Slow cooker Lamb Tagine

I discovered Ras el hanout spice mix very late in life, I avoided the recipes as they all seemed to have fruits in and I am not a lover of sweet taste in my main meals.

But the flavour description appealed, so  after researching the spices used, I decided to make some meals and just ditch the apricots and almonds.

Ras el hanout is a blend including, turmeric, cumin, chilli and many more often secret spice, it translates 'head of the shop', meaning the best spices a seller may have to offer in the spice market.

The original Moroccan dishes are slow cooked in a tagine. Using a slow cooker works very well especially on cheaper cuts of lamb and of course this meal can be cooked in the oven.

500g cubed lamb or mutton

1 tablespoon of olive oil.
1 tin chopped tomatoes
2-3 large vine tomatoes
1 tin of chickpeas
2 large chopped onions
1 red pepper chopped
1 yellow pepper chopped
4 cloves garlic
1 square inch freshly grated ginger
2 heaped teaspoons of Ras el hanout spice mix
1 tsp turmeric
A pinch of chilli, (I added two as we like spicy)
Fresh stock about 250mls or a chicken stock cube in 250mls boiling water.

Fresh chopped coriander to garnish

Brown the lamb  to seal it then  put on a plate to rest.

Fry the onions for a couple of minutes adding the ginger and garlic to gently cook for about 2 minutes. Add to the slow cooker and then added all the other ingredients and gave it a thorough stir, finally adding the lamb.

Cook on low for approx 6-8 hours.

This recipe is being added to Mediocre Mum's Slow Cooker Sunday click the square below and look at at other fab dishes.