Slow-Cooked Lamb Tagine with Roasted Eggplant
A tender lamb stew simmered with roasted eggplant and aromatic spices, served with crusty bread for dipping. This mediterranean-inspired slow cooker ready in about 170 minutes pairs lamb shoulder, large (about 1.5 lbs) eggplant, medium onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.5 lbs lamb shoulder
- 2 large (about 1.5 lbs) eggplant
- 1 medium onion
- 3 cloves garlic
- 2 tbsp tomato paste
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1.5 cups chicken broth
- 2 tbsp olive oil
- 1/2 cup pitted green olives
- 1/4 cup fresh cilantro
Instructions
- Step 1: Preheat oven to 325°F. Cut lamb shoulder into 1-inch cubes and toss with 1 tbsp olive oil, salt, and pepper. Sear in a Dutch oven over medium-high heat for 5 minutes until browned on all sides.
- Step 2: Dice 1 medium onion (1 cup) and mince 3 garlic cloves. Add to Dutch oven with tomato paste, cumin, and coriander; cook for 2 minutes until fragrant.
- Step 3: Add 1.5 cups chicken broth and seared lamb. Stir, then cover and transfer to oven. Braise for 2 hours until lamb is fork-tender.
- Step 4: While lamb cooks, cut 2 large eggplants (about 1.5 lbs) into 1-inch cubes. Toss with 1 tbsp olive oil, salt, and pepper; roast on a baking sheet at 400°F for 25 minutes until golden.
- Step 5: Stir roasted eggplants and 1/2 cup pitted green olives into lamb stew. Simmer uncovered for 10 minutes. Stir in 1/4 cup fresh cilantro just before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Lamb Tagine with Roasted Eggplant take to make?
Total time is about 170 minutes (25 min prep + 145 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Cooked Lamb Tagine with Roasted Eggplant?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep lamb shoulder from drying out.
Can I substitute ingredients in Slow-Cooked Lamb Tagine with Roasted Eggplant?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Cooked Lamb Tagine with Roasted Eggplant for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Slow-Cooked Lamb Tagine with Roasted Eggplant?
Mediterranean slow cooker like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★☆☆
Okay for a quick meal. I've had better slow cooker dishes though.
