Low Carb Slow Cooker Syrian Lamb and Eggplant Tagine

Low Carb Slow Cooker Lamb and Eggplant Tagine

Low Carb Slow Cooker Syrian Lamb and Eggplant Tagine

Lamb is one of my favorite meats, and this recipe for Low Carb Slow Cooker Syrian Lamb and Eggplant Tagine is absolutely delicious. A scrumptious blend of Middle Eastern spices such as coriander, cumin, turmeric and cinnamon, along with lamb and eggplant create this melt in your mouth slow cooked sensation. The eggplant takes on a slightly sweet flavor in this dish, removing the necessity to use high carb fruits such as apricots and prunes to impart sweetness. You can make this with lamb shanks or with diced lamb, or try it with lamb shoulder or a lamb leg. Note that a lamb leg will require longer cooking times.

Low Carb Slow Cooker Syrian Lamb and Eggplant Tagine
Lamb shanks served with Cauliflower Cous Cous, Oven Roasted Cauliflower and Oven Roasted Moroccan Pumpkin
How to Serve Low Carb Slow Cooker Syrian Lamb and Eggplant Tagine

This dish goes really well with sides such as Low Carb Cauliflower Cous Cous,  Low Carb Oven Roasted Cauliflower,  Oven Roasted Green Beans with Harissa and Oven Roasted Moroccan Pumpkin. Another great way to serve this is to simply boil or stream green beans, and serve them with butter and cracked black pepper. Simple but delicious.

This recipe serves 4 but if you only need 2 serves then you can freeze the leftovers for another day or simply eat it within a couple of days of making. I like to maximise using my slow cooker to save on energy so always try to cook as much as I can at one time. You can cook this recipe on low,  medium or high, or using a combination of temperature settings, e., 2 hrs on high and 3 hours on medium. Just remember that all slow cookers are different so you may need to adjust your cooking time to suit your cooker.

I hope you find the time to create a little Moroccan feast using this and some of my other Moroccan themed recipes. Cooking this dish with some of those vegetable dishes has probably been one of the highlights of all of my low carb cooking and eating….. it is that good.


Low Carb Slow Cooker Lamb and Eggplant Tagine

Low Carb Slow Cooker Lamb and Eggplant Tagine

Prep Time: 10 minutes
Cook Time: 5 hours
Total Time: 5 hours 10 minutes
Course: Main Course
Cuisine: Gluten Free, Keto, Low Carb, Middle Eastern, Moroccan, Slow Cooker, Sugar Free
Keywords: lamb, lamb tagine, slow cooked, slow-cooker, tagine
Servings: 4 serves


  • 4 lamb shanks or 800 gms diced lamb lamb shoulder or lamb leg can be used as well
  • 1 large or 2 small eggplant cut into chunky fingers
  • 400 gms /14 oz diced tinned tomato sugar free
  • 2 medium onions halved and thinly sliced
  • 3 teaspoons minced garlic
  • 2 teaspoons ground cumin
  • 1 teaspoon minced ginger
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground paprika
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cayenne-or to taste... spicy!!
  • a pinch cloves
  • 1 tablespoon balsamic vinegar
  • juice and rind of half a lemon
  • A pinch of saffron crushed and steeped in a little water for 30 minutes- optional
  • 2 tablespoons Lakanto Monkfruit Golden or sweetener substitute
  • Salt and pepper to taste.


  • Turn the slow cooker onto high.
  • Sprinkle the spices over both sides of lamb shanks and add the sliced onions.
  • Mix the tinned tomato, lemon juice, and sweetener together and pour over the lamb. Add the eggplant fingers around the lamb and coat in juices.
  • Season with salt and pepper and add the lemon zest.
  • Cook for 3-4 hours on high 6-8 hours on medium, or until cooked and tender. Add the saffron water just before serving.
  • To serve, sprinkle with fresh chopped coriander or parsley and serve with Cauliflower MashCauliflower Cous Cous or Cauliflower Rice

Recipe Notes

Various Cooking Times
Cook on medium for approximately 4-6 hours or on low for approximately 8 hours.
If you use a leg of lamb, you will need to cook for longer, depending on how large the leg is. I generally cook a leg of lamb for about 3 hours on high and 4 hours on medium/low.
Note that I've tried to make this without using any sweetener bit it just doesn't taste right. I used Monk fruit but you could use Stevia or your preferred sweetener and adjust to taste.

Nutritional Information

Serving: 1serve | Calories: 341kcal | Carbohydrates: 11g | Protein: 45g | Fat: 12g | Fiber: 3g
Note that we calculate our own nutritional values so they may not be precise. Calculate your own if desired. Carb values exclude sugar alcohols such as Erythritol, as they generally have no impact on blood sugar levels. 50% of the carbs from Xylitol is added to nutritional values. This is consistent with industry practice.
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