Portly Cooks | Slow Food | Lamb Mince Tagine

12 hour Lamb Mince Tagine

Slow food, it takes some time but that time is so worth it! This one is perfect for your slow cooker now that the weather has decided it is going to get colder. There is nothing like coming home and smelling the enticing flavours of you slow cooked dinner and knowing that you don’t have to do anything either!

  • 200g Lamb Mince
  • 1 Red Onion
  • 1 Field Mushroom
  • 2 tsp Ras El Hanout
  • 1 tin Chopped Tomatoes
  • 25ml Ruby Port
  • 1 clove Garlic
  • Seasoning
  • 1/2 Packet of Mushroom Cous Cous

Start off by finely chopping the mushroom and the onion. Then, heat a pan and in a little oil fry the lamb mince until it’s just browned. Add the mushrooms and onions and cook for a further couple of minutes and then add the tomatoes.

Add the port and garlic, season well and reduce the liquid from the mixture by half. Once that has done add the ras el hanout and give it a good stir around. Transfer the mixture to your slow cooker and leave it on low while you go to work. I left mine for 12 hours but it’ll be dead tasty what ever you give it.

Once you’re back from your day to go with the tagine you’ll need some cous cous. I cheated here (good food doesn’t have to be difficult…) I got myself a packet of mushroom cous cous, boiled the kettle, poured the water over and left for 5 minutes then served with the lamb.


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