Lamb tagine — Adapted from the original recipe (opens in a new tab) Method ↓ Metric US Print Ingredients Copy Lamb 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 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 400g tin chickpeas, drained and rinsed (optional) To serve Pomegrante seeds 100g shelled pistachios small bunch coriander, leaves roughly chopped Method Cook Tagine 01 In a large dry pan, toast your spices, do whole spices first, followed by ground. 02 In a large pan heat some olive oil 03 In batches seal the lamb, and put straight into the slow cooker add olive oil as required. 04 Saute the onions and garlic in the same pan you did the lamb in then add them to the slow cooker 05 Add the spice mix 06 Deglaze the pan with the chicken stock, then add to the slow cooker 07 Add the chopped tomatoes, cinnamon sticks, safron, preserved lemon, apricots, dates prunes the rosewater (and chickpeas) to the slow cooker 08 Top up with water, so that everything is just covered. 09 Cover and cook for 5 hours on low. To serve 10 Serve with some basic rice 11 Toast the pistachios in a dry pan and scatter over with the pomegrante seeds and some coriander 12 Insert into face. Filed under Moroccan Lamb Main