As busy moms and business owners we often find dinner time a challenge, just like many of you. To get something healthy, quick, and tasty on the table after a long day can be stressful.
This is where our beloved crockpot comes in handy!
Simply complete your prep work in the morning and you’ll have a delicious warm meal waiting for you and your family at the end of the day.
It doesn’t get much easier than that, friends!
With the cold weather prevailing in most parts of the country, we thought it might be fun to get whisked away to Morocco for a day with this Crockpot Lamb Tagine.
The main spice, Ras El Hanout is an awesome Moroccan spice blend featuring coriander, cumin, lavender, and fennel. It’s a super simple way to bump up the flavor in many types of soups, stews, and tagines, and can be found in the spice section of most gourmet grocers like Whole Foods.
This recipe gets a boost of flavor as well from fresh lemon (high in vitamin c) and green olives (the oils in olives are good for inflammation). They add a brightness that is often missing in a winter stew.
Serve this simple tagine over a bed of Cauliflower Rice or quinoa topped with cilantro leaves and pomegranate seeds for garnish. Steam up some kale or enjoy a fresh green salad on the side for bonus points!
Enjoy, stay warm, and be sure to leave us a comment below.
With love and warm tummies,
Crockpot Lamb Tagine
Yield: 6 servings
- 2 tsp. Ras El Hanout (a Moroccan spice mix, in the spice section of gourmet grocers)
- ¾ tsp. smoked paprika
- 1 tsp.ginger, freshly grated
- 2 cloves garlic, chopped
- 1 TB. coconut oil
- 1 lb. boneless lamb shoulder, cut into 1” pieces
- 2 cups chicken or vegetable stock
- 1 medium onion, diced finely
- 3 carrots, peeled and chopped into 1” pieces
- ½ delicata squash peel on, seeds removed, cut into 1” pieces*
- ½ lemon, seeds removed, cut into a small dice
- 1 bunch cilantro stems (bottom portion of the bunch), finely chopped, plus leaves for garnish
- ½ cup pitted green olives, rinsed
- 1 pomegranate, seeded, optional garnish
- Himalayan sea salt, to taste
- Black pepper, to taste
In a medium skillet over medium heat add Ras El Hanout and smoked paprika. Toast until fragrant. Add to crockpot along with fresh ginger and garlic.
In the same skillet heat coconut oil until melted and pan is hot. Season lamb pieces with sea salt and pepper. Add to skillet and brown on each side. Add to the crockpot.
Take a splash of the chicken stock and deglaze your pan with it. Pour that into the crockpot as well.
Finish by adding the onion, carrots, squash, lemon, cilantro stems, olives, and stock to the crockpot, giving one final stir. Cover and cook on low for 8 hours or until lamb is fork-tender and liquid has reduced. Season to taste with sea salt and black pepper.
Serve over cauliflower rice or steamed kale. Top with cilantro leaves for garnish.
*To make this recipe cleanse-friendly, simply omit the delicata squash or substitute it with parsnips, turnips, or other hardy vegetables like Brussels sprouts.