Another delicious recipe by Olivia Andrews is this Slow Cooker Harissa Lamb Tagine, made with lamb neck fillet, dried apricots, harissa paste, blanched almonds, saffron threads, and coriander.

To make Harissa Lamb Tagine in your slow cooker or crockpot, brown the lamb first, then add spices, apricots, and harissa, cooking on low for 7 hours.

The warmth of sweet spices and apricots mellow the richness of lamb to make this a real treat, especially with the crunch of toasted almonds and sesame seeds.

Jump to Recipe Print Recipe

Slow Cooker Lamb Tagine Harissa Ingredients

• 1 tbsp olive oil
• 1 kg (2 lb 4 oz) lamb neck fillet, cut into 3 cm (1¼ in) cubes
• 20 g (¾ oz) butter
• ½ tsp ground ginger
• ½ tsp ground cinnamon
• 1 onion, halved and thinly sliced
• A handful of coriander (cilantro), roots cleaned and finely chopped, leaves coarsely chopped
• A pinch of saffron threads, soaked in 2 tsp hot water
• 200 g (7 oz) dried apricots
• 2 tbsp harissa paste
• 80 g (2¾ oz/½ cup) blanched almonds, toasted
• Couscous and toasted sesame seeds, to serve

How To Make Slow Cooker Lamb Tagine Harissa

1. Prepare the slow cooker: Begin by heating the olive oil in a frying pan over medium-high heat, ensuring it’s hot before proceeding.
2. Brown the lamb: Season the lamb cubes with salt and pepper, then sear them in batches for about 5 minutes until each piece is well-browned on all sides, enhancing the flavor.
3. Transfer lamb to slow cooker: After browning, carefully transfer the seared lamb to the slow cooker, arranging them evenly at the bottom.
4. Cook the aromatics: In the same pan, reduce the heat to medium, add the butter, and once melted, incorporate the ground ginger, cinnamon, sliced onion, and chopped coriander roots; sauté for approximately 3 minutes until the onions are slightly softened.
5. Add remaining ingredients to slow cooker: To the ingredients in the slow cooker, add the saffron along with its soaking liquid, the dried apricots, harissa paste, and 125 ml (4 fl oz/½ cup) of water, stirring thoroughly to ensure all ingredients are well combined.
6. Slow cook the tagine: Set your slow cooker to the low setting and let the tagine cook for 7 hours, allowing the lamb to become tender and the flavors to meld beautifully; stir in the chopped coriander leaves and toasted almonds just before serving with couscous sprinkled with toasted sesame seeds.

What can I do if the tagine is too watery after cooking?

If the tagine appears too watery at the end of the cooking time, remove the lid and cook on high for an additional 20-30 minutes. This will allow some of the liquid to evaporate, thickening the sauce.

Recipe Tips

• Reduce spiciness: To make the dish less spicy, simply use half the amount of harissa paste recommended in the original recipe.
• Longer saffron infusion: For a stronger saffron flavor, soak the saffron threads in hot water for at least 20 minutes before adding them to your slow cooker.
• Shorten cooking time: If you’re short on time, cook the tagine on high for 4 hours instead of 7 on low, achieving similar tenderness and flavor.
• Add herbs last: To maintain the freshness and color of the coriander, add it to the tagine just before serving rather than during the cooking process.
• Try different fruits: Swap the dried apricots for dried figs or dates to vary the sweetness and texture in your tagine.

Recipe Variations

• Use different meat: Replace lamb with beef or chicken if preferred; adjust the cooking time to ensure the meat is tender and flavorful.
• Vegan version: Replace the lamb with chunks of butternut squash and chickpeas for a vegan variant, reducing the cooking time to 5 hours on low.
• Switch up the nuts: Use toasted cashews or pistachios instead of almonds to alter the texture and nuttiness of the dish.
• Include more veggies: Add chunks of sweet potatoes and carrots to make the tagine heartier and slightly sweeter, which balances the spiciness.

What To Serve With Harissa Lamb Tagine

I always enjoy pairing rich dishes like Harissa Lamb Tagine with a refreshing cucumber and mint yogurt, a Slow Cooker Orange Glazed Carrots, or a simple roasted beet salad.

Additionally, consider a lemon-infused quinoa salad or some crusty bread to soak up the delicious sauce.

How To Store Leftover Harissa Lamb Tagine

In The Fridge:

To store leftover Harissa Lamb Tagine, let the dish cool to room temperature before transferring it to an airtight container. You can keep it in the refrigerator for up to 3 days.

Make sure the container is sealed properly to maintain freshness and prevent any odors from affecting other foods.

In The Freezer:

After cooling, transfer the tagine into freezer-safe bags or containers and store for up to 3 months. Thaw it in the refrigerator overnight when you’re ready to reheat and serve.

How To Reheat Leftover Harissa Lamb Tagine

Transfer the refrigerated tagine to a saucepan and warm it over low heat, stirring occasionally, until it is thoroughly heated. Avoid using high heat, as it can dry out the meat.

Check out More Slow Cooker Recipes:

• Slow Cooker Lamb Biryani
• Slow Cooker French Onion Lamb Chops
• Slow Cooker Lamb Shanks In Onion Gravy