My other half proclaimed this as the ‘best meal you’ve ever cooked in that thing’ (the slow cooker) – high praise indeed! So I thought I’d share the recipe with you. I’ve eaten tagines before and not really enjoyed them much, but I have to say this – somewhat thrown together – version was a winner, and I’ll definitely be cooking it again.
My apologies in advance for my sketchy ingredient amounts – I’m more your chuck-it-in cook, rather than weigh-it-out.
Lamb – I use a half leg cooked on the bone, but diced would work just as well, I imagine.
1 red onion,
1 tsp ground cinnamon
1 tsp all spice
1 tsp ground ginger
2 star anise
Some red wine – about a glassful
Some tomato puree – about half a tube
1 tsp chopped chilli
Dried fruit – I used apricots and sultanas, just because that was what I had in the cupboard, but you could use any dried fruit.
Slice the onion and gently fry for a few mins to soften. Add the meat to seal and brown on all sides. Then add the first three spices in the list, and give it all a good stir, then transfer it to the slow cooker.
Mix the wine, tomato puree, chopped chilli and a bit of hot water in a jug, add the star anises.
Pour this mixture over the meat and onions, and cook on low for about 10 hours, or on high for about 4 – 6 hours. A couple of hours before the end of cooking, chuck in the dried fruit.
I found that I needed to add more hot water about halfway through cooking, but I guess that depends on the amount of liquid you start with and your slow cooker.
Well worth trying – yum!