Cranberry Slow-cooker Lamb Tagine

Cranberry Slow-cooker Lamb Tagine

Cranberry Slow-cooker Lamb Tagine
  • Prep Time

    15 minutes
  • Serving Size

    4 servings


  • Boneless lamb shoulder2 pounds
  • Kosher salt
  • Olive oil2 tablespoons
  • Large onion1
  • Carrots2
  • Canned chopped tomatoes14 ounces
  • Chicken stock1 cup
  • Piece fresh ginger1 1/2"
  • Cloves garlic2
  • Craisins® Original Dried Cranberries1/2 cup
  • Tomato paste2 tablespoons
  • Cinnamon stick1
  • Ground cumin1 teaspoon
  • Paprika1 teaspoon
  • Black pepper1/2 teaspoon
  • Ground cardamom1/4 teaspoon
  • Small red onion1/2
  • Fresh mint leaves1 cup
  • Juice of ½ lemon
  • Craisins® Original Dried Cranberries front image.

    Featured Product

    Craisins® Original Dried Cranberries


Heat oil in a large pan over medium high heat. Sear and brown all sides of the lamb working in batches to not crowd the pan. Once browned, add the lamb to the slow cooker. In the pan that you seared the lamb in, sauté the onion and carrots until browned. Once browned add the vegetables to the slow cooker. To deglaze the hot pan that was used for searing, add the tomatoes and stock. Stir and scrape the liquid until everything is loosened and add the liquid to the slow cooker. Next add the ginger, garlic, Craisins, tomato paste, cinnamon, cumin, paprika, black pepper and cardamom to the slow cooker. Stir everything until well mixed. Add a lid to the slow cooker and cook on low for 6 hours (or high for 4 hours) or until the lamb is tender. When the lamb is almost ready, combine the onions, mint and lemon juice. To serve ladle the lamb mixture into bowls and top with the fresh mint salad.