Slow cooked lamb tagine
Slow cooked lamb tagine

Hello everybody, it’s Brad, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, slow cooked lamb tagine. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

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Slow cooked lamb tagine is one of the most favored of recent trending foods on earth. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look fantastic. Slow cooked lamb tagine is something that I have loved my whole life.

To get started with this particular recipe, we have to prepare a few components. You can have slow cooked lamb tagine using 14 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make Slow cooked lamb tagine:
  1. Make ready 1.25 kg chunked lamb shoulder
  2. Get 2 teaspoons ground cinnamon
  3. Make ready 2 teaspoons ground cumin
  4. Make ready 1 teaspoon hot chilli power
  5. Take 1 teaspoon ground tumeric
  6. Prepare 1/2 teaspoon ground white pepper
  7. Prepare 4 tablespoons olive oil
  8. Take 3 onions
  9. Take 3 garlic cloves
  10. Get 400 ml hot vegetable stock
  11. Make ready 200 g podded broad beans
  12. Make ready 150 g dates
  13. Make ready Handful fresh coriander
  14. Get Couscous to serve with

In the same pan, add the onions and carrots and fry for a few minutes until the carrots are starting to brown, then transfer to the slow cooker. Print Wonderfully slow-cooked lamb tagine, with soft tender pieces of lamb slow-cooked in a spicey tomato sauce. Stir in sweet potato, carrots, onion, tomato, dates, olives, tapioca, lemon peel, lemon juice, honey, and garlic. Pour broth over mixture in cooker.

Steps to make Slow cooked lamb tagine:
  1. Roughly chop three onions and set aside.
  2. Crush three bulbs of garlic and set aside.
  3. Put the lamb in a large bowl and add the ground cinnamon, ground cumin, chilli powder, turmeric and white pepper.
  4. Heat the extra virgin olive oil in a large frying pan over a medium heat. Add 1/2 the lamb and fry for 3 minutes until brown. Tip into a bowl. Brown the remaining lamb in the same pan and add to the bowl.
  5. Do not clean your frying pan. Keep it on a medium heat and add the onions and garlic. Fry in all that delicious left over lamb infused spices and oil. Fry for about 3 minutes until the onions are soft.
  6. Add your stock and all the lamb to the pan and bring to the boil.
  7. Transfer everything to your slow cooker and give a really good stir. Cook on high for 1 hour with the lid on.
  8. While that’s cooking pod your broad beans and set aside.
  9. If your dates arrived stoned remove their stones and set aside.
  10. Once the first hour is up add your broad beans, give everything a good stir and cook for another hour on high with the lid on.
  11. Once the second hour is up add your dates, give everything a good stir and cook for final hour on high with the lid on.
  12. Roughly chop the coriander.
  13. Plate up generous quantities of tagine with couscous and garnish with the fresh coriander.

Stir in sweet potato, carrots, onion, tomato, dates, olives, tapioca, lemon peel, lemon juice, honey, and garlic. Pour broth over mixture in cooker. Full of rich spices, this slow-cook dish is best served with couscous. Bring to the boil, stirring, and then return the lamb and any juices to the pan. Slow Cooker Lamb with Rosemary, Garlic, and Lemon.

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