Smoky paprika yogurt and an herb and preserved-lemon salsa verde add pops of flavor to this healthy slow-cooker recipe. If you have extra time, brown the lamb and onions, in batches, before adding them to the slow cooker for increased depth of flavor. Source: EatingWell Magazine, November/December 2017

Sarah DiGregorio




Instructions Checklist
  • To prepare tagine: Season lamb with ras el hanout and 1 1/4 teaspoons salt. Place in a 5- to 6-quart slow cooker. Stir in carrots, turnips (or beets), onion, 1/4 cup preserved lemon, 3 tablespoons garlic and 2 tablespoons ginger.

  • Cover and cook on High for 3 hours or Low for 6 hours.

  • Stir the remaining 1 tablespoon each garlic and ginger and crushed red pepper to taste into the tagine. Cover and cook for 10 minutes more.

  • To prepare toppings: Combine yogurt, 2 tablespoons lemon juice, paprika and salt in a small bowl. Combine mint, parsley, preserved lemon, oil and the remaining 2 tablespoons lemon juice in another small bowl.

  • Serve the tagine topped with the yogurt and herb mixtures. Garnish with pistachios, if desired


To make ahead: Prep tagine ingredients and refrigerate in a large bowl for up to 12 hours; to cook, transfer to the slow cooker and proceed with Step 2.

Equipment: 5- to 6-quart slow cooker

Nutrition Facts

397 calories; 21.1 g total fat; 7 g saturated fat; 112 mg cholesterol; 557 mg sodium. 692 mg potassium; 16.5 g carbohydrates; 4.2 g fiber; 7 g sugar; 35.4 g protein; 9648 IU vitamin a iu; 35 mg vitamin c; 66 mcg folate; 138 mg calcium; 5 mg iron; 55 mg magnesium;