Description
This slow-cooked lamb tagine recipe delivers incredibly tender lamb in a rich, fragrant North African spice blend. Toasted pine nuts and chickpeas add texture and flavor to this comforting dish.
Ingredients
- 2.5 lbs lamb shanks or shoulder, cut into large chunks
- 3 tbsp olive oil
- 2 yellow onions, finely chopped
- 4 cloves garlic, minced
- 1 tsp ground cinnamon
- 1 tsp ground cumin
- 1 tsp ground ginger
- 1/2 tsp ground turmeric
- 1/2 tsp sweet paprika
- 1/4 tsp cayenne pepper (optional)
- Salt and freshly ground black pepper to taste
- 1/2 cup dried apricots, halved
- 1/2 cup golden raisins
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/4 cup tomato paste
- 2 cups chicken or beef broth
- Zest and juice of 1 lemon
- 2 tbsp honey
- 1/4 cup pine nuts, toasted
- Chopped fresh parsley or cilantro for garnish
- 1 preserved lemon, quartered and rinsed (optional)
Instructions
- Brown the lamb: Heat olive oil in a large tagine or Dutch oven over medium-high heat. Season lamb with salt and pepper. Sear in batches until browned on all sides. Remove lamb and set aside.
- Build the flavor base: In the same pot, sauté chopped onions over medium heat until translucent (about 7 minutes). Add minced garlic and all spices (cinnamon, cumin, ginger, turmeric, paprika, cayenne). Stir for 1 minute until aromatic.
- Simmer the stew: Return lamb to the pot. Add tomato paste, apricots, raisins, chickpeas, broth, lemon zest and juice, and honey. Add preserved lemon if using. Stir to combine and bring to a gentle simmer.
- Low and slow cooking: Cover the tagine or Dutch oven. Reduce heat to low and cook for about 2.5 hours, or until lamb is fork-tender and broth is rich.
- Toast the pine nuts: While the tagine simmers, toast pine nuts in a dry skillet over medium-low heat, stirring frequently, until golden brown. Set aside.
- Final touch and serve: Check tagine for seasoning, adjusting salt, lemon juice, or honey as needed. Serve hot, sprinkled with toasted pine nuts and fresh herbs.
Notes
- For an authentic Moroccan lamb tagine with preserved lemon, include the preserved lemon quartered and rinsed.
- Lamb shanks are ideal for this slow-cooked lamb stew, yielding meat that easily pulls away from the bone.
- Serve this easy slow cooker lamb tagine with fluffy couscous or warm flatbreads.
- Prep Time: 25 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 600-700 kcal (estimate)
- Sugar: Approx. 20-25g (estimate)
- Sodium: Approx. 400-600mg (estimate)
- Fat: Approx. 30-40g (estimate)
- Saturated Fat: Approx. 8-12g (estimate)
- Unsaturated Fat: Approx. 20-25g (estimate)
- Trans Fat: 0g (estimate)
- Carbohydrates: Approx. 40-50g (estimate)
- Fiber: Approx. 8-10g (estimate)
- Protein: Approx. 40-50g (estimate)
- Cholesterol: Approx. 150-200mg (estimate)
Keywords: Slow Cooked Lamb Tagine, slow cooked lamb stew, lamb tagine recipe slow cooker, authentic lamb tagine recipe, Moroccan lamb tagine recipe, easy slow cooker lamb tagine, how to make lamb tagine slow cooker, best lamb tagine recipe, tender lamb tagine recipe, spicy lamb tagine recipe, lamb and apricot tagine slow cooker, lamb and chickpea tagine recipe, vegetable lamb tagine slow cooker, lamb tagine with preserved lemon, slow cooker lamb stew recipe, what is lamb tagine, why use a slow cooker for lamb tagine, traditional lamb tagine cooking method, slow cooked Moroccan lamb stew, lamb tagine spices and ingredients, simple lamb tagine recipe