December 9, 2021

Festive Holiday Lamb Tagine

How many Crockpot or slow cooker recipes do you factor into your holiday meal planning?

Well you might want to consider the crock pot as your magical kitchen assistant during busy meal prep times.

Small appliance purchases are at an all time high, 85% of US households own a slow cooker, and we also know that a proportion of those only pull them out to cook a trusted chili recipe once a year. We have been writing recipes for over 10 years for our own Crockpots and for over 5 years for our Instant Pots. So why not dig into our blog library and our website thezenofslowcooking.com, to discover the entire back catalog and take a little heat out of your kitchen this holiday season.

This recipe is an old favorite of mine. Slow cooked lamb infused with the delicate oils released from whole spices, such as cinnamon from the Moroccan Tagine blend, bring the flavors of Christmas to the table. When we go for a long hike the day after Christmas to I leave the hard work to happen while we are gone. The couscous cooks in minutes and I throw on some fresh pomegranate seeds for a jewel studded finish.

Print Recipe

A rich and lightly spiced Moroccan lamb tagine.

Ingredients

2 lbs boneless lamb cubed
2 tbsp flour can sub GF flour
1/2 tsp salt
2 tbsp olive oil
1-½ cups 1 medium onion, diced
2 tsp 4 cloves garlic, minced
Moroccan Tagine blend
½ cup 6 oz prunes
2-½ cups chicken broth
For serving: couscous pomegranate seeds

Instructions

Slow Cook: 1) Toss the lamb in flour and salt to coat. 2) Heat the oil in a skillet on medium; brown the lamb for 3 minutes; transfer to cooker. 3) Add the onion and garlic to the skillet; cook for 2 minutes; transfer to cooker with remaining flour. 4) Tuck the unopened Moroccan Tagine spice bag into the lamb mixture and leave to steep. 5) Add the prunes and chicken broth. 6) Cover and cook on LOW: 8 hours or HIGH: 3 ½ hours. 7) Discard spice bag after cooking.
Pressure Cook: 1) Toss the lamb in flour and salt to coat. 2) Heat the oil on sauté function; brown the lamb for 3 minutes. 3) Add the onion and garlic to the lamb; cook for 2 minutes more and add any remaining flour. 4) Tuck the unopened Moroccan Tagine spice bag into the lamb mixture and leave to steep. 5) Add the prunes and chicken broth. 6) Secure the cooker lid, seal pressure valve; cook on Manual/Pressure for 30 minutes. 7) Vent with Quick Pressure release. 8) Discard spice bag after cooking.