I mostly used the recipe straight from the link above – Real Simple’s slow cooker lamb tagine. The one major difference… well, aside from not measuring the dried apricots (used up what I had), using olives that were stuffed with garlic and jalapenos, I also used a tablespoon of harissa paste from Trader Joe’s. Mostly because I had it, maybe a bit because I thought Hubba Hubby would like the added spice.
These I boxed up with some roasted sweet potatoes (we’d recently had a rooftop BBQ and a friend brought cut up sweet potatoes tossed with maple syrup/butter/spices, wrapped into tin foil packets which we stuck on the grill!).
I will say however that the lamb shoulders I bought from BJ’s — well, lamb is pretty rich, so this came out very oily. Next time, I’ll need to skim it or reduce the oil somehow as it didn’t sit too well in the tummy!
But flavor-wise, Hubba Hubby was really happy and continues to enjoy this. Maybe I’ll try a different cut of lamb next time?
How do you feel about packing lamb for lunch? Any great lamb/slow cooker recipes to share?