Moroccan Lamb Tagine

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Memories of Morocco + your slow cooker = the easiest tagine ever! Browning the lamb in a frying pan first adds extra layers of flavour that you wouldn’t get if you just put the meat raw in the slow cooker. Couscous is the traditional accompaniment.

Tags: Intermediate, 20 Mins, Entrées, Lamb, Slow Cook, Holiday Insider’s Report 2011, Holiday Insider's Report 2012
Serves: 6
Skill level: Intermediate
Prep time: 15  minutes
Cooking time: 750  minutes
Total: 765  minutes

Additional Information


2 tbsp (25 mL) canola oil
1 boneless lamb shoulder, about 1-3/4 lb/875 g
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) freshly ground black pepper
1 large white onion, halved and thinly sliced
2 cloves garlic, sliced
2 large carrots, peeled and cut diagonally in 1-1/2 inch (4 cm) long pieces
3 cups (750 mL) PC Blue Menu Chicken Broth
1 bottle (350 mL) PC MEMORIES of Morocco Sweet and Spicy Tagine Sauce


  1. In large heavy frying pan, heat oil over medium-high heat. Sprinkle lamb with salt and pepper. Cook lamb for 10 to 12 minutes, turning occasionally, or until browned on all sides.
  2. Transfer lamb to slow cooker. Stir onion and garlic into frying pan, reduce heat to medium-low and cook for 4 to 6 minutes or until softened. Transfer onion mixture to slow cooker.
  3. Stir carrots, broth and Memories sauce into slow cooker. Cover slow cooker, turn heat to LOW and cook for 10 to 12 hours or until lamb is very tender when prodded with fork.
  4. Transfer carrots to a bowl; set aside. Remove lamb from slow cooker; using two forks, shred meat. Place lamb and carrots on a platter; pour sauce over. Serve with couscous and hot buttered chickpeas, if desired.

Chef's Tips

Garnish with chopped dried fruit, such as apricots, figs or dates, if you like.

Nutritional Information

Per serving
400 calories
fat 27 g
sodium 720 mg
carbohydrate 13 g
fibre 2 g
protein 26 g

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