Lamb chop tagine
Served with zesty couscous, this lamb chop tagine is made easy in the slow cooker. It’s a great set-and-forget weeknight meal, and is special enough for a dinner party main, too.

Serves
4
Prep
15m
Note: + 5 mins standing time
Cooking
4h 15m
Ingredients
- 1 tsp olive oil
- 4 (about 1kg) Coles Australian Lamb Forequarter Chops
- 1 tbs Coles Moroccan Seasoning
- 1 brown onion, cut into wedges
- 3 garlic cloves, sliced
- 4cm-piece ginger, peeled, finely chopped
- 1 red capsicum, seeded, thinly sliced
- 400g can diced tomatoes
- 10 fresh dates, pitted
- 1 tsp ground cinnamon
- 400g can chickpeas, rinsed, drained
Orange-spiced couscous
- 1 cup (200g) couscous
- 2 large oranges, zested, juiced
- 1/4 tsp ground cinnamon
Method
STEP 1
Heat the oil in a large frying pan over medium-high heat. Cook the lamb, in 2 batches, for 1-2 mins each side or until lightly browned. Transfer to a slow cooker. Add the onion and garlic to the pan and cook, stirring, for 1 min or until onion softens slightly. Transfer to the slow cooker with the ginger, capsicum, tomatoes, dates and cinnamon. Cover and cook for 4 hours on high (or 8 hours on low) or until the lamb is falling off the bone.
STEP 2
To make orange-spiced couscous, place the couscous in a heatproof bowl. Add enough water to the orange juice to make 1 cup (250ml) of liquid. Place the orange juice mixture in a saucepan over high heat and bring to a simmer. Pour over the couscous in the bowl. Cover and set aside for 5 mins to soak. Stir in the cinnamon and use a fork to separate the grains.
STEP 3
Remove and discard the bones from the tagine. Stir in the chickpeas.
STEP 4
Divide the tagine and couscous mixture among serving bowls. Sprinkle with orange zest to serve.
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.