Slow Cooker Lamb Tagine with Butter Beans.

Autmn is here and with the change in temperatures it is the perfect time to change up your meal plan. A common complaint I hear when working with people is how they get stuck eating the same meals week in and week out. It is so easy to do! One way I challenge this in my own meal planning is to use the seasons as a guide and to keep trying out new recipes every week.

So here is the latest recipe I’ve been playing with. I love lamb but we so rarely have it in our house, one child says it is chewy and it is always that little but more expensive. This version adds in protein and plant points from the beans and the slow cooker makes it super tender. A perfect autumnal meal with warming spices and melt in the mouth lamb. It’s time to get out the slow cooker, or if you do not have one you can simmer this on the hob or pop it all in the oven. I’ve used less lamb and added in butter beans to keep this an affordable family meal with a sensible portion serving of red meat

The sweet potato and carrots pack in 2 portions of veggies per person, we served ours with extra veggies too, mainly because my kids all like different things! Chery tomatoes were a must. This dish pairs perfectly with couscous or quinoa.

Pop it on in the morning and come home to a yummy meal or I threw this together at lunchtime on high, it was ready for early teatime. Definitely a recipe to save and use on your mealplan this season.

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Lamb and Butterbean Slow Cooker Tagine

Prep Time 20 minutes
Cook Time 6 hours
Servings 4
Author Priya

Ingredients

  • 350 g Lamb
  • 2 cloves garlic
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp paprika
  • 1 tsp tumeric
  • 1 tsp ginger
  • 1/2 tsp ground cloves
  • 1/2-1 tsp chilli powder
  • 1 medium onion, sliced
  • 1 tin chopped tomatoes
  • 300 ml water
  • 1 tin butternbeans
  • 1 large sweet potato in chunks
  • 2 large carrots in chunks
  • 50 g dried apricots
  • black pepper

Instructions

  1. Put the lamb, spices and garlic into the slow cooker pan, stir to coat.

  2. Ad the chopped tomatoes, water (rinse out the tomato tin), butterbeans and stir.

  3. Next add the vegetables and paricots. Season and cook on high for 5-6 hours.

  4. Serve with couscous or quinoa and extra veggies on the side.

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