Irresistible Slow Cooker Lamb Tagine with Prunes & Almonds

The aroma of tender lamb slowly simmering with warm spices and the sweet notes of prunes fills the air, making my stomach rumble and my heart sing. Picture this: your kitchen transforms into a bustling Moroccan bazaar, with flavors dancing around like a belly dancer at a wedding, enticing everyone to gather. Now, add in the crunch of toasted almonds on top, and you have yourself a dish that’s as comforting as a hug from your grandma but with a whole lot more flair.

Let me take you back to that one rainy evening when I decided to whip up this Slow Cooker Lamb Tagine with Prunes and Almonds. It was the kind of night that called for something deliciously warm—a dish that could transport me across continents without leaving my cozy couch. As I stirred the ingredients together, I felt like I was conjuring up magic in my slow cooker. Trust me; this recipe is perfect for cozy family dinners or impressing guests without breaking a sweat.

Ingredients for Slow Cooker Lamb Tagine with Prunes and Almonds

Here’s what you’ll need to make this delicious dish:

• Boneless Lamb Shoulder: This cut is ideal because it becomes incredibly tender during cooking, absorbing all those rich flavors.
• Prunes: Sweet and soft, they add a lovely contrast to the savory spices while enriching the sauce’s texture.
• Almonds: Toasted slivers provide a delightful crunch and nutty flavor that complements the dish perfectly.
• Onion: A good base for flavor; using yellow onions gives sweetness as they caramelize in the slow cooker.
• Garlic: Fresh garlic cloves will elevate the aroma significantly—after all, who can resist garlic?
• Spices (Cinnamon, Cumin, Coriander): These are essential for creating that authentic Moroccan flavor profile you’ve been dreaming about.

For the Sauce:

• Chicken Broth: Use low-sodium broth so you can adjust seasoning without overwhelming saltiness.
• Honey: A touch of honey balances out the spices beautifully while adding depth to the sauce.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Slow Cooker Lamb Tagine with Prunes and Almonds

Follow these simple steps to prepare this delicious dish:

Step 1: Prepare Your Ingredients

Begin by chopping your onion and mincing your garlic. You want everything prepped so you can get right into the action without any kitchen chaos.

Step 2: Sear the Lamb

In a skillet over medium heat, add a splash of oil. Season your lamb shoulder with salt and pepper before browning it on all sides—this step adds amazing depth to your dish.

Step 3: Layer It Up

Transfer the browned lamb into your slow cooker. Then sprinkle in your chopped onion, minced garlic, prunes, and toasted almonds. Don’t forget those glorious spices!

Step 4: Add Liquid Gold

Pour in chicken broth and drizzle honey over everything. Give it a gentle stir to mix but don’t disturb those lovely layers too much—it’s like building a flavorful fortress!

Step 5: Let It Cook

Set your slow cooker on low for about six hours or high for three hours—whichever suits your schedule better! The longer it cooks, the more magical those flavors meld together.

Step 6: Serve It Up

Once done cooking, shred some of that tender lamb right in its own juices. Serve over fluffy couscous or warm bread for an utterly satisfying meal!

Transfer to plates and drizzle with sauce for the perfect finishing touch.

Enjoy every bite of this Slow Cooker Lamb Tagine with Prunes and Almonds; it’s not just food but an experience that’ll have you dreaming about spice markets long after dinner is over!

Perfecting the Cooking Process

Start by searing the lamb to lock in flavors, then layer in spices before adding prunes and almonds. Let the slow cooker do its magic while you kick back and relax.

Add Your Touch

Feel free to swap out prunes for dried apricots or add a pinch of cinnamon for extra warmth. You can also use chicken instead of lamb if that’s what you have on hand.

Storing & Reheating

Store leftover lamb tagine in an airtight container in the fridge for up to three days. Reheat gently on the stove or in the microwave until warmed through.

Sometimes I whip up this Slow Cooker Lamb Tagine when friends come over, and their faces light up with joy as they take that first bite—it’s pure magic!

FAQs

What are the main ingredients for Slow Cooker Lamb Tagine with Prunes and Almonds?

