Slow Cooker Lamb Tagine with Apricots and Green Olives

By The GH Kitchen Team · goodhousekeeping.com

6 hr 20 min6 servings

Tender braised lamb with warm spices, dried apricots and green olives, finished with yoghurt, mint and toasted almonds.

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prepCut lamb into 3 cm pieces
prepFinely chop onion
prepDrain and rinse chickpeas
prepPit green olives if needed
prepRoughly chop mint leaves
prepToast flaked almonds
1 tbsp vegetable oil	Brown lamb in batches, 3–4 min per batch	Transfer browned lamb & aromatics to slow cooker	Add tomatoes, stock, chickpeas, olives & apricots, stir	Cook on low 6 hr until lamb is tender	Divide tagine, top with yoghurt, mint & almonds
900 g lamb neck fillet, cut into 3 cm pieces
1 large onion, finely chopped	Cook onion 10 min until soft, add spices & tomato purée, cook 1 min
1 tsp za'tar
1 tsp ground cinnamon
1 tsp ground cumin
1 tbsp tomato purée
400 g tin chopped tomatoes
300 ml chicken stock
400 g tin chickpeas, drained and rinsed
100 g pitted green olives
75 g dried apricots
100 g natural yoghurt
Small handful mint leaves, roughly chopped
50 g flaked almonds, toasted

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