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

Slow-cooker lamb tagine with lemon and olives

7
7
7
SmartPoints® value per serving
Total Time
7 hr 5 min
Prep
35 min
Cook
6 hr 30 min
Serves
4
Difficulty
Moderate

Ingredients

Lean lamb leg roast

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

Olive oil

2 tsp

Brown onion

1 medium, chopped

Garlic

2 clove(s), crushed

Ground cumin

2 tsp

Ground paprika

1½ tsp

Cayenne pepper, ground

¼ tsp

Chicken stock cube

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

Tomato paste

1 tbs

Carrot(s)

2 medium, chopped

Kent pumpkin

600 g, cut into 3cm pieces

Tomato(es)

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

Instructions

  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.

Notes

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