Slow Cooker Lamb Tagine

When I was a kid and got a present I would immediately use it, even if that meant wearing a parka in July or playing with my ice cream stand at Christmas.  I haven’t grown up all that much because when my brand new slow cooker arrived in the mail it was less than 24 hours before I broke that baby in.  My friend Tommy had convinced me to upgrade from my old school crock pot to one with a digital timer.  After some research I settled on the Set n’ Forget from Hamilton Beach and have been really happy with it so far.  The best thing about having the timer is that I put the lamb tagine in before I went to work and set it for 8 hours – once it hits the proscribed time the slow cooker switches to a warming mode.  I was worried that the food would be overcooked and dry but it was perfect.  I always wondered how people were cooking in their slow cooker and working a full work day but now I can be one of those people!  Browning the lamb at 7:00am wasn’t the highlight of my day but coming home to an almost complete meal was – I served this dish alongside some couscous which only requires boiling water.  Viola, a dinner party!

Le Souk Ceramique Citronique Design Cookable Tagine - 30 (Tunisia)

A tagine is actually an earthenware cooking vessel from Northern Africa (and the name of dishes made in it).  Its conical shape helps seal in moisture to braise chicken or lamb dishes just like its more modern slow cooker friend.  I would love to have this hand-painted one from Tunisia, maybe not to cook in but to use as a serving dish, but tagines are pretty large for a single use item!  So the slow cooker it is, just make sure to serve it up in a pretty dish before devouring it.  I included some traditional Northern African flavors like the olives and preserved lemons to give this dish a lot of contrasting flavors.  If you have never cooked with preserved lemons before this is a great way to start – you can buy them in a jar or make them yourself (I did once and went back to buying them as I couldn’t tell the difference).  Because they are processed in salt the lemon rind becomes edible and has a lovely smooth flavor unlike the sharp citrus bite of fresh lemons.  They last forever in the fridge and really punch up the slow cooked lamb.  I like the Les Moulins Mahjoub brand but any will do.  This dish also freezes really nice so make up a big batch this weekend and squirrel some away for a rainy day.

Slow Cooker Lamb Tagine (printable version at the end of the post)

Inspiration:  my new slow cooker!
Special Equipment:  slow cooker

  • 2 – 3 tablespoons canola or vegetable oil
  • 2 pounds of lamb leg, trimmed and cut into 1 to 1 1/2 inch cubes
  • 1/2 cup flour
  • 1 large onion, chopped
  • 4 carrots, peeled and cut into large pieces on a diagonal
  • 3 cloves garlic, peeled and sliced
  • 1 teaspoon ground ginger
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon cinnamon
  • 1 teaspoon cardamon
  • 1/2 teaspoon cayenne
  • 1/2 cup port (or red wine)
  • 1/2 cup water
  • 1/4 of a preserved lemon, rinsed, seeded and chopped finely
  • 1/3 cup golden raisins
  • 1/3 cup green pitted olives
  • 1/4 cup chopped parsley

In a large skillet heat 2 tablespoons of oil over medium high heat.  Put the flour in a bowl and season it with salt and pepper.  Working in batches (should take 2 to 3 max) dredge (i.e. toss the meat in the flour and then shake off the excess) the lamb cubes adding them to the hot oil.  Only do enough that can fit in the pan.  Brown the pieces all over, cooking a couple of minutes on each side, before adding them to the slow cooker.

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Add more oil if necessary to brown all the batches of lamb.  Then add the onion, carrot and garlic to the skillet, lowering the heat to medium if necessary to keep from burning.  Cook for 5 minutes or so until the onion begins to soften, then add all of the spices along with salt and pepper.  Cook for another minute or so, stirring until all the veggies are combined with the spices.

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Pour in the port and use it to deglaze the pan (i.e. get all the brown bits off the bottom of the pan).  Dump everything in the skillet in to the slow cooker on top of the lamb.  Add a 1/2 cup of water and stir everything together.

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Set for 8 hours on low or 5 hours on high.  Once it has finished cooking you can refrigerate for several days or freeze for several months.  Right before serving (or while you are reheating it) stir in the chopped preserved lemon, raisins and olives, stirring to combine.  Let those ingredients heat through and then serve with the parsley sprinkled on top.

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Slow Cooker Lamb Tagine

  • Servings: 4-6
  • Time: 5 to 8 hours
  • Print

Special Equipment:  slow cooker

  • 2 – 3 tablespoons canola or vegetable oil
  • 2 pounds of lamb leg, trimmed and cut into 1 to 1 1/2 inch cubes
  • 1/2 cup flour
  • 1 large onion, chopped
  • 4 carrots, peeled and cut into large pieces on a diagonal
  • 3 cloves garlic, peeled and sliced
  • 1 teaspoon ground ginger
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon cinnamon
  • 1 teaspoon cardamon
  • 1/2 teaspoon cayenne
  • 1/2 cup port (or red wine)
  • 1/2 cup water
  • 1/4 of a preserved lemon, rinsed, seeded and chopped finely
  • 1/3 cup golden raisins
  • 1/3 cup green pitted olives
  • 1/4 cup chopped parsley

In a large skillet heat 2 tablespoons of oil over medium high heat.  Put the flour in a bowl and season it with salt and pepper.  Working in batches (should take 2 to 3 max) dredge (i.e. toss the meat in the flour and then shake off the excess) the lamb cubes adding them to the hot oil.  Only do enough that can fit in the pan.  Brown the pieces all over, cooking a couple of minutes on each side, before adding them to the slow cooker.  Add more oil if necessary to brown all the batches of lamb.  Then add the onion, carrot and garlic to the skillet, lowering the heat to medium if necessary to keep from burning.  Cook for 5 minutes or so until the onion begins to soften, then add all of the spices along with salt and pepper.  Cook for another minute or so, stirring until all the veggies are combined with the spices.  Pour in the port and use it to deglaze the pan (i.e. get all the brown bits off the bottom of the pan).  Dump everything in the skillet in to the slow cooker on top of the lamb.  Add a 1/2 cup of water and stir everything together.  Set for 8 hours on low or 5 hours on high.  Once it has finished cooking you can refrigerate for several days or freeze for several months.  Right before serving (or while you are reheating it) stir in the chopped preserved lemon, raisins and olives, stirring to combine.  Let those ingredients heat through and then serve with the parsley sprinkled on top.

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