Tangy Lamb Tagine Recipe
Tangy Lamb Tagine Recipe photo by Taste of Home
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Publisher Photo
I love lamb stew, but wanted to try something a bit different, so I created this recipe that uses Moroccan spices. It's a wonderful way to use lamb, and it's easy to make in the slow cooker. The stew tastes even better served a day or two later, when the flavors have really had a chance to meld. —Bridget Klusman, Otsego, Michigan
MAKES:
8 servings
TOTAL TIME:
Prep: 40 min. Cook: 8 hours
MAKES:
8 servings
TOTAL TIME:
Prep: 40 min. Cook: 8 hours

Ingredients

  • 3 pounds lamb stew meat, cut into 1-1/2-inch cubes
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 4 tablespoons olive oil, divided
  • 6 medium carrots, sliced
  • 2 medium onions, chopped
  • 6 garlic cloves, minced
  • 2 teaspoons grated lemon zest
  • 1/4 cup lemon juice
  • 1 tablespoon minced fresh gingerroot
  • 1-1/2 teaspoons ground cinnamon
  • 1-1/2 teaspoons ground cumin
  • 1-1/2 teaspoons paprika
  • 2-1/2 cups reduced-sodium chicken broth
  • 1/4 cup sweet vermouth
  • 1/4 cup honey
  • 1/2 cup pitted dates, chopped
  • 1/2 cup sliced almonds, toasted

Directions

Sprinkle lamb with salt and pepper. In a Dutch oven, brown meat in 2 tablespoons oil in batches. Using a slotted spoon, transfer to a 4- or 5-qt. slow cooker.
In the Dutch oven, saute the carrots, onions, garlic and lemon zest in remaining oil until crisp-tender. Add the lemon juice, ginger, cinnamon, cumin and paprika; cook and stir 2 minutes longer. Add to slow cooker.
Stir in the broth, vermouth, honey and dates. Cover and cook on low for 8-10 hours or until lamb is tender. Sprinkle with almonds. Yield: 8 servings.
Stovetop option: Combine browned lamb and carrot mixture in Dutch oven. Stir in the broth, vermouth, honey and dates; bring to a boil. Reduce heat; simmer, covered, for about 1 hour or until lamb is tender.
Originally published as Tangy Lamb Tagine in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2013, p54

Nutritional Facts

1-1/4 cups: 440 calories, 19g fat (4g saturated fat), 111mg cholesterol, 620mg sodium, 28g carbohydrate (21g sugars, 4g fiber), 38g protein.

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  • 3 pounds lamb stew meat, cut into 1-1/2-inch cubes
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 4 tablespoons olive oil, divided
  • 6 medium carrots, sliced
  • 2 medium onions, chopped
  • 6 garlic cloves, minced
  • 2 teaspoons grated lemon zest
  • 1/4 cup lemon juice
  • 1 tablespoon minced fresh gingerroot
  • 1-1/2 teaspoons ground cinnamon
  • 1-1/2 teaspoons ground cumin
  • 1-1/2 teaspoons paprika
  • 2-1/2 cups reduced-sodium chicken broth
  • 1/4 cup sweet vermouth
  • 1/4 cup honey
  • 1/2 cup pitted dates, chopped
  • 1/2 cup sliced almonds, toasted
  1. Sprinkle lamb with salt and pepper. In a Dutch oven, brown meat in 2 tablespoons oil in batches. Using a slotted spoon, transfer to a 4- or 5-qt. slow cooker.
  2. In the Dutch oven, saute the carrots, onions, garlic and lemon zest in remaining oil until crisp-tender. Add the lemon juice, ginger, cinnamon, cumin and paprika; cook and stir 2 minutes longer. Add to slow cooker.
  3. Stir in the broth, vermouth, honey and dates. Cover and cook on low for 8-10 hours or until lamb is tender. Sprinkle with almonds. Yield: 8 servings.
Stovetop option: Combine browned lamb and carrot mixture in Dutch oven. Stir in the broth, vermouth, honey and dates; bring to a boil. Reduce heat; simmer, covered, for about 1 hour or until lamb is tender.
Originally published as Tangy Lamb Tagine in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2013, p54

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