Slow Cooker Moroccan Lamb Tagine

I stumbled on this recipe during a cold February when I needed something that would fill the house with warmth without much effort. The slow cooker sat on the counter all day, releasing waves of cinnamon and cumin that made everyone ask what was for dinner hours before it was ready. That first bite of tender lamb with sweet apricot changed how I thought about weeknight cooking.

I made this for my sister's birthday dinner last spring, doubling the recipe and serving it family-style with a mountain of couscous. She kept going back for seconds, scraping up every bit of sauce with warm flatbread. By the end of the night, the pot was empty and she had already texted me asking for the recipe.

Ingredients

• Lamb shoulder: This cut becomes impossibly tender after six hours in the slow cooker, and the slight marbling keeps it moist and flavorful without drying out.
• Olive oil: Use a good quality oil for browning the meat, it adds a subtle richness that carries through the whole dish.
• Onion and garlic: These form the aromatic base, and sautéing them in the lamb drippings builds a deep, savory foundation.
• Ground cumin, coriander, cinnamon, ginger, turmeric, allspice: This spice blend is the heart of the tagine, creating layers of warmth and complexity that develop beautifully over low, slow heat.
• Cayenne pepper: Optional but recommended if you like a gentle kick that balances the sweetness of the apricots.
• Black pepper and sea salt: Season generously, the long cooking time mellows everything and you want the flavors to shine through.
• Dried apricots: They plump up and release their sweetness into the sauce, adding little bursts of fruit that contrast perfectly with the savory lamb.
• Canned chopped tomatoes: These break down into a silky base and add a subtle acidity that brightens the dish.
• Carrots and potatoes: They soak up all the spiced liquid and turn meltingly soft, making this a complete one-pot meal.
• Preserved lemon: The rind adds a unique tangy, floral note that's essential to authentic Moroccan flavor, but lemon zest works in a pinch.
• Chicken or beef stock: Choose a gluten-free variety if needed, and make sure it's well-seasoned to support all those spices.
• Honey: Just enough to round out the sauce and echo the sweetness of the apricots without making it dessert-like.
• Fresh cilantro and mint: These herbs add brightness and freshness right before serving, cutting through the richness.
• Toasted slivered almonds: A crunchy, nutty garnish that adds texture and makes the dish feel special.

Instructions

Brown the lamb:

Heat the olive oil in a large skillet over medium-high heat and sear the lamb cubes in batches until golden on all sides, then transfer them to the slow cooker. This step locks in flavor and creates those caramelized bits that make the sauce incredible.

Sauté the aromatics:

In the same skillet, cook the onion and garlic for 3 to 4 minutes until softened, scraping up all the browned bits from the bottom. Those bits are pure flavor and shouldn't be wasted.

Toast the spices:

Stir in the cumin, coriander, cinnamon, ginger, turmeric, allspice, cayenne, and black pepper, cooking for about a minute until they smell warm and fragrant. This quick toast wakes up the spices and deepens their flavor.

Combine everything in the slow cooker:

Add the spiced onion mixture to the slow cooker along with the salt, apricots, tomatoes, carrots, potatoes, preserved lemon, stock, and honey. Stir it all together so the lamb is mostly covered by liquid.

Cook low and slow:

Cover the slow cooker and set it to LOW for 6 hours, letting the lamb become fork-tender and the flavors meld into something magical. Resist the urge to lift the lid too often, every peek releases heat and adds time.

Finish and adjust:

Skim off any excess fat from the surface, then taste the sauce and adjust the seasoning with more salt or a drizzle of honey if needed. This is your chance to make it perfect.

Garnish and serve:

Spoon the tagine into shallow bowls and top with fresh cilantro, mint, and toasted almonds. Serve it hot with couscous, rice, or your favorite gluten-free grain.

Save

One Sunday afternoon, I served this with a big pot of buttery couscous and watched my kids pick out the apricots first, then slowly work their way to the lamb. By the time we cleared the table, they were asking when I'd make it again. It became one of those dishes that marks the seasons, something we crave when the air turns cold and we want to gather around the table a little longer.

What to Serve Alongside

Steamed couscous is traditional and soaks up the sauce beautifully, but I've also served this over jasmine rice or even cauliflower rice for a lower-carb option. A simple green salad with lemon vinaigrette and some warm flatbread for scooping round out the meal perfectly.

How to Store and Reheat

This tagine keeps in the fridge for up to four days and actually tastes better the next day once the flavors have had time to settle. Reheat it gently on the stovetop with a splash of stock or water to loosen the sauce, and garnish with fresh herbs and almonds just before serving.

Simple Swaps and Variations

If you can't find apricots, dried figs or prunes work beautifully and add a slightly different sweetness. You can also use beef stew meat instead of lamb, though the cooking time may vary slightly depending on the cut. For a vegetarian version, swap the meat for chickpeas and cubed butternut squash, reducing the cooking time to about 4 hours.

• Add a handful of pitted green olives in the last hour for a briny contrast.
• Stir in a spoonful of harissa paste if you want more heat and complexity.
• Top with pomegranate seeds for a pop of color and tartness that cuts through the richness.

Save

This tagine has become my go-to for evenings when I want something special without the stress, and every time I make it, someone asks for the recipe. I hope it brings as much warmth to your table as it has to mine.

Recipe FAQs

→ What cut of lamb is best for this dish?

Boneless lamb shoulder is ideal due to its balance of meat and fat, which breaks down during slow cooking to ensure tenderness and rich flavor.

→ Can I substitute dried apricots with other fruits?

Yes, dried figs or prunes provide a similar sweetness and depth, complementing the warm spices beautifully.

→ How can I thicken the stew sauce?

Removing the lid in the last 30 minutes of cooking allows excess liquid to evaporate, concentrating and thickening the sauce naturally.

→ Which herbs garnish the finished dish?

Chopped fresh cilantro and mint add brightness and contrast to the rich, spiced lamb, while toasted almonds provide a crunchy texture.

→ What side dishes pair well with this slow-cooked lamb?

Steamed couscous, rice, or gluten-free grains are excellent options that soak up the flavorful sauce.