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Slow-cooker lamb tagine with lemon and olives

Slow cooker lamb tagine with lemon and olives

Total Time
7 hr 5 min
35 min
6 hr 30 min


Lamb leg roast, raw

500 g, boneless, trimmed, cut into 3cm pieces

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, (to make 2 cups (500ml) chicken stock)

Tomato paste

1 tbs


2 medium, chopped

Kent pumpkin

600 g, cut into 3cm pieces


2 medium, chopped

Frozen green peas

½ cup(s), (75g)

Pitted green olives

¼ cup(s)

Lemon juice

3 tsp

Raw almonds

¼ cup(s), (natural), (40g), chopped

Dried mint

2 tsp

Oil spray

1 x 3 second spray(s)


  1. Season lamb with salt and pepper. Lightly spray a large non-stick frying pan with oil and heat 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 onion mixture and carrot in a 5.5L (22-cup) capacity slow cooker. Top with lamb, pumpkin and tomato. Season with salt and pepper. Pour in remaining stock. Cover with lid. Cook 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 a further 15 minutes. Serve sprinkled with almonds and dried mint.


SERVING SUGGESTION: Serve with lemon cheeks and pearl couscous (contains gluten), if desired. Cook pearl couscous following packet instructions. TO REFRIGERATE: Store leftover tagine in a reusable container or divide single portions into microwave-safe, reusable containers and store for up to 3 days. Reheat in a large saucepan over medium-low heat or microwave single portions until hot, adding a little water if sauce is too thick. Sprinkle with almonds and dried mint just before serving. TO FREEZE: Store, as above, for up to 3 months. Thaw overnight in the fridge. Reheat as above.