Mastering Lamb Tagine: Slow Cooker Style

Lamb tagine is a hearty and comforting dish perfect for chilly days. The best cut of meat to use for a slow cooker lamb tagine is lamb neck or shoulder, as these cuts have plenty of fat to break down and keep the meat moist during the long cooking time. The key to making this dish is to start it on the stove top by searing the lamb and onions first, then transferring the ingredients to a slow cooker to finish cooking. This adds an extra layer of flavour to the dish.

Choosing the right cut of lamb

When making a lamb tagine, the best cut of lamb to use is lamb shoulder. This is because it is a tough cut of meat that is marbled with fat, making it perfect for slow cooking. The long cooking time will tenderize the meat and allow the fat to render, adding extra flavour.

However, lamb shoulder is fatty, so you will need to trim the fat before cutting the meat into cubes. It is also important to note that lamb shoulder requires a little extra cooking time to ensure the meat is tender and juicy.

If you are unable to get lamb shoulder, the next best option is lamb shank. You will need to cut the meat off the bone, and the shape of the pieces will not be as uniform, so some will cook faster than others. Another alternative is boneless lamb leg, but this is leaner than the shoulder, so it won't be as juicy.

When choosing your lamb, always try to buy free-range or organic. This ensures the animal has led a healthy life and will result in better-quality meat.

Browning the lamb

Pat the lamb dry with a paper towel to facilitate browning. Next, season the lamb with salt and pepper and toss to ensure the cubes are evenly coated. Heat some vegetable oil in a large pan over a medium-high heat. Once hot, add the lamb to the pan. It's important not to overcrowd the pan, so you may need to brown the lamb in batches. Cook for around 7-10 minutes, turning the lamb to colour all sides. Once browned, transfer the lamb to a bowl and set aside.

You can then use the same pan to cook the onions and carrots, if your recipe includes them.

Preparing the vegetables

The vegetables you choose to include in your lamb tagine will depend on your personal preference and what is available to you. However, a typical combination might include onions, carrots, garlic, ginger, and sweet potato or butternut squash. Here is a step-by-step guide to preparing the vegetables for your lamb tagine:

• Start by peeling and chopping the onions and carrots into bite-sized pieces. If you are including sweet potato or butternut squash, peel and chop this too.
• Heat a tablespoon of olive oil in a large pan over a medium heat.
• Add the chopped onions and carrots to the pan and fry for a few minutes until the onions are softened and translucent. If using sweet potato or butternut squash, add this to the pan now and fry for a further few minutes until it starts to brown.
• While the vegetables are frying, peel and finely chop or crush the garlic cloves and grate the ginger.
• Add the garlic and ginger to the pan and fry for a further minute, stirring regularly to ensure it doesn't burn.
• Once the vegetables are softened and fragrant, transfer them to the slow cooker.

Your vegetables are now ready to be combined with the remaining ingredients in the slow cooker. Follow the rest of your chosen recipe for specific cooking instructions and additional ingredients.

Adding spices and liquids

The key to achieving the perfect lamb tagine is to brown the lamb first, then add the vegetables and spices, and finally the liquids.

First, cut the lamb into cubes and pat dry with a paper towel. Sprinkle with salt and pepper. Heat some oil in a large pan and brown the lamb on all sides. Transfer the lamb to the slow cooker.

In the same pan, add the onions and carrots and fry until the carrots start to brown. Transfer these to the slow cooker.

Now it's time to add the spices. Add the garlic, ginger, and your choice of spice mix. You can use a pre-made ras el hanout spice blend, or make your own by combining ground coriander, cumin, cardamom, turmeric, fennel powder, cayenne pepper, ground cloves, and ground ginger. Cook this mixture for a minute or two to toast the spices and bring out their flavour.

Next, add the liquids. Pour in some chicken or beef broth and scrape up any browned bits from the bottom of the pan. Transfer the contents of the pan to the slow cooker, along with the remaining broth. You can also add some water at this stage if needed.

Serving suggestions

Lamb tagine is a fragrant and flavourful dish that can be served in a variety of ways. Here are some serving suggestions:

Couscous

Couscous is a popular choice to serve with lamb tagine, as it soaks up the rich and spicy gravy. It is also traditional to the Moroccan and North African cuisine that inspired the dish. For a stunning Moroccan meal, serve your lamb tagine over plain couscous, or try a variety with fruit and nuts for a contrasting texture and flavour.

Rice

Rice is another option to serve with lamb tagine, particularly turmeric rice, which complements the dish well. White rice or pilau rice are also good options to soak up the sauce.

Quinoa

Quinoa is a healthy and gluten-free option that can be served with lamb tagine. It is also a good choice for those following a keto diet, as it is naturally low in carbohydrates.

Bread

For a more authentic North African experience, serve your lamb tagine with bread instead of rice or couscous. Flatbreads or traditional North African bread such as khobz are good options.

Salads

A light salad can also be served as a side dish to lamb tagine. A cucumber salad or traditional North African side salad would pair well with the rich flavours of the tagine.

Toppings

To add extra flavour and texture to your lamb tagine, consider serving it with toppings such as Greek yoghurt, pomegranate arils, toasted flaked almonds, chopped pistachios, fresh mint, or fresh coriander.

Vegetables

Steamed green vegetables or a light green salad can accompany the lamb tagine, adding a fresh and healthy element to the meal.

Drinks

As lamb tagine is a hearty and warming dish, it pairs well with cold drinks such as beer or cider. For a non-alcoholic option, a crisp white wine or refreshing mint tea would also complement the flavours of the dish.

Dessert

For dessert, a light and refreshing option such as fruit or sorbet would be a good choice to follow the rich and spicy flavours of the lamb tagine.

Leftovers

Finally, don't forget that lamb tagine is even better the next day! The spices and flavours intensify as the dish sits in the fridge, so it's perfect for batch cooking and freezing. Simply reheat and enjoy!

Frequently asked questions