Lamb tagine

Ingredients List

  • Olive oil
  • 1.4kg British lamb shoulder, diced into 2-4cm cubes
  • 2 red onions, diced
  • 6 garlic cloves, crushed or diced
  • Spice mix
  • 4 tsp ground cumin (1/2 the amount seeds)
  • 4 tsp ground coriander (1/2 the amount seeds)
  • 1 tbsp sweet paprika
  • 1 tbsp ground ginger
  • 1 tsp hot chilli powder
  • 1 tsp ground turmeric
  • For the broth
  • 2 cinnamon sticks
  • large pinch of saffron
  • 1 preserved lemon (from a jar), diced
  • 200g dried apricot (ready to eat)
  • 200g stoned dates, chunky chopped
  • 200g stoned prunes
  • 500ml chicken stock
  • 2 x 400g tins chopped tomatoes
  • 2 tsp rosewater
  • (optional) 400g tin chickpeas, drained and rinsed
  • To serve
  • Pomegrante seeds
  • 100g shelled pistachios
  • small bunch coriander, leaves roughly chopped


  1. in a large dry pan, toast your spices, do whole spices first, followed by ground.
  2. in a large pan heat some olive oil
  3. in batches seal the lamb, and put straight into the slow cooker add olive oil as required.
  4. Saute the onions and garlic in the same pan you did the lamb in then add them to the slow cooker
  5. add the spice mix
  6. deglaze the pan with the chicken stock, then add to the slow cooker
  7. add the chopped tomatoes, cinnamon sticks, safron, preserved lemon, apricots, dates prunes the rosewater (and chickpeas) to the slow cooker
  8. Top up with water, so that everything is just covered.
  9. cover and cook for 5 hours on low.
  10. To serve
  11. Serve with some basic rice
  12. Toast the pistachios in a dry pan and scatter over with the pomegrante seeds and some coriander
  13. Insert into face.

Notes & thoughts