Warming, comforting and so easy to do; this tagine is perfect for bunging in the slow cooker before you leave for work in the morning. When you return you will be greeted by the delicious smells of Morrocco and mouth wateringly tender lamb. Delicious served with fluffy cous cous and steamed green vegetables. Recipe adapted from BBC Good Food.
Cooking Time: 20 minutes prep time (plus 4-8 hours cooking time)
Serves: 4
Ingredients
600 g lean diced lamb shoulder
1 tbsp olive oil
1 onion, finely chopped
2 carrots, cut into chunks
2 tsp ras-el hanout
1 tsp ground cumin
1 tbsp tomato puree
1 chicken or lamb stock cube
1 sweet potato, cut into chunks
1 tin chickpeas
25 g dried apricots
1/2 tsp honey
1/2 bunch of fresh coriander, chopped
Method
1. Fry the lamb in batches, until golden brown on the outside, before tipping into the slow cooker pan.
2. Fry the onions in the same pan for 5 minutes until the are softened. Add the carrots, spices and stir everything together. Add the tomato puree, stock cube and 250 ml boiling water and mix again.
3. Pour everything into the slow cooker with the lamb. Add the sweet potato, apricots, chickpeas, honey and a further 500 ml of boiling water.
4. Cook on low for 8 hours (or high for 4 hours). Just before serving scatter over the coriander and serve on a bed of cous cous.
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