Slow cooked lamb tagine

The best slow cooked Middle Eastern lamb

8 - 10

Serves

30 mins

Prep Time

6 hrs

Cook Time

Recipe author

Roz McIntosh

This delicious lamb leg recipe is inspired by the traditional Moroccan tagine, or slow-cooked stew. Cooked in a roasting tray with chickpeas, tomato, lemons, and harissa, this tagine delivers succulently tender meat and a rich and spicy sauce.

Recipe courtesy of Greenlea Butcher Shop.

Rate this recipe

High Iron

High Protein

Lamb,

Casserole/Slow,

Dinner,

National Lamb Day

Ingredients

Tagine

1.2kg Quality Mark lamb leg

1 litre beef bone broth

or chicken bone broth

500g chickpeas

soaked overnight in water and then drained

2 preserved lemons

275ml jar harissa paste

2 x 400g cans cherry tomatoes

Method

To Make Tagine

Slow Cooker Method

Drain the chickpeas and pour into a 30cm X 40cm roasting tray.

Cut the lemons into quarters, scrape away the white flesh, chop the rind and add to the tray.

Pour in the tins of tomatoes.

Make incisions across the lamb and rub generously with the Harissa paste, getting into all the crevices.

Pour the remaining jar of Harissa into the tray and mix well.

Sit the lamb in the tray and pour in the Restore broth, cover tightly with tin foil and place into a cold oven.

Turn the temperature to 160ºC and leave the lamb there for 6 hours, or until the chickpeas are cooked through and the lamb is pullable. (Check the moisture level after 3 hours and add a splash of water if the sauce is looking a little dry.)

Start Timer

For the last 20 minutes of cooking, remove the tin foil, increase the temperature to 220ºC and blast with heat to crisp up the lamb and char the tomatoes.

Check the seasoning before serving and pull the lamb apart using two forks.

Nutrition Information per Serving (411g)

This nutrition analysis is based on 10 serves. Due to high sodium, we recommend enjoying this meal occasionally

Energy

1578kJ (377 kcal)

Protein

37.5g

Total Fat

8.3g

Saturated Fat

2.0g

Carbs