Lamb & Sweet Potato Tagine

This recipe features in these meal plans: A slow, easy week..., Slowly does it.

This tagine is cooked in a slow cooker, which results in really tender lamb, and sweet potato that melts in the mouth.


  • 400g of tinned chopped tomatoes
  • 1 large onion (approx 210g), finely chopped
  • 1 small sweet potato (approx 250g), peeled and diced
  • 400g of tinned chickpeas, drained and rinsed
  • 100g of dried apricots, halved
  • 1 medium carrot (approx 125g), peeled and coarsely chopped
  • 700g of diced lamb
  • 300g of couscous
  • 100g of flaked almonds
  • 2 tsp ground cumin
  • 2 tsp turmeric
  • 600ml chicken stock
  • 2 tsp fresh ginger, grated
  • 1 tsp paprika
  • 2 cloves of garlic, finely sliced
  • 1 tbsp olive oil
  • 2 tbsp fresh mint, coarsely chopped
  • 100ml milk
  • Serves: 4
  • Course: Main Course
  • Preparation time: 10 mins
  • Cooking time: 255 mins
  • Price per person: £3.79
  • Store cupboard: Cook's
  • Calories per serving: 1430
  • 5-a-day per serving: 4.4
  • Print Recipe
Lamb & Sweet Potato Tagine photo

901 cooks think so


  1. Preheat the slow cooker, if necessary. Heat the oil in a frying and fry the lamb for 6-8 minutes, or until browned. Remove from the pan and set aside.
  2. Add more oil to the pan, if necessary, and fry the onion, ginger and garlic for 4-5 minutes, or until soft. Add the sweet potato and carrot and fry for 3-4 minutes. Stir in the ginger, paprika, cumin and turmeric and fry for 1 minute. Transfer to the slow cooker.
  3. Stir in the chopped tomatoes, apricots, chickpeas and 300ml stock into the slow cooker. Cook on medium for 6-8 hours. Check that the lamb is tender and season to taste with salt and pepper before serving.
  4. FOR THE COUSCOUS. Heat a frying pan over a medium-high heat and dry-fry the almonds for a minute or two, or until lightly toasted. Prepare the couscous according to the packet instructions with 300ml stock in place of water. Stir half of the almonds and all of the mint into the couscous and season with salt and pepper.
  5. Serve the lamb tagine over the couscous, sprinkled with the remaining almonds.

Cook's tips

Slow cooking times vary according to the appliance you use. Our cooking time is based on this 170w Morphy Richards slow cooker.

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