Dinner

Slow Cooker Lamb Tagine with Couscous

A fragrant Moroccan lamb tagine with dried apricots, chickpeas, and warm spices, slow-cooked until fork-tender and served over fluffy pearl couscous.

StandardGluten Free
167
kcal
12g
Protein
17g
Carbs
5g
Fat
£0.88
Per Serving
⏱ Prep: 15 min 🍳 Cook: 240 min 🍽 Serves 4
🛒 Ingredients
IngredientAmountCalories
Chickpeas (tinned) 1 tin chickpeas 476 kcal
Tinned Tomatoes 1 tin chopped tomatoes 72 kcal
Olive Oil 2 tsp olive oil 88.4 kcal
Lamb Leg Steak 450g lamb leg steaks 1093.5 kcal
Red Onions 2 red onions 64 kcal
Chicken Stock 200ml chicken stock 30 kcal
Couscous (pearl) 240g pearl couscous 844.8 kcal
Dried Apricots 80g dried apricots 192.8 kcal
👨‍🍳 Method
  1. 1Cut lamb leg steaks into large chunks (3–4cm).
  2. 2Season with cumin, coriander, smoked paprika, and a pinch of cinnamon.
  3. 3Brown lamb pieces in batches in a hot pan with olive oil (2–3 minutes per side).
  4. 4Place browned lamb in the slow cooker.
  5. 5Add tinned tomatoes, chickpeas, dried apricots, and sliced red onions.
  6. 6Pour in chicken stock and add a cinnamon stick.
  7. 7Cook on LOW for 6–8 hours or HIGH for 3–4 hours until lamb is very tender.
  8. 8Cook pearl couscous per packet instructions (usually 8 minutes in boiling water).
  9. 9Season tagine with salt and pepper, remove cinnamon stick.
  10. 10Serve lamb over couscous with fresh parsley and a dollop of Greek yoghurt.

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