To prepare a delicious Slow Cooker Lamb Tagine with Prunes and Almonds, you will need lamb shoulder or leg, prunes, sliced almonds, onion, garlic, ginger, and a blend of spices including cumin, coriander, and cinnamon. Additionally, incorporating diced tomatoes and chicken or vegetable broth adds flavor to the dish. Don’t forget to include fresh herbs like cilantro for garnish! This combination of ingredients creates a rich and aromatic tagine that will delight your taste buds.

How long does it take to cook Slow Cooker Lamb Tagine with Prunes and Almonds?

Cooking Slow Cooker Lamb Tagine with Prunes and Almonds typically requires around 6 to 8 hours on low heat or 4 to 5 hours on high heat. The slow cooking process allows the lamb to become tender while absorbing the flavors from the spices and prunes. It’s essential to check the meat’s doneness; it should fall apart easily with a fork when fully cooked. Enjoy it over couscous or rice for a complete meal.

Can I make Slow Cooker Lamb Tagine with Prunes and Almonds ahead of time?

Absolutely! You can prepare Slow Cooker Lamb Tagine with Prunes and Almonds in advance. After cooking, let it cool completely before transferring it to an airtight container. Store it in the refrigerator for up to three days or freeze for longer storage. Reheat thoroughly before serving. The flavors will develop even more as it sits, making it a perfect dish for meal prep or entertaining.

What can I serve with Slow Cooker Lamb Tagine with Prunes and Almonds?

Slow Cooker Lamb Tagine with Prunes and Almonds pairs wonderfully with several sides. Traditional options include fluffy couscous or steamed rice that soak up the flavorful sauce. You can also serve it alongside roasted vegetables or a fresh salad to balance the richness of the dish. For a festive touch, consider offering warm pita bread or flatbreads for dipping into the tagine sauce.

Conclusion for Slow Cooker Lamb Tagine with Prunes and Almonds

In conclusion, Slow Cooker Lamb Tagine with Prunes and Almonds is a delightful dish that combines tender lamb, sweet prunes, and crunchy almonds in an aromatic sauce. This recipe is not only easy to prepare but also allows flavors to meld beautifully during cooking. By following this guide, you can create a wonderful meal that impresses both family and friends alike. Enjoy this comforting dish served over couscous or rice for an unforgettable culinary experience!

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Slow Cooker Lamb Tagine with Prunes and Almonds

• Author: Sarah
• Prep Time: 15 minutes
• Cook Time: 6 hours (low) or 3 hours (high)
• Total Time: 29 minute
• Yield: 6 servings 1x
• Category: Main
• Method: Slow Cooking
• Cuisine: Moroccan

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Description

Experience a delightful blend of tender lamb, sweet prunes, and crunchy almonds, all slow-cooked to perfection for a cozy and aromatic meal.

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Ingredients

Scale 1x2x3x

• 2 lbs boneless lamb shoulder
• 1 cup prunes
• 1/2 cup sliced almonds (toasted)
• 1 large onion (chopped)
• 4 cloves garlic (minced)
• 1 tsp cinnamon
• 1 tsp cumin
• 1 tsp coriander
• 2 cups low-sodium chicken broth
• 2 tbsp honey

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Instructions

1. Chop the onion and mince the garlic for easy cooking.
2. In a skillet over medium heat, add a splash of oil. Season the lamb with salt and pepper, then brown it on all sides.
3. Transfer the browned lamb to your slow cooker. Add chopped onion, minced garlic, prunes, and toasted almonds. Sprinkle in cinnamon, cumin, and coriander.
4. Pour in chicken broth and drizzle honey over the ingredients. Stir gently to mix without disturbing layers.
5. Set your slow cooker on low for 6 hours or high for 3 hours until the lamb is tender.
6. Shred the lamb in its juices and serve over fluffy couscous or warm bread.

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Nutrition

• Serving Size: 1 plate (approximately 300g)
• Calories: 450
• Sugar: 15g
• Sodium: 300mg
• Fat: 24g
• Saturated Fat: 8g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 5g
• Protein: 25g
• Cholesterol: 80mg

Keywords: You can marinate the lamb overnight with spices for added flavor. Dried apricots can be used instead of prunes, or you may substitute chicken for lamb if desired. Store leftovers in an airtight container for up to three days; reheat gently before serving.