slow cooker lamb tagine

Technically speaking, tagine is an middle eastern earthenware pot for cooking, but in translation to the Western world, it's come to mean a style of cooking that is low and slow in liquid, like braising.  Translation to the busy American kitchen:  crock pot.  

I'm excited to share with you a slow cooker meal that's full of spice, texture, and perfect for a cozy dinner in bad weather.  It has some surprises, too.  Hearty lamb, fresh ginger, sweet apricots, chick peas, and a spiced tomato broth.

I started with a traditional low-and-slow braised lamb recipe, traditional Moroccan ingredients and spices, and modified it for the slow cooker.  Maybe it doesn't capture all of the smokiness and the full Moroccan experience, but it's a pretty close approximation that's accessible for everyone.  You'll think you're in a fancy restaurant.  If you want to dress it up, serve with preserved lemon or tangy yogurt as a condiment, add saffron to the couscous, or use your fancy china.  You can afford to experiment because this recipe makes a ton of leftovers.

No matter the garnish, be sure to serve this with couscous to soak up the sauce.  The recipe follows.

Slow Cooker Lamb Tagine 
Adapted from Bon Appetit magazine

3 pounds  lamb stew meat (cubes of lamb shoulder -- ask your butcher if you don't see any already wrapped up)
5 garlic cloves, crushed and roughly chopped
1 onion, diced
1 tablespoon chopped fresh ginger
1 15-ounce can diced tomatoes with the juices
1 small can tomato paste
2 cups low-sodium chicken stock
1/2 teaspoon coriander
1 teaspoon cumin
1/2 teaspoon crushed red pepper flakes (or more if you like spicy!)
1/2 teaspoon paprika
1/2 teaspoon cardamom
1/2 teaspoon ground ginger
1/2 teaspoon turmeric
1 bay leaf
1 can chick peas, drained and rinsed
1/2 cup dried apricots, halved

Place lamb, onion, garlic, ginger, spices, tomatoes, tomato paste, and stock in the crock pot.  (Everything except chick peas and apricots, which you should save for later.)  Add a sprinkle of salt and pepper to the mix.  Stir.  The liquid should come most of the way up the meat.  Stir.  Cook on low for 6-8 hours, stirring occasionally if you are at home.

About 30 minutes before you're ready to eat, on low or keep warm setting, stir in chick peas and apricots.  Taste the sauce and season with salt if needed.

Serve with couscous and sprinkle with cilantro.  I like to prepare couscous according to the box instructions, but I substitute chicken stock or vegetable stock for water because it adds a lot of flavor.  Once it's cooked, stir in chopped pistachios or pine nuts.

Note about spices:  I've used some spices here that you might not have in the kitchen, and it's ok to skip one or two.  I'd say the cumin, ginger, and turmeric are the most important.  Next is the paprika.  But don't stress.  Traditionally, cinnamon is found in many Moroccan recipes and, if you like it, you can certainly add a half-teaspoon here.  I've tried it both ways and found that I just don't like cinnamon in savory foods, so I've left it out.