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Ingredients
¼ x tsp cayenne
¼ x tsp paprika
½x tsp ground ginger
1 x tsp turmeric
1 x tsp cinnamon
½ x tsp dried rosemary
½ tsp dried thyme
Pinch salt
250g/8oz of diced lamb (shoulder is good)
trimmed and cut into 5cm/2” chunks
1 x onion nely chopped
1 x garlic crushed and nely chopped
1 x 400g/14 oz tin of chopped tomatoes
8 chopped dried apricots
100ml/4oz of lamb or chicken stock
1 x tbs of chopped parsley
1x tbs oil
Directions
1. Put the rst 8 ingredients into a plastic bag and shake to mix well.
2. Add the diced lamb and shake until it is well coated in the mixed spice.
3. Seal the bag and leave overnight in the fridge.
4. Heat the oil in the slow cooker pan on the hob on a high heat and fry/sear the onion. and
garlic until soft Then add the lamb and brown the seasoned meat stirring as needed,
take o the heat.
5. Add all the other ingredients, except the parsley to the slow cooker pan and mix well to
combine.
6. Place the glass lid on the slow cooker pan and place in the base unit, plug in and switch
on at the mains.
Moroccan Lamb Tagine
Cooking information
Serves: 3-4
Cook time: 4-6 hours
Control Switch: “D” (High)
Tips:
• Make sure the liquid covers the meat
and vegetables.
• If you feel the Tagine is “too wet” leave
the lid o for the last 30 mins to allow
it to evaporate a little.
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