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–+ servings

Lamb Tagine

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Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Servings: 4 people
Course: Main Dish
Cuisine: Family Friendly, Gluten Free, Slow Cooker
Ingredients Method

Ingredients
  

  • Coconut oil
  • 500 g Lamb neck fillet
  • 1 onion
  • 2 Carrots roughly chopped
  • 2 garlic cloves crushed
  • 1 tin chickpeas drained
  • 200 g Dried apricots
  • 2 tsp cumin
  • 1 tsp Paprika
  • 1 tsp Dried coriander
  • 1/2 tsp cinnamon
  • A Thumb sized piece of ginger grated
  • 1 tin Chopped tomatoes
  • 250 g Sweet potato roughly chopped
  • Salt and pepper
  • 200 ml Stock vegetable or chicken

Method
 

  1. In a large pan, heat the coconut oil on a medium heat: add the lamb and brown on all sides transfer to plate.
  2. Add the onions, ginger and carrots and fry for a few minutes. Add the garlic and cook for a further minute.
  3. Add the lamb back in with all of the spices. Cook for a minute to allow the spices to become fragrant. Add the tomatoes, stock, apricots and chickpeas and season well. Bring the mixture to the boil and simmer for 10 minutes (this is not essential but will thicken the sauce)
  4. Transfer to a slow cooker and cook for 5 hours on high.
  5. Add the sweet potatoes and cook for a further 2-3 hours on low until the sweet potatoes have cooked through, keep an eye on them or they will turn to mush very quickly.
Alternative method
  1. Pop into a casserole dish and into the oven at 160/140/gas mark 3 for 1-1 1/2 hours adding the sweet potatoes 30 minutes before serving (or boil them separately on the hob and add to the dish)
Serve
  1. Serve with rice, quinoa or green vegetables.

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