Slow Cooker Moroccan Lamb Tagine (Printable)

Fragrant Moroccan lamb slow-cooked with apricots, spices, and citrus for rich, comforting flavor.

# What goes in:

→ Lamb

01 - 3.3 lbs boneless lamb shoulder, trimmed and cut into 1.5-inch cubes

→ Marinade & Spices

02 - 2 tbsp olive oil
03 - 1 large onion, finely chopped
04 - 3 garlic cloves, minced
05 - 2 tsp ground cumin
06 - 2 tsp ground coriander
07 - 2 tsp ground cinnamon
08 - 1 tsp ground ginger
09 - 1 tsp ground turmeric
10 - ½ tsp ground allspice
11 - ½ tsp cayenne pepper (optional)
12 - ½ tsp freshly ground black pepper
13 - 1½ tsp fine sea salt

→ Fruits & Vegetables

14 - 1 cup dried apricots, halved
15 - 14 oz canned chopped tomatoes
16 - 2 medium carrots, peeled and sliced
17 - 2 medium potatoes, peeled and cut into chunks
18 - 1 preserved lemon rind, thinly sliced or zest of 1 lemon

→ Liquids

19 - 1 2/3 cups chicken or beef stock (gluten-free if needed)
20 - 2 tbsp honey

→ Garnish

21 - 3 tbsp chopped fresh cilantro
22 - 2 tbsp chopped fresh mint
23 - ⅓ cup toasted slivered almonds

# Directions:

01 - Heat olive oil in a large skillet over medium-high heat. Brown the lamb cubes in batches, transferring them to the slow cooker as they finish.
02 - Add chopped onion and minced garlic to the same skillet. Sauté for 3 to 4 minutes until softened, scraping up any browned bits from the pan.
03 - Stir in cumin, coriander, cinnamon, ginger, turmeric, allspice, cayenne pepper if using, and black pepper. Cook for 1 minute until fragrant.
04 - Transfer the spiced onion mixture to the slow cooker. Add sea salt, apricots, chopped tomatoes, carrots, potatoes, preserved lemon or zest, stock, and honey. Stir to combine, ensuring lamb is mostly submerged.
05 - Cover and cook on LOW for 6 hours until lamb is tender and flavors are well developed.
06 - Skim any excess fat from the surface. Taste and adjust seasoning if necessary.
07 - Serve hot, garnished with chopped cilantro, mint, and toasted slivered almonds.

# Expert Advice:

01 -
  • The slow cooker does all the heavy lifting while you go about your day, and you come home to a house that smells like a Marrakech spice market.
  • Sweet apricots and warm spices create a flavor balance that feels both exotic and deeply comforting, especially on a chilly evening.
  • Leftovers taste even better the next day once the lamb has soaked up all that fragrant sauce.
02 -
  • Browning the lamb is tempting to skip, but it adds a depth of flavor that you'll miss if you throw everything in raw.
  • If your sauce looks too thin at the end, remove the lid for the last 30 minutes to let it reduce and thicken naturally.
  • Preserved lemon is worth seeking out at a Middle Eastern market or online, the flavor is unlike anything else and really makes this taste authentic.
03 -
  • Toast the almonds in a dry skillet until they're golden and fragrant, it only takes a few minutes but makes a huge difference in flavor.
  • If you're short on time in the morning, brown the lamb and prep the vegetables the night before, then just assemble and turn on the slow cooker before you leave for work.
  • Don't skip the fresh herbs at the end, they brighten the whole dish and make it taste like you spent hours fussing over it.

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