Slow Cooker Moroccan Lamb Tagine (Printable)
Slow-cooked lamb with apricots, warm spices, and citrus for a fragrant Moroccan dish.
# What You'll Need:
→ Lamb
01 - 3.3 lbs boneless lamb shoulder, trimmed and cut into 1.5-inch cubes
→ Marinade & Spices
02 - 2 tbsp olive oil
03 - 1 large onion, finely chopped
04 - 3 garlic cloves, minced
05 - 2 tsp ground cumin
06 - 2 tsp ground coriander
07 - 2 tsp ground cinnamon
08 - 1 tsp ground ginger
09 - 1 tsp ground turmeric
10 - ½ tsp ground allspice
11 - ½ tsp cayenne pepper (optional)
12 - ½ tsp freshly ground black pepper
13 - 1½ tsp fine sea salt
→ Fruits & Vegetables
14 - 1 cup dried apricots, halved
15 - 14 oz canned chopped tomatoes
16 - 2 medium carrots, peeled and sliced
17 - 2 medium potatoes, peeled and cut into chunks
18 - 1 preserved lemon rind, thinly sliced (or zest of 1 lemon)
→ Liquids
19 - 1⅔ cups chicken or beef stock (gluten-free if needed)
20 - 2 tbsp honey
→ Garnish
21 - 3 tbsp chopped fresh cilantro
22 - 2 tbsp chopped fresh mint
23 - ⅓ cup toasted slivered almonds
# How-To Steps:
01 - Heat olive oil in a large skillet over medium-high heat. Brown lamb cubes in batches, transferring each batch to the slow cooker once seared.
02 - Add chopped onion and minced garlic to the skillet. Sauté for 3 to 4 minutes until softened, scraping up any browned bits from the pan.
03 - Stir in cumin, coriander, cinnamon, ginger, turmeric, allspice, cayenne (if using), and black pepper. Cook for 1 minute until fragrant.
04 - Transfer the spiced onion mixture into the slow cooker. Add salt, apricots, chopped tomatoes, carrots, potatoes, preserved lemon rind (or zest), stock, and honey.
05 - Stir the contents gently to submerge the lamb. Cover and cook on LOW for 6 hours until lamb is tender and flavors meld.
06 - Skim any excess fat from the stew's surface. Taste and adjust seasoning if necessary.
07 - Serve hot, garnished with fresh cilantro, mint, and toasted slivered almonds.
# Expert Tips:
01 -
- The slow cooker does nearly all the work while you get on with your day, yet somehow tastes like you've been tending a pot for hours.
- It's the kind of dish that makes ordinary weeknights feel a bit festive, and impresses dinner guests without fussy last-minute timing.
- The balance of sweet apricots and savory spices hits differently each time you taste it, keeping you coming back for another spoonful.
02 -
- Don't skip browning the lamb—it takes extra time upfront, but that caramelization creates a depth that can't come from anywhere else.
- If your apricots taste chalky or odd, they've been sitting too long; fresh-looking apricots are worth seeking out because they dissolve into the sauce beautifully.
- The slow cooker will tempt you to add liquid if the level drops, but resist—it'll concentrate into something richer if you leave it alone.
03 -
- Make this on a weekend afternoon and you'll have dinner covered for two nights, plus something to freeze that tastes even better when you eventually reheat it.
- The flavors deepen after a day or two in the fridge, so don't judge it harshly the first night—taste it again three days later and you'll understand.