Nigella Slow Cooker Lamb Tagine

I still remember the first time I smelled a proper tagine bubbling away — it wasn’t in Marrakech or Fez, but in my old flat in North London, steam curling up from the lid of a borrowed tagine pot, filling the kitchen with the scent of cinnamon, cumin, and something gently sweet. That dish stayed with me. And when I found a way to recreate it in a slow cooker, of all things, inspired by Nigella’s ever-sensual take on comfort food — well, it felt like rediscovering a memory you didn’t know you missed.

This Nigella Slow Cooker Lamb Tagine is a Moroccan-inspired stew that combines lamb neck, warm spices, vegetables, dried apricots, and chickpeas — slowly cooked to deep, savoury-sweet perfection. It’s simple, rich with tradition, and soothing in the way only slow-cooked meals can be.

Ingredients List

• 500g lamb neck — rich in flavour, perfect for slow cooking. Lamb shoulder also works in a pinch.
• 1 tbsp olive oil
• 1 onion, roughly chopped — builds the base flavour.
• 2 carrots, quartered lengthways and chopped — adds sweetness and body.
• 2 tsp ground cumin — warm and earthy.
• 1 tsp paprika
• 1 tsp dried coriander
• ½ tsp salt
• ½ tsp black pepper
• 400g chopped tomatoes (1 tin)
• 250ml chicken stock — adds depth; veggie stock works if you’re avoiding meat stock.
• 200g dried apricots — the sweetness is essential; dates could also work if that’s what you’ve got.
• 1 tbsp fresh ginger, finely grated
• 2 garlic cloves, crushed
• 400g chickpeas (1 tin) — rinsed and drained.
• 1 cinnamon stick
• Fresh coriander, to garnish

How To Make It (Instructions)

1. Trim any excess fat off the lamb and cut it into roughly 3cm cubes. Don’t stress the precision — just not too big or they’ll never soften properly.
2. Heat the olive oil in a large frying pan over medium heat. Brown the lamb in batches — you’re after golden edges, not a full cook-through.
3. Toss the lamb into your slow cooker. In the same pan, sauté the chopped onion and carrots for about 5 minutes — just until the onions are soft and the carrots start catching a bit of colour.
4. Transfer the veg to the slow cooker. At this point, take a deep breath — it already smells like something special’s happening.
5. Add the cumin, paprika, dried coriander, salt, pepper, chopped tomatoes, chicken stock, apricots, ginger, garlic, chickpeas, and cinnamon stick to the slow cooker. Give it all a good mix.
6. Set your slow cooker: 4 hours on high or 6 hours on low. Go walk the dog, fold laundry, watch that series you keep meaning to start.
7. When time’s up, give it a gentle stir and taste for seasoning. Finish with a scatter of fresh coriander.
8. Serve with couscous, rice, or even just torn hunks of bread.

One time I forgot to add the apricots until the last hour — it still worked. Slightly firmer bites of sweet in between soft lamb, and honestly… I might do it again on purpose.

Common Mistakes

Why is my lamb chewy?
You might’ve used the wrong cut or not cooked it long enough. Lamb neck needs time and low heat — patience is key.

Can I skip the apricots?
You can, but you really shouldn’t. The sweetness balances the spice and savoury. Try golden raisins if you’re out.

Why is it so watery?
Slow cookers don’t allow for much evaporation. Next time, reduce the stock a bit, or finish with the lid off for the last 30 mins.

Why are my spices bland?
Did you toast or warm them in the pan? If not, they may not bloom properly. Also, don’t be shy — Moroccan food is bold.

Did I ever burn it?
Once. I forgot to plug the slow cooker in. Came home to raw lamb and crushed dreams.

Storage And Reheating Tips

Fridge: Let it cool fully, then store in an airtight container for up to 4 days. The flavours deepen overnight — it’s even better the next day.

Freezer: Cools and freezes well. Store in portioned containers or bags for up to 3 months. Thaw in the fridge overnight.

Reheating:

• Stovetop: Low and slow in a saucepan. Add a splash of stock if it’s thickened too much.
• Oven: 160°C (325°F), covered with foil, 20–30 minutes.
• Microwave: In a covered microwave-safe bowl. Stir halfway through.

What To Serve With It

• Couscous with lemon zest — it soaks up the sauce and adds brightness.
• Warm flatbreads or naan — perfect for scooping and mopping.
• Simple cucumber-yoghurt salad — cools the spice and adds crunch.

A glass of red? Yes. Or mint tea if you’re keeping it traditional.

FAQ Section

Can I make this gluten-free?
Yes — the tagine itself is gluten-free. Just serve it with rice or gluten-free couscous.

Can I make it vegetarian?
Yes, sub the lamb with sweet potato or aubergine, use veg stock, and double the chickpeas. Still hearty and rich.

Can I prep it the night before?
Absolutely. Sear the lamb, sauté the veg, then combine everything in the slow cooker pot and pop it in the fridge. Start it the next day.

Does it work with beef instead of lamb?
It does, though you’ll lose some of that distinctly lamby richness. Go for beef shin or brisket for similar texture.

Try More Recipes:

• Nigella Dauphinoise Potatoes
• Nigella Peanut Butter Pasta
• Nigella Aubergine Parmigiana