slow cooker lambtaginewithpomegranates. Slow Cooker Chicken and Summer Vegetable Tagine. My slow cooker chicken thighs with tomatoes and peppers is one of my standby meals that I know will be wolfed down
Read on and get my slow cooker coconut fish curry recipe, it is easy to make and doesn’t take long (in slow cooking terms), and you’ll end up with a tasty dish full of fresh flavours, a creamy coconut milk sauce and tender flakes of fish
A mouthwatering Morrocan lambtagine, with apricots and pomegranate seeds. The flavours nicely blend together as they are simmered for a couple of hours, and the lamb is infused with the amazing results
This is a classic lambtaginewith dried apricots, flavoured with saffron, ginger and cinnamon, and sweetened with honey and takes its name from the pot in which it is cooked
My only experience with it had been my mother cooking lamb chops once for us when I was a teenager. Moroccan cuisine is a delicious mix of Arabic, Andalusian, Mediterranean and Berber cuisine with a dash of European and Subsaharian influence thrown in for good measure
As I’ve mentioned before, I much prefer to cook my tagines in the oven – I prefer the texture of the lamb and I feel more able to leave it alone and get on with other things, but you can do this on the hob if you prefer…just make sure you turn your pan down as low as it can go and keep an eye on the tagine to make sure it doesn’t dry out (this won’t happen in the oven – or at least it’s never happened to me
Add diced lamb - I used neck fillet, but any cut is ok especially those cheaper ones that lend themselves to slow cooking - colour and add a good squeeze of tomato puree, half a dozen chopped tomotoes and a teaspoon of honey
This lambtagine recipe is a very popular recipe in my Moroccan cooking classes, it epitomises what tagine recipes should be, layers of subtle flavours created with just a few ingredients
One of the recipes in the Sirtfood Diet book was for a butternut squash and date tagine – I loved it, but as I was eating it, I couldn’t help thinking it would go brilliantly withlamb
– and I finally made a lambtagine that I really liked. Then when I was buying the meat my butcher was chatting about what I was using it for and gave me some lamb bones to add to it for extra flavour
lambtaginewith Ainsley Harriott Moroccan Medley Cous Cous. and all this whilst the heady aroma of a moroccan lambtagine filled the air as it baked slowly in the oven
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