Total Time
5hrs 25mins
Prep 25 mins
Cook 5 hrs

In Morocco, tajines or stews are made in a shallow earthenware cooking pots called tajines. In this version, use a crock pot to produce a mellow yet intensely flavoured meat and vegetable melange with a tender texture and enticing aroma. First published in Chatelaine's 10/2000 issue.

Ingredients Nutrition


  1. Thaw lamb.
  2. Trim excess fat from lamb or beef, then cut into large bite-size pieces.
  3. If using chicken thighs, leave whole.
  4. Mince garlic and thinly slice onions.
  5. In a crock pot or other slow cooker, stir garlic with onions, cumin, paprika, ginger, cinnamon, allspice, salt, chili flakes, carrots, squash, broth and olives, if using.
  6. Add meat.
  7. Cover and cook on high heat for 5 hours or on low for 9 to 10 hours.
  8. Stir in chickpeas, if using, during last 15 minutes of cooking.
  9. Serve over couscous or with crusty bread.
  10. Covered and refrigerated, tajine will keep for at least 2 days and can be frozen in an airtight container or resealable freezer bag.
Most Helpful

This was really, really good. Took me right back to my first tajine experience in Morocco. My husband is wary of new flavor combos but really liked it. The kids even ate it (OK, there was dessert on the line...). Definitely a keeper in our recipe book! We tried with the beef but will try other combos too. Makes a ton, we had leftovers for several days. We cooked up two boxes of couscous for this and ran out of couscous first -- next time I'll make 3 boxes.

mcherr11 November 10, 2012

I am a big fan of Moroccan cuisine but I am sorry I did not care for this. I made it exactly per the recipe using beef. I served it with Garlic Naan and a Mixed Green Salad with Pear and Gorgonzola dressing from Trader Joe's. I am chalking it up to eating a bunch of Girl Scout cookies and the mix of flavors though since everyone else seems to like this.

Bill Butler February 17, 2012

I liked this a lot. Hubby hated it but he hates anything with cumin in it so I didn't let that affect the rating. I made it with 8 chicken thighs and portioned it into 4 huge servings. It was only 300 very filling calories. I followed the rest of the ingredients exact including using pumpkin for the squash. I got started too late so I cooked it on the stovetop. I removed the lid in the last 30 min of cooking because it was still too soupy for my liking. I used the pepper flakes and the spice was almost too much for us. Maybe I will use 1/4 tsp in the future.

Chef Tweaker October 10, 2008