Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large skillet, heat 2 tablespoons of olive oil over medium-high heat and brown 1.5 pounds of cubed lamb shoulder on all sides for about 5-7 minutes, then transfer the seared lamb to a slow cooker.

2. 2

   Reduce the skillet heat to medium, add 1 large finely diced onion and cook for 5-7 minutes until softened, then add 4 minced garlic cloves and cook for an additional 1 minute until fragrant.

3. 3

   Stir 2 teaspoons of Ras el hanout, 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, 0.5 teaspoon of ground cinnamon, 1 teaspoon of salt, and 0.5 teaspoon of black pepper into the skillet with the vegetables, cooking for 1 minute until aromatic.

4. 4

   Add the contents of the skillet, including the aromatic vegetables and spices, along with 1 (14.5-ounce) can of undrained diced tomatoes, 1 (15-ounce) can of drained and rinsed chickpeas, and 2 cups of lamb broth to the slow cooker with the seared lamb.

5. 5

   Cover the slow cooker and cook on low for 4-5 hours or on high for 2-3 hours, until the lamb is tender and easily shredded.

6. 6

   While the tagine simmers, prepare the tahini drizzle by whisking together 0.5 cup of tahini, 2 tablespoons of fresh lemon juice, 1 small minced garlic clove, and a pinch of salt in a small bowl, gradually adding 4-6 tablespoons of cold water until a smooth, pourable consistency is achieved.

7. 7

   Taste the slow-cooked lamb tagine and adjust seasoning if necessary, then ladle generous servings into bowls and garnish each with 0.25 cup of freshly chopped parsley.

8. 8

   Finish each serving with a generous drizzle of the prepared tahini sauce just before enjoying.