Slow Cooker Lamb Tagine with Prunes and Almonds Tips, FAQ & printable recipe

Tips for success

If you prefer a thicker sauce, you can remove a small portion of the liquid after cooking, whisk it with a teaspoon of cornstarch, and stir it back into the slow cooker for five minutes on high heat.

This will give the tagine a more velvety, restaurant-style consistency that coats the meat beautifully. Always adjust the seasoning with salt or pepper at the very end to suit personal preferences.

For a more complex flavor profile, consider adding a pinch of saffron threads or a small amount of honey during the final hour of cooking. These additions can enhance the floral notes of the cinnamon and deepen the sweetness of the prunes.

Remember that slow-cooked dishes often benefit from resting for a few minutes before serving, as this allows the sauce to settle and the flavors to meld perfectly.

Variations

• Spicy Lamb Tagine: Add a teaspoon of harissa paste or a pinch of crushed red pepper flakes to the broth before cooking. This introduces a subtle heat that cuts through the richness of the lamb and pairs wonderfully with the sweet prunes.
• Vegetable-Forward Tagine: Incorporate sliced carrots, chickpeas, or cubes of butternut squash along with the onions. These vegetables absorb the spiced broth well and add extra texture and nutritional variety to the final dish without changing the cooking time.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Freeze in a freezer-safe container for up to 2 months.

Reheat

Thaw overnight in the fridge and reheat on the stovetop on low until warmed through.

Allow any leftovers to cool completely within two hours before transferring them into an airtight container. Properly stored in the refrigerator, this tagine will maintain its quality for up to three days.

When reheating, do so gently on the stovetop over low heat, adding a splash of water or broth if the sauce has thickened too much during storage, ensuring it warms through without drying out the tender lamb.

This recipe is an ideal candidate for make-ahead preparation, as the flavors often improve after sitting for a day. You can assemble all the ingredients in the slow cooker insert and keep it in the refrigerator overnight, then simply place it in the base and start cooking in the morning.

This saves significant time and allows the spices to infuse the meat even more thoroughly, resulting in a more flavorful meal.

Serving ideas

Serve this tagine over a bed of fluffy couscous, which is perfect for absorbing the rich, spiced sauce. The texture of the semolina complements the tender lamb and provides a neutral base that allows the aromatic profile of the dish to shine. A side of steamed vegetables, such as carrots or zucchini, can add a fresh, crunchy element that rounds out the meal beautifully.

Alternatively, pair the tagine with warm, toasted flatbread or pita to scoop up the sauce. A simple cucumber and tomato salad with a light lemon vinaigrette can provide a refreshing contrast to the richness of the slow-cooked meat. Regardless of the side dish, ensure that the tagine is served hot, as the warming spices are most impactful when the dish is at its peak temperature.

Frequently asked questions

Recipe card

Slow Cooker Lamb Tagine with Prunes and Almonds

Prep 15 minCook 6 hRest 5 minTotal 6 h 20 minServes 4

Ingredients

• 2 lb lamb shoulder, cut into chunks
• 2 yellow onions, sliced
• 1 cup pitted prunes
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 2 cups beef or vegetable broth
• 1/2 cup sliced almonds, toasted

Instructions

1. Place the lamb chunks into the bottom of your slow cooker. Add the sliced onions and pitted prunes directly on top of the meat to ensure they soften evenly during the long cooking process.
2. Sprinkle the ground cinnamon and ground ginger over the lamb and onion mixture. Pour the broth over the contents, ensuring the spices are partially washed down into the liquid. Cover and cook on low for 6 to 8 hours until the lamb reaches 145°F (63°C). Let the meat rest for at least 3 minutes before serving.
3. Once the lamb is cooked and rested, transfer the tagine to a serving platter and top with the toasted sliced almonds for a pleasant crunch that contrasts with the tender, slow-cooked texture of the lamb and fruit.

Contains: tree nuts

Estimated nutrition per serving

Calories

450

Protein

35 g

Carbohydrates

25 g

Fat

22 g

Fiber

4 g

Sugar

18 g

Sodium

450 mg

Automatic estimate from the ingredient list, not laboratory-verified.