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Photo of Slow cooker lamb tagine with lemon and olives by WW

Slow cooker lamb tagine with lemon and olives

5 - 6
PersonalPoints™ per serving
Total Time
7 hr 5 min
35 min
6 hr 30 min


Lean lamb leg roast

400 g, (buy 500g), cut into 3cm pieces

Olive oil

2 tsp

Brown onion

1 medium, chopped


2 clove(s), crushed

Ground cumin

2 tsp

Ground paprika

1½ tsp

Ground cayenne pepper

¼ tsp

Chicken stock cube

1 individual, gluten-free variety, dissolved in 2 cups (500ml) water

Tomato paste

1 tbs


2 medium, chopped

Kent pumpkin

600 g, cut into 3cm pieces


2 medium, chopped

Frozen green peas

½ cup(s), (60g)

Green olives, drained

¼ cup(s), (40g) pitted, sliced

Lemon juice

3 tsp

Raw almonds

¼ cup(s), (40g), chopped

Dried mint

2 tsp


  1. Season lamb with salt and pepper. Heat oil in a large non-stick frying pan over medium-high heat. Cook lamb, in batches, turning occasionally for 5 minutes or until golden. Transfer to a plate.
  2. Reduce heat to medium. Cook onion, stirring, for 5 minutes or until softened. Add garlic, cumin, paprika and cayenne and cook, stirring for 30 seconds or until fragrant. Stir in 1/4 cup (60ml) stock and tomato paste until well combined. Cook for 1 minute.
  3. Combine carrot and onion mixture in a 4.5 litre (18-cup) slow cooker. Top with lamb, pumpkin and chopped tomato. Season with salt and pepper. Pour in remaining stock. Cook, covered, on high for 3 hours (or low for 6 hours) or until lamb is very tender
  4. Stir in peas, olives and lemon juice and cook, covered, on high for 15 minutes. Serve stew sprinkled with almonds and dried mint.


SERVING SUGGESTION: Serve with lemon cheeks and pearl couscous (contains gluten), if desired. Cook couscous following packet instructions.