5: Cover and cook on low for 8 hours or on high for 4 hours, until the lamb and vegetables are tender.
- Step 6: Just before serving, stir in the chopped coriander. Serve the tagine hot with couscous.
Tips & Variations
- For extra depth, brown the lamb well and don’t rush the onion cooking—they build the flavor base.
- Swap dried cherries for raisins or apricots if preferred.
- Add a pinch of cinnamon or a few preserved lemon pieces for a traditional twist.
- If you don’t have a slow cooker, cook the tagine in a heavy casserole dish at 160°C (320°F) for 2–3 hours until tender.
Storage
Allow the tagine to cool completely before transferring to an airtight container. Store in the refrigerator for up to 3 days or freeze for up to 3 months. To reheat, thaw if frozen and gently warm on the stove or in the microwave until piping hot.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other cuts of lamb for this tagine?
Yes, lamb shoulder, neck, or leg are ideal because they become tender with slow cooking. Avoid lean cuts like loin, which can dry out.
Is ras-el-hanout difficult to find?
Ras-el-hanout is a North African spice blend available in most supermarkets or specialty stores. You can also make your own with common spices like cumin, coriander, cinnamon, and paprika.
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Slow Cooker Lamb Tagine with Dried Cherries and Sweet Potatoes Recipe
- Total Time: 8 hours 20 minutes (low) or 4 hours 20 minutes (high)
- Yield: 4 servings 1x
Description
A hearty and aromatic slow cooker lamb tagine featuring tender lamb shoulder cooked with warm spices, sweet potatoes, dried cherries, and fresh coriander. Perfectly paired with fluffy couscous, this comforting North African-inspired stew is slow-cooked to develop rich flavors and melt-in-your-mouth texture.
Ingredients
Main Ingredients
- 900g lamb shoulder, neck or leg, cut into chunks
- 1 tbsp olive oil
- 1 onion, chopped
- 3 carrots, cut into chunks
- 1 sweet potato, cut into chunks
- 30g dried cherries
- ½ bunch coriander, chopped
- Couscous, to serve
Spices and Seasonings
- 2 tsp ras-el-hanout
- 1 tsp ground cumin
- 1 tbsp tomato purée
- 1 chicken or lamb stock cube or stock pot
- ½ tsp honey
Instructions
- Brown the lamb: Heat the olive oil in a pan and fry the lamb chunks in batches until browned on all sides. Transfer the browned lamb pieces to the slow cooker.
- Sauté the onion: In the same pan, fry the chopped onion for about 5 minutes until it softens slightly, releasing its sweetness.
- Add carrots and spices: Add the carrot chunks, ras-el-hanout, and ground cumin to the pan. Stir everything together well to coat the vegetables in spices.
- Incorporate tomato purée, stock and water: Stir in the tomato purée, crumble in the stock cube or pot, and add 250ml water. Swirl everything to combine and scrape up any browned bits from the pan.
- Transfer to slow cooker: Pour the contents of the pan into the slow cooker with the browned lamb. Add the sweet potato chunks, dried cherries, honey, and an additional 500ml water.
- Slow cook the tagine: Cook on low heat for 8 hours or on high heat for 4 hours, until the lamb is tender and flavors are well blended.
- Finish with coriander and serve: Stir in the chopped coriander just before serving. Serve the lamb tagine hot alongside fluffy couscous.
- Storage: Allow the tagine to cool completely before freezing any leftovers for up to 1 month.
Notes
- Using lamb shoulder is ideal because it becomes tender and flavorful with slow cooking.
- Ras-el-hanout is a North African spice mix; if unavailable, you can substitute with a blend of cinnamon, cumin, coriander, and paprika.
- Adjust the water quantity if you prefer a thicker or thinner stew consistency.
- Couscous can be prepared according to package instructions, often by soaking in boiling water or steaming.
- This dish freezes well and is perfect for make-ahead meals.
- For a richer flavor, brown the lamb well and deglaze the pan thoroughly before transferring contents to the slow cooker.
- Prep Time: 20 minutes
- Cook Time: 8 hours (low) or 4 hours (high)
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Moroccan/North African
Keywords: slow cooker lamb tagine, lamb stew, Moroccan tagine, slow cooked lamb, comfort food, easy slow cooker recipe
