Slow-Cooked Moroccan Lamb Tagine

If you don’t have a slow-cooker it’s a worthwhile investment for busy people and this is one of my favourite slow-cooked meals ever. Lamb tagine is great for digestion. It has a sweet and spicy taste and the slow cooking makes the meat rich, tender and melt in the mouth.


11⁄4 lbs (around 1⁄2 kg) boneless shoulder cut into 11⁄2 inch (3cm) chunks 2 tsp ground cinnamon

1 tbsp ground cumin

2 tsp ground ginger or use a thumb size piece of fresh ginger

1 finely chopped fresh red chilli 1⁄4 pint lamb stock

2 tbsp olive oil

400g tin of chopped tomatoes 1 large white onion

4 cloves garlic (peeled and finely sliced or crushed) 4 oz dried apricots

4 oz dried prunes

4 tbsp fresh coriander


Saute onions, over medium heat until translucent. Add garlic, spices and chilli. Lightly fry for about a minute then transfer the fried ingredients to your slow-cooker. In a bowl, season the lamb with salt and pepper, coat in cornflour and add to the slow-cooker along with the stock, tomatoes and dried fruit. Stir everything together. Cook on low for 8 hours, and it will be cooked to perfection when you come home. Serve with bulgur wheat, roast potatoes or brown rice.

Key point: Don’t brown the lamb beforehand; the Moroccans don’t and it will give you a more authentic flavour.