Name: Aromatic Slow Cooker Lamb and Veg Tagine
Prep time: 15 min
Cook time: 240 min
Total time: 255 min
Ingredients: 650 g boneless leg of lamb (cut into 2-3cm chunks); 1 tsp ground ginger; 1 tsp ground cumin; 1 tsp ground coriander; 1/2 tsp cayenne pepper; 1 tbsp ground cinnamon; 1/2 tsp turmeric; 1 tsp freshly ground pepper; 1 tbsp salt; 3 tbsp olive oil; 1 carrot (cut into 2-3cm chunks); 1 aubergine (eggplant) (cut into 2-3cm chunks); 1 courgette (zucchini) (cut into 2-3cm chunks); 1 large potato (cut into 2-3cm chunks); 400 g canned chickpeas (garbanzo beans) (rinsed and drained); 75 g medjool dates (whole); 75 g dried apricots (whole); 500 ml chicken stock; 30 g parsley (roughly torn)

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I'm really excited to share this flavour-packed, juicy, slow cooker lamb and veg tagine with you.

This is a dish that really plays to the saying, a little preparation can go a long way. It takes just a few minutes to get everything ready and then it's just a case of enjoying your day while the ingredients cook together to create something truly delicious, full of rich Moroccan-inspired flavours with succulent lamb that falls off the bone and sweet, aromatic veg.

Traditionally, a recipe like this would be cooked in a tagine, a large, earthenware pot with a conical lid designed to trap steam and return moisture to the dish as it slowly cooks over hot coals. Handily, you can get very similar results with an electric slow cooker, which releases gentle heat and locks in all that beautiful flavour to make everything mouthwateringly tender.

So, with a super quick prep time and a 'set it and forget it' cooking method, what's not to like about this dish? Well, there's still one thing...the pot clean-up, right? Wrong! Thanks to Bakewell Slow Cooker Liners, your pot will be clean as a whistle right after cooking.

It takes seconds to line your dish and you're done. The liners don't affect the taste or cooking time whatsoever, they just keep the pot completely clean and reduce wear and tear.

This is my dish immediately after I served up my tagine.

I fell in love with the liners from the first time I've used them. Slow cooker pots are big and unwieldy and so not the easiest things to clean especially when sauces have baked on to them. With the liners, clean-up time is reduced to pretty much zero, and the bags can be frozen as well as used in the oven, it's a win-win-win-win.

Ingredients

650 g (1.4 lb) boneless leg of lamb cut into 2-3cm chunks
1 tsp ground ginger
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp cayenne pepper
1 tbsp ground cinnamon
1/2 tsp turmeric
1 tsp freshly ground pepper
1 tbsp salt
3 tbsp olive oil
1 carrot cut into 2-3cm chunks
1 aubergine (eggplant) cut into 2-3cm chunks
1 courgette (zucchini) cut into 2-3cm chunks
1 large (1 ) potato cut into 2-3cm chunks
400 g (14.1 oz) canned chickpeas (garbanzo beans) rinsed and drained
75 g (2.6 oz) medjool dates whole
75 g (2.6 oz) dried apricots whole
500 ml (1.1 pint) chicken stock
30 g (1.1 oz) parsley roughly torn

Equipment

Instructions

Put the liner into the slow cooker.

an empty slow cooker black ceramic dish.

an empty slow cooker black ceramic dish with a hand holding Bakewell Slow Cooker Liners in front.

Add the lamb.

over head shot of a slow cooker with a slow cooker liner and chopped raw lamb pieces inside.

And all of the spices - ground ginger, ground cumin, ground coriander, cayenne pepper, ground cinnamon, turmeric and ground pepper and salt.

over head shot of a slow cooker with a slow cooker liner and chopped raw lamb pieces inside with spices.

Stir gently to coat the meat.

over head shot of a slow cooker with a slow cooker liner and chopped raw lamb pieces inside smothered with spices.

Drizzle with the olive oil.

Add the carrot, aubergine, courgette, potatoes, chickpeas dates and apricots.

over head shot of a slow cooker with a slow cooker liner and chopped raw vegetable pieces inside.

over head shot of a slow cooker with a slow cooker liner and chopped raw vegetable pieces and chickpeas inside.

over head shot of a slow cooker with a slow cooker liner and chopped raw vegetable pieces, dates and chickpeas inside.

Pour the hot chicken stock on top.

Stir once.

over head shot of a slow cooker with a slow cooker liner and chopped raw vegetable pieces, dates and chickpeas inside with stock.

Place the lid on the slow cooker and cook on low for 8-10 hours or high for 4-5 hours.

over head shot of a slow cooker with a slow cooker liner and chopped raw vegetable pieces, dates and chickpeas inside with lid on top.

over head shot of a slow cooker with a slow cooker liner and chopped cooked lamb and vegetable pieces.

Once all served up, lift out the bag.

empty slow cooker with slow cooker liner with lamb tagine residue.

Ta da! Totally clean!!

Serve your tagine. Couscous is a perfect accompaniment, along with a few leaves of fresh parsley.

Don't forget to check out the whole range of Bakewell products at www.bakewellproducts.com. And if you’d like to print this recipe to try later, just hit PRINT on the recipe card below.

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4.8 from 5 votes

Aromatic Slow Cooker Lamb and Veg Tagine

Super easy to prepare and cook, this fragrant slow cooker lamb and veg "tagine" is full of Moroccan flavour and utterly delicious.

Prep Time15 mins

Cook Time4 hrs

Total Time4 hrs 15 mins

Course: Casseroles and one-pot meals

Cuisine: North African

Servings: 4 people

Author: Emily Leary

Ingredients

650 g (1.4 lb) boneless leg of lamb cut into 2-3cm chunks
1 tsp ground ginger
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp cayenne pepper
1 tbsp ground cinnamon
1/2 tsp turmeric
1 tsp freshly ground pepper
1 tbsp salt
3 tbsp olive oil
1 carrot cut into 2-3cm chunks
1 aubergine (eggplant) cut into 2-3cm chunks
1 courgette (zucchini) cut into 2-3cm chunks
1 large (1 ) potato cut into 2-3cm chunks
400 g (14.1 oz) canned chickpeas (garbanzo beans) rinsed and drained
75 g (2.6 oz) medjool dates whole
75 g (2.6 oz) dried apricots whole
500 ml (1.1 pint) chicken stock
30 g (1.1 oz) parsley roughly torn

Instructions

Put the liner into the slow cooker.
Add the lamb and all of the spices - ground ginger, ground cumin, ground coriander, cayenne pepper, ground cinnamon, turmeric and ground pepper and salt.
Stir gently to coat the meat.
Drizzle with the olive oil.
Add the carrot, aubergine, courgette, potatoes, chickpeas dates and apricots.
Pour the hot chicken stock on top. Stir once.
Place the lid on the slow cooker and cook on low for 8-10 hours or high for 4-5 hours.
Serve your tagine. Couscous is a perfect accompaniment, along with a few leaves of fresh parsley.

Nutrition

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.

Tried this recipe?Snap a pic and tag @amummytoo on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!

This is a commissioned post for Bakewell.

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