Slow Cooker Moroccan Lamb Tagine (Printable)

Tender lamb simmered with spices, dried apricots, raisins, and vegetables in a fragrant Moroccan style.

# What You'll Need:

→ Meats

01 - 2.6 lbs lamb shoulder, cut into 1.5-inch cubes

→ Vegetables

02 - 2 large onions, thinly sliced
03 - 3 carrots, peeled and cut into chunks
04 - 2 medium potatoes, peeled and cubed
05 - 3 garlic cloves, minced
06 - 14 oz canned diced tomatoes

→ Dried Fruits

07 - 1/2 cup dried apricots, halved
08 - 1/3 cup raisins or sultanas

→ Spices & Seasonings

09 - 2 tsp ground cumin
10 - 2 tsp ground coriander
11 - 1 1/2 tsp ground cinnamon
12 - 1 tsp ground ginger
13 - 1/2 tsp ground turmeric
14 - 1/2 tsp ground black pepper
15 - 1/4 tsp cayenne pepper
16 - 1 tsp salt

→ Liquids

17 - 2 cups low-sodium chicken or beef broth

→ Garnish

18 - 2 tbsp chopped fresh cilantro
19 - 2 tbsp chopped fresh parsley
20 - 1 tbsp toasted sliced almonds

# Steps:

01 - Heat a large skillet over medium-high heat. Brown lamb cubes in batches for 4-5 minutes per batch until seared on all sides. Transfer browned lamb to the slow cooker.
02 - Add sliced onions, carrot chunks, cubed potatoes, and minced garlic to the slow cooker with the browned lamb.
03 - Sprinkle cumin, coriander, cinnamon, ginger, turmeric, black pepper, cayenne, and salt over ingredients. Add halved apricots and raisins.
04 - Pour canned tomatoes with their juices and broth into the slow cooker. Stir gently to distribute spices and coat all ingredients.
05 - Cover and cook on low setting for 7-8 hours or on high setting for 4-5 hours until lamb is fork-tender and vegetables are fully cooked through.
06 - Skim any excess fat from the surface. Taste broth and adjust salt or spices if needed.
07 - Ladle hot tagine into serving bowls. Garnish generously with chopped cilantro, parsley, and toasted almonds.

# Expert Tips:

01 -
  • The lamb becomes impossibly tender after slow cooking, practically falling apart at the touch of a fork
  • Sweet dried fruits balance the warm spices in a way that makes every bite feel like discovering something new
  • Your house will smell incredible all day long
02 -
  • Do not skip browning the lamb first, this step creates the rich flavor base that makes the stew so deeply satisfying
  • Letting the stew rest for about 15 minutes before serving helps the flavors settle and makes it easier to skim excess fat
03 -
  • Pat the lamb cubes very dry before browning for better color and flavor
  • Let the browned lamb rest on paper towels while you brown the remaining batches
  • Toast the almonds in a dry pan just before serving for maximum crunch

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