Portly Cooks | 10 Hour Lamb Belly Tagine

Lamb Belly Tagine

Slow food is some of the best food and who doesn’t love a good tagine?  This one is literally a chuck it all in and leave it kind of deal.

  • 200g Lamb Belly
  • 1 Rasher Bacon
  • 1 Tin Chopped Tomatoes
  • 1 Small Tin Butterbeans
  • 1 tsp Harissa Spice Mix
  • 1 tsp Garlic Powder
  • 1 tsp Dried Mint
  • ½ Tagine Spice Mix
  • 100ml Chicken Stock
  • 1 tsp Tomato Puree
  • 1 tsp Runny Honey
  • 2 Pita

In a large pan/wok heat a little oil.  Chop the bacon into thin strips and chop the lamb into chunks. Fry in the pan and then add the tomatoes, butterbeans and stock. Simmer for about 10 minutes to reduce the liquid.

Add the rest of the ingredients and simmer for a further 5-10 minutes, stirring occasionally.  Finally pour it all into your slow cooker and cook on high for an hour, then turn down to low and leave for at least 5 hours. It will however, go all day I left mine for 10 hours!

When you’re ready to eat, serve with some pita bread, if you want to be all fancy, heat a griddle pan and griddle the pita to get some fancy lines on it.


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