Lamb and lentil tagine
- Total Time
A warm kitchen filled with enticing aromas and a dish so easy it almost cooks itself…winter at its best.
olive oil2 tsp
red onion1 medium, finely chopped
fresh garlic2 clove(s), finely chopped
lean lamb topside steak320 g, (buy 400g) fat trimmed, cut into 3cm pieces
Moroccan seasoning2 tsp, (ras el hanout spice)
tomato paste1 tbs
beef stock1 cup(s), (250ml)
red capsicum1 medium, coarsely chopped
carrot1 medium, halved lengthways, thickly sliced
pumpkin300 g, coarsely chopped
green beans250 g, halved
dry lentils½ cup(s), (100g) puy lentils, rinsed
green olives, drained8 individual
fresh coriander⅓ cup(s), coarsely chopped
- 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.
- 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.
- 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.
- Season the tagine with salt and pepper. Serve topped with the olives and coriander.