Slow Cooker Moroccan Lamb Tagine (Print)

Rich slow-cooked lamb with apricots and almonds in a warming Moroccan spiced sauce.

# What You Need:

→ Meats

01 - 2.6 lbs 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 oz) diced tomatoes

→ Dried Fruits & Nuts

06 - 3/4 cup dried apricots, halved
07 - 1/2 cup whole blanched almonds

→ Spices

08 - 2 tsp ground cumin
09 - 2 tsp ground coriander
10 - 1 tsp ground cinnamon
11 - 1 tsp ground ginger
12 - 1 tsp sweet paprika
13 - 1/2 tsp ground turmeric
14 - 1/2 tsp ground black pepper
15 - 1/2 tsp cayenne pepper (optional)
16 - 1/2 tsp salt

→ Liquids

17 - 1 2/3 cups low-sodium chicken or beef stock
18 - 2 tbsp tomato paste
19 - 2 tbsp olive oil

→ Garnish

20 - 2 tbsp chopped fresh cilantro
21 - 2 tbsp chopped fresh parsley
22 - Zest of 1 lemon

# How To Make It:

01 - Heat olive oil in a large skillet over medium-high heat. Brown lamb pieces in batches until golden on all sides, about 5 minutes per batch. Transfer browned lamb to the slow cooker.
02 - In the same skillet, add onions and carrots. Sauté for 3 to 4 minutes until softened, then 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 for 1 minute, stirring constantly. Deglaze the pan with a splash of stock, scraping up any browned bits.
05 - Transfer the onion-spice mixture to the slow cooker. Add diced tomatoes, remaining stock, apricots, almonds, and salt. Stir well to combine.
06 - Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until lamb is tender and sauce has thickened.
07 - Skim off excess fat if necessary. Taste and adjust seasoning as desired.
08 - Serve hot topped with fresh cilantro, parsley, and lemon zest.

# Expert Advice:

01 -
  • The house fills with an aroma that makes people ask what you're cooking before they even arrive.
  • Tender lamb that falls apart with a spoon after just a few hours in the slow cooker.
  • Sweet apricots and crunchy almonds create pockets of flavor and texture throughout.
  • Warming spices feel indulgent but come together naturally, never fighting each other.
02 -
  • Don't skip browning the lamb—it takes 10 extra minutes but creates the depth that makes this dish sing.
  • The apricots will nearly dissolve into the sauce, which is actually perfect; their sweetness balances the spices beautifully and thickens everything naturally.
  • Add salt at the end, not the beginning, because the slow cooker concentrates everything and you don't want it oversalted.
03 -
  • Let the browned lamb rest in the slow cooker while you build the spice base in the skillet—it keeps the meat from overcooking while you finish the flavor layers.
  • If the sauce looks thin at the end, cook uncovered on LOW for 30 minutes more, or stir in a slurry of cornstarch and water.

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