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Photo of Lamb and lentil tagine by WW

Lamb and lentil tagine

Total Time
4 hr
15 min
3 hr 45 min
A warm kitchen filled with enticing aromas and a dish so easy it almost cooks itself…winter at its best.


Olive oil

2 tsp

Red onion

1 medium, finely chopped


2 clove(s), finely chopped

Lamb leg steak, raw

320 g, (buy 400g) fat trimmed, cut into 3cm pieces

Moroccan seasoning

2 tsp, (ras el hanout spice)

Tomato paste

1 tbs

Beef stock

1 cup(s), (250ml)

Red capsicum

1 medium, coarsely chopped


1 medium, halved lengthways, thickly sliced


300 g, coarsely chopped

Green string beans

250 g, halved

Dry lentils

½ cup(s), (100g) puy lentils, rinsed

Pitted green olives

8 individual

Fresh coriander

cup(s), coarsely chopped


  1. Heat half the oil in a large non-stick frying pan over medium-high heat. Cook the onion and garlic, stirring, for 3 minutes or until softened. Transfer to an 18-cup (4.5L) slow cooker.
  2. Heat the remaining oil in the same pan. Cook the lamb, stirring occasionally, for 3-4 minutes or until browned. Add the ras el hanout or Moroccan spice mix and tomato paste. Stir to coat the lamb. Add the stock. Bring to a simmer, scraping the base of the pan. Transfer the lamb mixture to the slow cooker with the capsicum and carrot. Cook, covered, on High for 2 hours or on low for 4 hours.
  3. Add the pumpkin, beans and lentils. Cook, covered, on High for 1½ hours or on Low for 3 hours or until the vegetables and lentils are tender.
  4. Season the tagine with salt and pepper. Serve topped with the olives and coriander.