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.
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
Method
- 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
Based on lean boneless lamb leg steaks, each serving provides:
| Energy | Fat | Saturates | Sugars | Salt |
|---|---|---|---|---|
| 602kcal | 20.1g | 4.6g | 26.1g | 1.19g |
| 30% | 29% | 23% | 29% | 20% |
% of the reference intake
Each serving provides:
55.8g Carbohydrates | 43.8g Protein | 13g Fibre
Typical values per 100g:
This recipe uses lean boneless lamb leg steaks. If other cuts are used then the nutrition information may vary.
