How to cook a slow cooker simple lamb and fruit tagine

This can be slowly cooked on the stove but I used my slow cooker. It should be serve with cous cous and/or bread. Great after a cold days work in the garden.

28
STEPS
INGREDIENTS

Finely chop onions (I used red and pickling onions)

Finely chop onions (I used red and pickling onions)

Finely chop the garlic

Finely chop the garlic

Put sultanas in the pot

Put sultanas in the pot

Followed by the currants

Followed by the currants

The blueberries

The blueberries

And the cranberries

And the cranberries

Sprinkle in the ginger powder

Sprinkle in the ginger powder

The saffron can be left like this or finely ground

The saffron can be left like this or finely ground

Season with salt to taste

Season with salt to taste

The same with the pepper

The same with the pepper

Place the trimmed lamb in the pot but keep the bones on the meat

Place the trimmed lamb in the pot but keep the bones on the meat

Add the butter

Add the butter

Cover the lot with water (I used our filtered tank water)

Cover the lot with water (I used our filtered tank water)

After 1/2 an hour, add the preserved lemon and cook for another hour

After 1/2 an hour, add the preserved lemon and cook for another hour

Serve on a bed a pistachio cous cous and topped with garlic spiced yoghurt. Enjoy :-)

  • 2.0 Small onions
  • 3.0 Garlic cloves
  • 1.0c Sultanas
  • 1/4c Currants
  • 1/2c Blueberries
  • 1/4c Dried cranberries
  • 1/2tsp Ground ginger
  • 1.0pch Saffron
  • Salt and pepper
  • 4.0 Lamb chops trimmed of fat
  • 1.0Tbsp Butter
  • Water
  • 1.0tsp Moroccan preserved lemon
Australia
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