Either spelling is correct, apparently. I think ‘tajine’ is French.
I intended to make a lamb tajine in my new tajine* but Tuesday afternoons are busy with extra-curricular activities and so instead I used my slow cooker. And left out most of the fancy ingredients (prunes, quinces, almond flakes, preserved lemon etc). So what I’ve done is more accurately called Slow Cooked Slightly Morrocan Lamb and it’s dead easy.
SLOW COOKED MORROCAN LAMB
About 1kg diced lamb shoulder (you could also use lamb shanks if you want a cheaper option).
1 brown onion, finely diced
1 clove of garlic, crushed
splash of olive oil
1 tablespoon good quality Morrocan spice mix
1 tablespoon tomato paste
1 tin crushed tomatoes
pumpkin, sweet potato or potato – cut into large dice, enough to cover the base of the slow cooker (I used one whole butternut pumpkin and two medium potatoes)
one cinnamon stick
a cup of chicken stock (I used – shock horror – a stock cube!)
1 400g tin chick peas, drained and rinsed.
Handful of coriander, roughly chopped.
Heat the olive oil in a frying pan and take your time cooking the lamb in batches until all the pieces are browned all over. Add them to the slow cooker as you go. (same goes for shanks – nice and brown all over).
Add a splash more olive oil to the pan and fry the onion and garlic until soft. Add the Morrocan spices and stir until it smells amazing in the kitchen. Add the tomato paste and stir (add a splash of water to thin it out if you like). Spread the onion mixture over the top of the lamb, then add all the other ingredients to the slow cooker. There should be plenty of liquid but not so much that it covers the lamb. Put the lid on and cook for 2-3 hours on high, or 4-6 on low. Lamb shanks will obviously take longer than diced lamb.Serve with rice or couscous and coriander sprinkled generously over the top.
*The tajine I have is currently half price at Victoria’s Basement… PJ was really pleased to hear this.