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Slow cooker lamb tagine

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Prep time Cook time Difficulty Views Rated (0) Recipe #
15m 8h 2-Pretty easy 8671
Not tried yet
Forked by claire on 24 April 2008
Forked from claire (1 ancestor)
forkstar forked this on 1 July 2008 (1 descendant)

claire forked this from claire and changed it:

"Cooked overnight for a really rich sauce."

Description (Some HTML is OK)

A delicious thick and unusual casserole with a distinctive North African taste.


Makes 4 servings

  • 1 tbsp oil
  • 1 onion
  • 2 cloves garlic
  • pack cubed lamb
  • tablespoon flour
  • 1 carrots
  • 1 pepper
  • 1 tin tomatoes
  • 1 tin chickpeas drained
  • 1 lemon
  • 1 lime
  • 4 sundried tomatoes
  • 8 dried apricots
  • 12ish olives
  • 2 tsp mild chilli powder
  • ½ tsp cumin
  • salt

Preparation (Some HTML is OK)

Heat the oil on a low-med heat in a large oven proof casserole. Add the chopped onion, garlic, lamb and flour. Mix together and fry for 5 mins stirring occasionally. Want a few burnt bits.
Add all the veg roughly chopped. Add the tinned toms and chickpeas. Add the juice of lemon and lime. Add about 1 cup water. Roughly chop sun-dried tomatoes and apricots and pop them in together with the olives. Finally add spices and salt.

Cook in a slow cooker for at least 8 hours - preferably 16! I made mine in the afternoon and cooked it until the following morning.

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Photos by claire (4)

Really dark and richView on Flickr
Really dark and richReally dark and rich
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