Recipe of Quick Slow cooked lamb tagine

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a special dish, slow cooked lamb tagine. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Slow cooked lamb tagine is one of the most well liked of recent trending foods on earth. It is appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. Slow cooked lamb tagine is something that I have loved my entire life. They’re nice and they look wonderful.

Secondly, tagine refers to the slow cooked dish you see here. It's not always cooked with lamb - sometimes even poultry or fish, but will usually contain fruit and vegetables. The ingredients are slowly simmered over a consistent temperature in a little liquid. Cook something hearty and exotic for the family when it's cold outside, like our lamb tagine.

To get started with this recipe, we have to prepare a few ingredients. You can have slow cooked lamb tagine using 14 ingredients and 13 steps. Here is how you cook that.

The ingredients needed to make Slow cooked lamb tagine:

1. Get 1.25 kg chunked lamb shoulder
2. Make ready 2 teaspoons ground cinnamon
3. Get 2 teaspoons ground cumin
4. Get 1 teaspoon hot chilli power
5. Prepare 1 teaspoon ground tumeric
6. Get 1/2 teaspoon ground white pepper
7. Take 4 tablespoons olive oil
8. Take 3 onions
9. Prepare 3 garlic cloves
10. Prepare 400 ml hot vegetable stock
11. Prepare 200 g podded broad beans
12. Take 150 g dates
13. Make ready Handful fresh coriander
14. Take Couscous to serve with

You'll need: **Oops: Due to an iMovie's meltdown. A slow cooker creates the same kind of moist, gentle cooking as the ceramic tagine. Yes you can cook a lamb tagine in the slow cooker. It is ideal because a tagine is all about the browning of the meat first, stirring in the ingredients and cooking slow.

Steps to make Slow cooked lamb tagine:

1. Roughly chop three onions and set aside.
2. Crush three bulbs of garlic and set aside.
3. Put the lamb in a large bowl and add the ground cinnamon, ground cumin, chilli powder, turmeric and white pepper.
4. Heat the extra virgin olive oil in a large frying pan over a medium heat. Add 1/2 the lamb and fry for 3 minutes until brown. Tip into a bowl. Brown the remaining lamb in the same pan and add to the bowl.
5. Do not clean your frying pan. Keep it on a medium heat and add the onions and garlic. Fry in all that delicious left over lamb infused spices and oil. Fry for about 3 minutes until the onions are soft.
6. Add your stock and all the lamb to the pan and bring to the boil.
7. Transfer everything to your slow cooker and give a really good stir. Cook on high for 1 hour with the lid on.
8. While that’s cooking pod your broad beans and set aside.
9. If your dates arrived stoned remove their stones and set aside.
10. Once the first hour is up add your broad beans, give everything a good stir and cook for another hour on high with the lid on.
11. Once the second hour is up add your dates, give everything a good stir and cook for final hour on high with the lid on.
12. Roughly chop the coriander.
13. Plate up generous quantities of tagine with couscous and garnish with the fresh coriander.

Yes you can cook a lamb tagine in the slow cooker. It is ideal because a tagine is all about the browning of the meat first, stirring in the ingredients and cooking slow. All things that are ideal for the slow cooker. From slow cooker lamb joints, to gorgeous lamb-filled Irish stews, there are so many ways to slow cook the meat to give it a tender, melt-in-your-mouth texture. Serve the lamb over the couscous with the pistachios, cilantro, and lemon wedges. · Slow-cooked lamb shoulder with stout

So that is going to wrap it up for this special food slow cooked lamb tagine recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!