Slow-Cooker Lamb, Apricot, and Olive Tagine

Slow-Cooker Lamb, Apricot, and Olive Tagine
Marcus Nilsson
Paprika, cumin, cinnamon, and ginger give this delicious dish its Moroccan kick.

Get the recipe
.
Serves 4
preparation
30
minutes
cooking
510
minutes

Ingredients

1 1/2
pounds
lamb shoulder, trimmed and cut into 1-inch pieces
4
carrots, cut into 1-inch pieces
1
medium onion, chopped
1/2
cup
dried apricots, halved
1/2
cup
pitted green olives
2
cloves garlic, chopped
2
tablespoons
all-purpose flour
1
teaspoon
paprika
1
teaspoon
ground cumin
1/2
teaspoon
ground cinnamon
1/2
teaspoon
ground ginger
kosher salt and black pepper
1
cup
couscous
chopped pistachios, fresh cilantro leaves, and lemon wedges, for serving

Directions

  1. In a 4- to 6-quart slow cooker, mix together the lamb, carrots, onion, apricots, olives, garlic, flour, paprika, cumin, cinnamon, ginger, 1 teaspoon salt, ¼ teaspoon pepper, and ½ cup water.
  2. Cover and cook until the lamb and vegetables are tender, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total recipe time).
  3. Ten minutes before serving, cook the couscous according to the package directions. Serve the lamb on the couscous with the pistachios, cilantro, and lemon wedges.

 

Charlyne Mattox
January 2012

Nutritional Information

  • Per Serving
  • Calories 630
  • Fat 27 g
  • Sat Fat 10 g
  • Cholesterol 122 mg
  • Sodium 905 mg
  • Protein 40 g
  • Carbohydrate 59 g
  • Sugar 14 g
  • Fiber 6 g
  • Iron 5 mg
  • Calcium 85 mg
What does this mean? See Nutrition 101.