Crock-Pot Lamb Tagine
Prep time
Cook time
Total time
Tender lamb cooked in an aromatic mixture of ras el hanout, raisins, and pine nuts.
Serves: 4
For the Ras el Hanout:
  • ½ teaspoon chile powder
  • ½ teaspoon cumin
  • ½ teaspoon smoked paprika
  • ½ teaspoon turmeric powder
  • ¼ teaspoon cardamom
  • ¼ teaspoon coriander
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon cinnamon
  • ⅛ teaspoon ground black pepper
For the Lamb Tagine:
  • 1½ pounds lamb, cut into bite-sized cubes
  • 3 teaspoons ras el hanout (either from the recipe above or store bought)
  • 1½ teaspoons kosher salt
  • 3 chile peppers, minced (use more or less depending on how much heat you like)
  • 2 shallots, thinly sliced
  • ¼ cup raisins
  • 2 tablespoons pine nuts, plus more for garnish
  • 1 tablespoon agave nectar
  • 1 teaspoon red pepper flakes
  • 1 cup beer, white wine or beef stock
  • rice or bread, for serving
  1. In your crock pot, combine all of your tangine ingredients. Stir to combine, then place on low heat for 6-7 hours (or high for 4 hours, but I recommend the longer cooking time for a more buttery tangine). Taste, adjust seasonings as needed, then serve alongside rice or bread with plenty of juices from the pot and garnish with some additional pine nuts.
Recipe by The Crepes of Wrath at