Slow cooker lamb and sweet potato tagine
Lamb tagine is a classic and this slow cooker recipe uses the best of Moroccan ingredients.
Each serving provides 532 kcal, 33g protein, 65g carbohydrates (of which 21g sugars), 13g fat (of which 4.5g saturates), 12g fibre and 2g salt.
Ingredients
For the tagine
- 600g/1lb 5oz lamb neck fillet, trimmed of any excess fat and cut into 3cm chunks
- 2 tbsp harissa paste
- 3 garlic cloves, finely chopped or grated
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground cinnamon
- 1 tsp smoked paprika
- 1 onion, roughly chopped
- 90²µ/3¼´Ç³ú dried apricots, roughly chopped
- 90²µ/3¼´Ç³ú drained pitted green olives
- 1 x 400g tin chopped tomatoes
- 1 x 400g tin chickpeas, drained and rinsed
- 500g/1lb 2oz sweet potatoes, peeled and cut into chunks
- 350ml/12fl oz chicken stock, from a cube
- 90²µ/3¼´Ç³ú low-fat plain yoghurt
- 1 small bunch coriander, roughly chopped
- ½ tsp sea salt
- freshly ground black pepper
For the couscous
- 200g/7oz couscous
- 1 lemon, zest and juice
- 1 tsp ground cumin
- 1 tsp sweet smoked paprika
- 1 red onion, finely chopped
- 2 green peppers, deseeded and roughly chopped
- ½ chicken stock cube
- 250g/9oz cherry tomatoes, halved, quartered if large
- 1 small bunch mint, leaves picked and roughly chopped
Method
Preheat the slow cooker on the high setting.
Put the lamb into the slow cooker. Add the harissa paste, garlic, spices, salt and pepper and mix well. Add the onions and apricots, olives, chopped tomatoes, chickpeas, sweet potato and chicken stock. Stir well and cover with the lid.
Leave the tagine to cook on high for 6–8 hours, or on low for 8–10 hours.
Put the couscous into a large bowl, add the lemon zest and juice, ground cumin, smoked paprika, onion and peppers and stir well. Add the chicken stock cube and pour over 250ml/9fl oz boiling water. Cover with cling film and leave for 10 minutes.
Use a fork to fluff up the couscous, then stir through the cherry tomatoes and mint.
Serve the tagine with the couscous, top with a dollop of yoghurt and finish with a scatter of chopped coriander.