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.
20 minutesCooking Time
10 minutes + 6 hours on a low settingServes
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
- Put the slow cooker on High setting to preheat for 20 minutes while you prepare the tagine.
- Put the lamb in a bow and mix in the ground spices, salt and pepper, and honey.
- 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.
- 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.
- 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.
- 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.