How to Make Any-night-of-the-week Slow cooked lamb tagine

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We hope you got benefit from reading it, now let's go back to slow cooked lamb tagine recipe. To make slow cooked lamb tagine you need 14 ingredients and 13 steps. Here is how you do that.

The ingredients needed to prepare Slow cooked lamb tagine:

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

Instructions 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..

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