Slow cooked lamb tagine
Slow cooked lamb tagine

Hey everyone, it’s John, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, slow cooked lamb tagine. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Slow cooked lamb tagine is one of the most well liked of current trending meals in the world. It is enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. They’re fine and they look wonderful. Slow cooked lamb tagine is something that I have loved my entire life.

Secondly, tagine refers to the slow cooked dish you see here. It's not always cooked with lamb - sometimes even poultry or fish, but will usually contain fruit and vegetables. The ingredients are slowly simmered over a consistent temperature in a little liquid.

To begin with this recipe, we must first prepare a few components. You can cook slow cooked lamb tagine using 14 ingredients and 13 steps. Here is how you can achieve that.

The ingredients needed to make Slow cooked lamb tagine:
  1. Prepare 1.25 kg chunked lamb shoulder
  2. Prepare 2 teaspoons ground cinnamon
  3. Prepare 2 teaspoons ground cumin
  4. Get 1 teaspoon hot chilli power
  5. Prepare 1 teaspoon ground tumeric
  6. Make ready 1/2 teaspoon ground white pepper
  7. Take 4 tablespoons olive oil
  8. Prepare 3 onions
  9. Get 3 garlic cloves
  10. Take 400 ml hot vegetable stock
  11. Take 200 g podded broad beans
  12. Take 150 g dates
  13. Prepare Handful fresh coriander
  14. Take Couscous to serve with

It's a wholesome slow cooker lamb tagine! Lamb tagine is a classic and this slow cooker recipe uses the best of Moroccan ingredients. A slow cooker creates the same kind of moist, gentle cooking as the ceramic tagine. Slow cook your way to a flavourful Moroccan feast with this delicious slow-cooked lamb shank tagine recipe by celebrity chef Jamie Oliver.

Instructions to make Slow cooked lamb tagine:
  1. Roughly chop three onions and set aside.
  2. Crush three bulbs of garlic and set aside.
  3. Put the lamb in a large bowl and add the ground cinnamon, ground cumin, chilli powder, turmeric and white pepper.
  4. Heat the extra virgin olive oil in a large frying pan over a medium heat. Add 1/2 the lamb and fry for 3 minutes until brown. Tip into a bowl. Brown the remaining lamb in the same pan and add to the bowl.
  5. Do not clean your frying pan. Keep it on a medium heat and add the onions and garlic. Fry in all that delicious left over lamb infused spices and oil. Fry for about 3 minutes until the onions are soft.
  6. Add your stock and all the lamb to the pan and bring to the boil.
  7. Transfer everything to your slow cooker and give a really good stir. Cook on high for 1 hour with the lid on.
  8. While that’s cooking pod your broad beans and set aside.
  9. If your dates arrived stoned remove their stones and set aside.
  10. Once the first hour is up add your broad beans, give everything a good stir and cook for another hour on high with the lid on.
  11. Once the second hour is up add your dates, give everything a good stir and cook for final hour on high with the lid on.
  12. Roughly chop the coriander.
  13. Plate up generous quantities of tagine with couscous and garnish with the fresh coriander.

Jamie Oliver loves a slow cooked meal! This healthy tagine is packed with Moroccan spices and ingredients, and includes directions to create a delicious ras el. This slow cooked Morrocan stew combines warming spices like cumin, turmeric and paprika with perfectly tender diced lamb and a little sweetness from dried apricots. Take a look at my recipe video and step by step instructions on how to make the BEST Moroccan Lamb Tagine. Transfer the lamb to a slow cooker.

So that’s going to wrap it up for this special food slow cooked lamb tagine recipe. Thank you very much for reading. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!