Slow-Cooker Lamb Tagine

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Slow Cooker Lamb

 Slow-Cooker Lamb Tagine

  • Author: Foodland Ontario
  • Prep Time: 15 min
  • Slow Cooker time: 8 hours
  • Cook Time: 10 min
  • Total Time: 8 hours 25 minutes
  • Yield: 6 1x


Traditionally served with couscous but creamy mashed potatoes would also be delicious.


Units Scale
  • 750 g Ontario Lamb Shoulder, cut into 1-inch (2.5 cm) chunks
  • 1 can (540 mL) chickpeas, drained and rinsed
  • 1/2 cup (125 mL) dried apricots, halved
  • 1 tbsp (15 mL) ground coriander
  • 2 tsp (10 mL) ground cumin
  • 1 tsp (5 mL) each paprika and salt
  • 1/2 tsp (2 mL) each cayenne pepper and ground cinnamon
  • 1/4 tsp (1 mL) black pepper
  • 1 tbsp (15 mL) vegetable oil
  • 2 Ontario Carrots, chopped
  • 1 Ontario Onion, chopped
  • 1 tbsp (15 mL) minced fresh gingerroot
  • 1 clove Ontario Garlic, minced
  • 1 cup (250 mL) sodium-reduced beef broth
  • 2 tbsp (25 mL) tomato paste
  • 3 cups (750 mL) cooked couscous
  • 2 tbsp (25 mL) chopped fresh Ontario Coriander Leaves


  1. Place lamb, chickpeas and apricots in 6 quart (6 L) slow-cooker.
  2. In small bowl, combine ground coriander, cumin, paprika, salt, cayenne, cinnamon and black pepper; set aside.
  3. In large nonstick skillet, heat oil over medium heat. Add carrots and onion; cook for 5 minutes. Add ginger, garlic and spice mixture, stir about 30 seconds or until fragrant.
  4. In small bowl, whisk together broth and tomato paste; stir into vegetables. Bring to simmer. Pour into slow-cooker, stirring to combine. Cover, cook on LOW for 6 to 8 hours or until lamb is tender. Serve over couscous; top with coriander.


Recipe and photography courtesy of Foodland Ontario


  • Serving Size: 1 serving
  • Calories: 400
  • Sodium: 580 mg
  • Fat: 10 g
  • Carbohydrates: 54 g
  • Fiber: 6 g
  • Protein: 24 g
BBQ lamb chop with fresh vegetables

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