Paleo Dinner Recipes:
Crockpot Lamb Tagine
PREP/COOK TIME: 8 hours 15 minutes
Expect plenty of wonderful flavor from this classic Moroccan dish. You can choose from lamb leg, shank or shoulder. We are also adding various vegetables along with herbs, fruit, garlic and ginger.
The long, slow cooking time is typical for tagine, because it brings out all the amazing flavors. Instead of regular rice, consider serving this with cauliflower rice (grated cauliflower, sauteed in lard or butter until tender).
Some people like to swap the lamb for chicken or even beef, but lamb goes so well with the other flavors we are using here. Mix and match the dried fruits if you like, or even get creative and add some pistachios at the end to add crunch. This recipe serves 6 people.
Ingredients:
4 peeled, chopped carrots
2 sliced yellow onions
Water, as needed
2 lbs lamb leg, shank or shoulder
2 tablespoons sugar-free Moroccan seasoning
1 tablespoon fresh rosemary
1 cup chopped dried apricots
1 1/2 cups chopped prunes
3 oz pomegranate seeds
2 minced garlic cloves
1 inch fresh ginger, sliced
Salt and black pepper, to taste
Fresh parsley sprigs, for garnish
Method:
Arrange the carrots and onions over the bottom of a crockpot and pour in just enough water to cover. Grind salt and pepper over the lamb and rub the Moroccan seasoning into it.
Add the lamb to the crockpot and make some slits in it so you can stuff the rosemary and garlic in there. Now add the apricots, prunes, ginger and about 2/3 of the pomegranate seeds to the crockpot.
Cover and cook for 8 hours on low, or until the lamb is tender. Discard the ginger and shred or chop the lamb, then serve garnished with the parsley and remaining pomegranate seeds.
- 4 peeled, chopped carrots
- 2 sliced yellow onions
- Water, as needed
- 2 lbs lamb leg, shank or shoulder
- 2 tablespoons sugar-free Moroccan seasoning
- 1 tablespoon fresh rosemary
- 1 cup chopped dried apricots
- 1½ cups chopped prunes
- 3 oz pomegranate seeds
- 2 minced garlic cloves
- 1 inch fresh ginger, sliced
- Salt and black pepper, to taste
- Fresh parsley sprigs, for garnish
- Arrange the carrots and onions over the bottom of a crockpot and pour in just enough water to cover. Grind salt and pepper over the lamb and rub the Moroccan seasoning into it.
- Add the lamb to the crockpot and make some slits in it so you can stuff the rosemary and garlic in there. Now add the apricots, prunes, ginger and about ⅔ of the pomegranate seeds to the crockpot.
- Cover and cook for 8 hours on low, or until the lamb is tender. Discard the ginger and shred or chop the lamb, then serve garnished with the parsley and remaining pomegranate seeds.
