Slow cooker lamb tagine
, 8 h 15 min (mostly cooking on low)
Moroccan-spiced lamb shoulder braised with carrots, sweet potato and dried cherries until tender.
| 900 g lamb shoulder neck or leg, cut into chunks | Brown lamb in batches, transfer to slow cooker | Cook on low 8 hrs or high 4 hrs | Stir in coriander, serve with couscous | |
| 1 tbsp olive oil | Fry onion 5 min, add carrots & spices | Stir in tomato purée, stock & water, transfer to slow cooker | ||
| 1 onion, chopped | ||||
| 3 carrots, cut into chunks | ||||
| 2 tsp ras-el-hanout | ||||
| 1 tsp ground cumin | ||||
| 1 tbsp tomato purée | ||||
| 1 chicken or lamb stock cube or stock pot | ||||
| 250 ml water | ||||
| 1 sweet potato, cut into chunks | Add sweet potato, cherries, honey & 500 ml water | |||
| 30 g dried cherries | ||||
| ½ tsp honey | ||||
| ½ bunch coriander, chopped | ||||
| couscous, to serve |
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