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


Recipe Summary

3 hrs 50 mins
50 mins




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

generous 1 cup
397 calories; protein 35.4g; carbohydrates 16.5g; dietary fiber 4.2g; sugars 6.5g; fat 21.1g; saturated fat 7g; cholesterol 112.4mg; vitamin a iu 9648.1IU; vitamin c 34.6mg; folate 66.4mcg; calcium 138mg; iron 4.8mg; magnesium 54.8mg; potassium 691.5mg; sodium 557.5mg.