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Lamb Tagine

Lamb Tagine

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When we are watching what we eat, we desire punchy flavours to help. This recipe not only is incredibly flavoursome, but it also contains key ingredients such as cinnamon, chilli and ginger which have been shown to help balance our blood sugars and boost metabolism. This also has a very versatile base, so if you fancy a different protein base or vegetable tagine, you can easily adapt the recipe.

Slow Cooker

Lamb is better with a slow and low cook so perfect for the slow cooker. To use your slow cooker, follow steps 1-3 and then place all ingredients into your slow cooker and cook on low for 8 hours.

Serves 4

  • Suitable for freezing

Nutritional Information per Serving

  • 421 Kcals
  • 20.1g Net Carbohydrates
  • 19.9g Fat
  • 42.2g Protein

Serving Suggestion

This is traditionally served with couscous, as shown but if you want to reduce your carbohydrates, why not opt for cauliflower rice. For added flavour, stir in a handful of freshly chopped mint with your couscous or cauliflower rice and add a handful of sliced almonds.Serving with 120g cooked Couscous 635kcals, 65.1g carbs, 21g fat, 51g protein Serving with 150g Cauliflower Rice 474kcals, 26.7g carbs, 20.7g fat, 46g protein


  • 500g lean diced stewing lamb
  • 1 onion, chopped.
  • 2 cloves of garlic, crushed.
  • 3cm knuckle of fresh ginger, grated.
  • 1 tin chopped tomatoes.
  • 500ml lamb, vegetable, or chicken stock (use 350ml if using a slow cooker).
  • 2 tbsp tomato puree
  • 2 tsp ground coriander
  • 1 tsp cumin
  • 1 tsp ground cardamom
  • 1 heaped tsp turmeric
  • ½ tsp ground ginger
  • 1 ½ tsp ground cinnamon
  • Seasoning to taste
  • 75g dried apricots, halved.


  • Finish with a sprinkle of pomegranate seeds and chopped parsley. These beautiful jewel-like seeds add a beautiful finish to your tagine.


1. Preheat your oven to 180c/160c fan/gas 4 or preheat your slow cooker.

2. Place the lamb into your sauté pan and cook for 5 minutes until browned and sealed. Remove and place the lamb into your stock pan or slow cooker.

3. Add the onion, garlic, and ginger into the pan and cook for 1 minute before adding the remaining ingredients. Cook for a further 5 minutes until you reach a simmer.

4. Place into your stock pot or slow cooker. If cooking in your stock pot, pop on the lid and place in your preheated oven. Cook for 1 – 1 ½ hours until the lamb is tender.

5. When ready to serve, prepare your accompaniment (couscous or cauliflower rice) and once cooked, serve with the chosen garnish.

Sarah Flowers Nutritionist