This site uses cookies to enhance your experience. By using our website you consent to our use of cookies.

I agree

Slow Cooker Lamb and Apricot Tagine

Slow Cooker Lamb and Apricot Tagine

The conical lid of Moroccan tagine (earthenware cooking dish) is designed to retain all the cooking steam, which helps cook meat to a mouth-watering tenderness. The slow cooker works exactly the same way. If you haven't got a slow cooker, follow the same steps below, but cook the onion and garlic in a large saucepan and add the other ingredients to it. Bring to the boil, then cook gently for 2 hours until tender before adding the apricots for a further 30minutes of cooking.

  • Prep Time

    20 minutes

    Cooking Time

    10 minutes + 6 hours on a low setting

    Serves

    4

Print

What you'll need


  • 675g (1Ib 8oz) Simon Howie diced lamb

  • 2tsp each of ground cumin, coriander and ginger

  • 1tsp salt

  • freshly ground black pepper

  • 1tbsp clear honey

  • 25g (1oz) butter

  • 1tbsp vegetable oil

  • 2 garlic cloves, peeled and finely chopped

  • 1 large onion, peeled and chopped

  • 1 small cinnamon stick, broken

  • 150g (5oz) ready-to-eat dried apricots

  • 25g (1oz) blanched almonds, toasted

  • 2tbsp freshly chopped coriander

Putting it all together

  1. Put the slow cooker on High setting to preheat for 20 minutes while you prepare the tagine.
  2. Put the lamb in a bow and mix in the ground spices, salt and pepper, and honey.
  3. Heat the butter with the oil in a large frying pan until bubbling and fry the garlic and onion for 5 minutes. Add the spiced lamb and cook, stirring, for about 5 minutes until lightly browned all over.
  4. Transfer all the pan contents to the slow cooker dish and add the cinnamon stick. Pour over 300ml (½ pt) hot water. Put the cooker lid securely on top, reduce the setting to Low and cook for 5 hours.
  5. Remove the lid and foil and stir in the apricots. Re-cover with the lid and continue to cook for a further 1 hour. Discard the cinnamon stick.
  6. To serve, ladle the lamb and apricots over freshly cooked cous cous, and sprinkle with almonds and freshly chopped coriander. Serve the tasty cooking juices separately as gravy.
  • Our Meat

    Dry Cure Bacon

    Dry-Cured and thick cut

    Find Out More
  • Where we Started

    My first love was always farming, but at the age of twelve my dad suggested butchery, so I started as a Saturday boy in a local Perth shop.
    Find Out More
  • Our Shops

    Opening Times Mon - Fri 7am - 5pm, Sat 7am - 4:30pm

    • Perth Shop Manager: Bruce

      Telephone: 01738 626376

    • Auchterarder Shop Manager: Paul

      Telephone: 01764 664888

    Find Us