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Tender Slow Cooker Moroccan Lamb Tagine with Apricots

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A flavorful and tender Moroccan lamb tagine slow-cooked with apricots and aromatic spices, perfect for an easy and soulful meal.

Ingredients

Scale
  • 2 lbs boneless lamb shoulder or leg, cut into 1½-inch chunks
  • 2 tablespoons extra virgin olive oil
  • 1 yellow onion, diced
  • 3 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cinnamon
  • 1 teaspoon paprika
  • ½ teaspoon ground ginger
  • ½ teaspoon turmeric powder
  • Salt and freshly ground black pepper, to taste
  • 2 cups low-sodium chicken or beef broth
  • 1 cup dried apricots, chopped
  • 1 tablespoon tomato paste
  • Fresh cilantro or parsley, chopped (optional, for garnish)
  • Slivered almonds or toasted pine nuts (optional, for garnish)

Instructions

  1. Pat the lamb chunks dry with paper towels and season generously with salt and pepper.
  2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Brown the lamb in batches, about 4-5 minutes per batch, then transfer to the slow cooker.
  3. In the same skillet, sauté diced onions until translucent and soft, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
  4. Stir in cumin, coriander, cinnamon, paprika, ground ginger, turmeric, salt, and pepper. Toast spices for 30 seconds to release aromas.
  5. Mix in 1 tablespoon tomato paste and cook for 1-2 minutes to deepen flavor.
  6. Pour the onion-spice mixture over the lamb in the slow cooker. Add chopped dried apricots and 2 cups broth.
  7. Cover and cook on low for 6-8 hours or on high for 3-4 hours until lamb is tender.
  8. About 15 minutes before serving, taste and adjust seasoning. If sauce is too thin, cook uncovered on high to reduce.
  9. Garnish with chopped cilantro or parsley and toasted slivered almonds or pine nuts if desired. Serve warm.

Notes

Do not skip browning the lamb as it locks in flavor and adds depth. Toast spices briefly in oil and onions to avoid raw spice taste. Add apricots at the start for sweetness or halfway through for more bite. Check liquid levels during cooking to avoid drying out or diluting flavors. For stovetop or oven cooking, use a Dutch oven and simmer or bake at 300°F for about 3 hours.

Nutrition

Keywords: Moroccan lamb tagine, slow cooker lamb, apricot lamb stew, easy lamb recipe, Moroccan spices, slow cooker recipe

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