Low Carb Slow Cooker Lamb and Eggplant Tagine

Low Carb Slow Cooker Lamb and Eggplant Tagine

Low Carb SLow Cooker Syrian Lam and Eggplant Tagine, a succulent blend of spices with lamb and eggplant, create this slow cooked sensation.
Course Main Course
Cuisine Gluten Free, Keto, Low Carb, Middle Eastern, Moroccan, Slow Cooker, Sugar Free
Keyword lamb, lamb tagine, slow cooked, slow-cooker, tagine
Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Servings 4 serves
Calories 341kcal


  • 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


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.


Serving: 1serve | Calories: 341kcal | Carbohydrates: 11g | Protein: 45g | Fat: 12g | Fiber: 3g