Beef and vegetable stew in pot with ladle and bowls

Slow cooker lamb tagine

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(18 ratings)

Prep: 20 mins Cook: 4 hrs 4 hrs on high or 8 hrs on low


Serves 4

Cook something hearty and exotic for the family when it's cold outside, like our lamb tagine. If you can't get dried cherries, use apricots or prunes instead

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal649
  • fat45g
  • saturates20g
  • carbs17g
  • sugars10g
  • fibre5g
  • protein42g
  • salt1.3g
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  • 900g lamb shoulder, neck or leg, cut into chunks
  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 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
    Sweet potatoes

    Sweet potato

    sweet po-tate-toe

    Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…

  • 30g dried cherries
  • ½ tsp honey



    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • ½ bunch coriander, chopped
  • couscous, to serve



    Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…


  1. Fry the lamb in the oil in batches and tip it into the slow cooker. Fry the onion in the same pan for 5 mins or until it softens a little. Add the carrots and spices, stir everything together, add the tomato purée, stock and 250ml water and swirl everything around the pan. Tip into the slow cooker. Add the sweet potato, dried cherries, honey and another 500ml water.

  2. Cook on low for 8 hrs or high for 4 hrs. Stir in the coriander and serve with couscous. Leave to cool before freezing.

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Comments, questions and tips

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4th Nov, 2019
An OK but unremarkable lamb stew, with a pleasant sweetness from the honey and the fruit. I used the recipe quantities of the spices, and they were barely detectable in the finished dish. If I do it again, I'll use 50% more ras-el-hanout and 25% more cumin - and about half the liquid (it's extremely runny).
18th Mar, 2018
Cooked this for dinner on Friday and it was lovely but did need a few tweaks which gave it the flavour we would look for in a tagine. This is a recipe for 4 people but I still added all the coriander & cumin for 600g lamb for 3 people and 2 generous tsp of Ras-el-hanout. Mine cooked for 7 hours on slow. We scored it 8/10 and will be repeating it for sure
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