One of my favourite slow cooker recipes, this delicious Lamb Tagine is simple to prepare and makes 1 lb of mince go a long way. It’s great to freeze in portions for some easy, healthy ready meals.
I got this recipe from a book called Ultimate Slow Cooker by Sara Lewis and just tweaked it slightly to suit me.
It’s a one pot meal – doesn’t really require any accompaniment unless you fancy some greens! Coming home to this after a hard and hilly 2.5hr bike ride was emotional!
Lamb is high in protein and B vitamins helping the body to release energy from food and boosting nervous system function and vision.
Butternut Squash is high in fibre, potassium and Vitamins A and C, boosting heart health, bone health and the immune system.
This recipe is:
Omit the lamb and use a good mix of root vegetables such as turnip, swede, sweet potato as well as celery. 30 minutes before eating add frozen peas and broadbeans.
Slow Cooked Lamb Tagine (serves 6 – 8)
- 1 tbsp olive oil
- 1 lb Lamb Mince
- 1 tsp Asafoetida or a chopped onion if you don’t mind eating onion (see my article on bloating here)
- 2 tbsp lazy ginger or 1 inch root ginger chopped
- 1 tsp tumeric
- 1 tsp cinnamon
- 1/2 tsp allspice
- 2 heaped tsp arrowroot or cornflour
- 1 can of chopped tomatoes
- 1 pint stock
- 1 tbsp tomato puree
- 10 oz new potatoes scrubbed and halved
- 10 oz butternut squash chopped
- 2 carrots diced
- 2 oz dried apricots chopped
- salt and pepper to taste
- Put the vegetables and potatoes in the slow cooker
- Heat the oil in a frying pan and brown the mince (and onion if using).
- Stir in the Asafoetida, ginger spices and arrowroot or cornflour, then add the tomatoes and tomato puree and stock. Season with salt and pepper.
- Bring to the boil and then transfer to the slow cooker
- Cover with the lid and cook on low or auto for 8-10 hrs
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