Moroccan lamb tagine in slow cooker

Moroccan lamb tagine in slow cooker

This is a very flavourful slow cooker recipe. Of course you can do it on stovetop in a big pot. Slow cooking brings out the spicy yet mild taste very beautifully. You can turn this to a “make ahead and freeze” recipe also. I double or triple this recipe to freeze. Thaw the packet overnight in refrigerator or cook from frozen. 

If you are planning to cook dried chickpeas, start a day before. You need to soak it overnight. Clean and cut the lamb into cubes. Mix all the spices for marinating. Marinate for half an hour on counter or overnight in refrigerator. Heat 2 tbsp. oil in a wok and brown the meat, in batches if your wok is small. Remove and set aside.

Chop one onion and 5-6 cloves of garlic. Sauté with tomato puree in 2 tbsp. oil till onion become translucent. Add to the meat. Cut carrots into chunks and halve the dried apricots. Combine all the ingredients with the meat mixture. At this point, you can decide to freeze a portion.

Put everything in the slow cooker and cook for 3 to 6 hours depending on how hot your slow cooker is.  Once cooked, taste and adjust seasoning. Add more water if you want more gravy.  Serve with rice or couscous.