How to Cook a Slow Cooker Simple Lamb and Fruit Tagine

by Ian Eyles

This can be slowly cooked on the stove but I used my slow cooker. It should be serve with cous cous and/or bread. Great after a cold days work in the garden.


  • 2 Small onions
  • 3 Garlic cloves
  • 1 Cup Sultanas
  • ¼ Cups Currants
  • ½ Cups Blueberries
  • ¼ Cups Dried cranberries
  • ½ Teaspoons Ground ginger
  • 1 Pinch Saffron
  • Salt and pepper
  • 4 Lamb chops trimmed of fat
  • 1 Tablespoon Butter
  • Water
  • 1 Teaspoon Moroccan preserved lemon
  • Instructions

    Step 1

    Finely chop onions (I used red and pickling onions)

    Step 2

    Finely chop the garlic

    Step 3

    Put sultanas in the pot

    Step 4

    Followed by the currants

    Step 5

    The blueberries

    Step 6

    And the cranberries

    Step 7

    Sprinkle in the ginger powder

    Step 8

    The saffron can be left like this or finely ground

    Step 9

    Season with salt to taste

    Step 10

    The same with the pepper

    Step 11

    Place the trimmed lamb in the pot but keep the bones on the meat

    Step 12

    Add the butter

    Step 13

    Cover the lot with water (I used our filtered tank water)

    Step 14

    After 1/2 an hour, add the preserved lemon and cook for another hour

    Step 15

    Serve on a bed a pistachio cous cous and topped with garlic spiced yoghurt. Enjoy :-)