Slow cooked lamb tagine

Name: Slow cooked lamb tagine
Total time: 7200 s
Yield: 4 servings
Cuisine: British
Ingredients: 1.25 kg chunked lamb shoulder; 2 teaspoons ground cinnamon; 2 teaspoons ground cumin; 1 teaspoon hot chilli power; 1 teaspoon ground tumeric; 1/2 teaspoon ground white pepper; 4 tablespoons olive oil; 3 onions; 3 garlic cloves; 400 ml hot vegetable stock; 200 g podded broad beans; 150 g dates; Handful fresh coriander; Couscous to serve with

👨‍🍳 Karl 🌯🍕 @karl

Bristol

This is a simple yet fantastically delicious recipe. It will yield some truly irresistible, fall apart tender and incredibly succulent lamb.

👨‍🍳 Karl 🌯🍕 @karl

Bristol

This is a simple yet fantastically delicious recipe. It will yield some truly irresistible, fall apart tender and incredibly succulent lamb.

Saved

Ingredients

3 1/2 hours

4 servings

1.25 kgchunked lamb shoulder
2 teaspoonsground cinnamon
2 teaspoonsground cumin
1 teaspoonhot chilli power
1 teaspoonground tumeric
1/2 teaspoonground white pepper
4 tablespoonsolive oil
3onions
3garlic cloves
400 mlhot vegetable stock
200 gpodded broad beans
150 gdates
Handfulfresh coriander
Couscous to serve with

Saved

Steps

3 1/2 hours

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.