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.



Note: + 5 mins standing time

4h 15m


  • 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



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. 


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. 


Remove and discard the bones from the tagine. Stir in the chickpeas. 


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.