Slow Cooker Moroccan Lamb Tagine (Printable)
Rich and aromatic slow-cooked lamb with sweet apricots, almonds, and warm Moroccan spices.
# What You’ll Need:
→ Meats
01 - 2.6 pounds boneless lamb shoulder, trimmed and cut into 1.5-inch pieces
→ Vegetables & Aromatics
02 - 2 medium onions, finely chopped
03 - 4 cloves garlic, minced
04 - 2 medium carrots, sliced into rounds
05 - 1 can (14 ounces) diced tomatoes
→ Dried Fruits & Nuts
06 - 3/4 cup dried apricots, halved
07 - 1/2 cup whole blanched almonds
→ Spices
08 - 2 teaspoons ground cumin
09 - 2 teaspoons ground coriander
10 - 1 teaspoon ground cinnamon
11 - 1 teaspoon ground ginger
12 - 1 teaspoon sweet paprika
13 - 1/2 teaspoon ground turmeric
14 - 1/2 teaspoon ground black pepper
15 - 1/2 teaspoon cayenne pepper (optional)
16 - 1/2 teaspoon salt
→ Liquids
17 - 1 2/3 cups low-sodium chicken or beef stock
18 - 2 tablespoons tomato paste
19 - 2 tablespoons olive oil
→ Garnish
20 - 2 tablespoons chopped fresh cilantro
21 - 2 tablespoons chopped fresh parsley
22 - Zest of 1 lemon
# How-To Steps:
01 - Heat olive oil in a large skillet over medium-high heat. Brown the lamb pieces in batches for about 5 minutes each until golden on all sides. Transfer browned lamb to the slow cooker.
02 - In the same skillet, add onions and carrots, sautéing for 3 to 4 minutes until softened. Add garlic and cook for 1 additional minute.
03 - Stir in cumin, coriander, cinnamon, ginger, paprika, turmeric, black pepper, and cayenne pepper. Cook for 1 minute until aromatic.
04 - Add tomato paste and cook, stirring constantly, for 1 minute. Deglaze the skillet with a splash of stock, scraping up browned bits.
05 - Transfer the onion and spice mixture to the slow cooker. Add diced tomatoes, remaining stock, apricots, almonds, and salt. Stir to combine.
06 - Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours until lamb is tender and sauce is thickened.
07 - Skim any excess fat if needed. Adjust seasoning to taste. Serve hot topped with fresh cilantro, parsley, and lemon zest.
# Expert Advice:
01 -
- The lamb becomes impossibly tender without any fuss, falling apart at the gentlest nudge of a spoon.
- Sweet apricots and warm spices create this unexpected balance that feels luxurious but tastes like home cooking.
- Most of the work happens in the first fifteen minutes, then the slow cooker does the heavy lifting while you go about your day.
02 -
- Don't skip the browning step, even though it feels tedious—that's where half the flavor comes from.
- If your sauce seems thin at the end, it's probably fine because the apricots and almonds absorb liquid as they cook, but if you're worried, you can cook it uncovered on HIGH for the last thirty minutes.
- The lemon zest at the end is non-negotiable; it's what makes people close their eyes and ask you to make it again.
03 -
- If you own a Dutch oven, you can do this in a 325°F oven for the same six to seven hours—some people swear it tastes even better.
- Keep some extra stock nearby while it cooks in case you want to add more liquid midway, though usually it's not necessary.
- Leftover tagine reheats beautifully and actually tastes better the next day, so don't hesitate to make a double batch.