Slow Cooker Lamb and Butternut Squash Tagine
This slow cooker lamb and butternut squash tagine combines tender lamb with chickpeas, tomatoes and warming spices, balanced by sweet apricots and a fresh hint of lemon. Serve with wholewheat couscous for a comforting, flavour-packed family meal.
Servings: 4 people
Calories: 602kcal
Ingredients
- 400g lean boneless lamb leg steaks trimmed of fat, diced
- 2 tablespoons rapeseed oil
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 2 onions peeled, finely chopped
- 2 garlic cloves peeled, crushed
- 3 teaspoon prepared harissa paste
- 1 x 400g can chopped tomatoes
- 2 tablespoons tomato purée
- 750ml reduced salt hot vegetable stock
- 1 x 400g can chickpeas in water drained
- 1 x 30g bag fresh coriander leaves and stalks chopped separately
- 500g butternut squash peeled, deseeded, cut into chunks
- 1 lemon cut into quarters
- 75g dried apricots roughly chopped
To serve:
- Wholewheat couscous or favourite grains or pasta
Instructions
- Heat 1 tablespoons oil in a large non-stick frying pan over medium heat and brown the lamb with the ground cumin and coriander. Transfer to the slow cooker.
- Using the same frying pan, add the remaining oil and fry the onion, garlic and harissa paste for a few minutes until softened before transferring to the slow cooker with the lamb.
- Add the chopped tomatoes, tomato purée and 250ml of stock to the slow cooker. Cover and cook on HIGH for 2 hours.
- Add the chickpeas, coriander stalks, butternut squash, lemon, apricots and the remaining stock.
- Stir well, cover and cook on HIGH for a further 1.5 hours, or until the lamb is tender and the sauce is a good consistency.
- About 20 minutes before serving, season, if required and add the freshly chopped coriander leaves.
- Serve with wholewheat couscous, or your favourite grains, or pasta.
This tagine recipe is great for batch cooking, as it freezes well.
Nutrition
Energy: 602kcal | Fat: 20.1g | Saturated Fat: 4.6g | Carbs: 55.8g | Sugar: 26.1g | Fibre: 13g | Protein: 43.8g | Salt: 1.19g | Serving: 782g