Lamb tagine or stew?

[Alwayslearning25]

I ordered some stewing lamb to cook tomorrow. I don't do much cooking. DH mostly does it. So nothing too complicated. I'm at home in the morning and out in the afternoon so a slow cooker would be good. I'm thinking a tagine. The lamb looks quite fatty. Maybe a different stew.

I'd rather not shop, I've got in the house:
Turnips
Fresh spinach
New potatoes
Carrots, onion, garlic.
Broccoli.
Stock cubes.
Spices including a tagine mix.
Dried apricots.
Fresh coriander and oregano.
Pasta and rice.

Shoot me with your ideas

I'd go for a tagine in the SC - it's great in this heatwave.
Preferably sear the meat, onions & garlic first , but it will be OK if you don't.
Personally, I'd leave out spinach, spuds, broccoli & fresh herbs to start with.
Use very little liquid - stock cube optional.
Right at the end, I'd add spinach & fresh coriander.

I can feel a tagine coming on for tomorrow's dinner......

Lamb tagine will be delicious. Chuck in a few potatoes to soak up the grease.
Please can I come to tea.

So yes to turnips in a tagine?

I routinely use swede in a tagline, so I would think turnip would work.

Actually missed that when I was replying, but it should work.
I used to have a Moroccan BIL, & he insisted that potatoes had no place in a tagine !

https://www.bbcgoodfood.com/recipes/navarin-dagneau

I've made that a few times, you will need a lemon!

Lamb tagine is allredy in the slow cooker, cooking. Lamb will have about 11 Hours and veg on top 9 as ds woke up as I was making it and I'm very slow at chopping veg. The stewing lamb was neck on the bone. I seared it then put it in the slow cooker. I'll pull it off the bone at dinner time. Then I fried onions and garlic, added flour, then beef stock and spice mix to the pan. I poured that on top of the lamb. Later on I added carrots, turnips and apricots. It's very colourful and later I'll add the greens. Spinach and herbs.