Slow Cooker Moroccan Lamb

I stumbled into this tagine on a rainy Tuesday when I had lamb in the freezer and no real plan. The spices filled the kitchen by noon, and by dinner, my neighbor knocked asking what smelled so good. That slow cooker did all the work while I pretended to be productive.

I made this for a small dinner party once, serving it straight from the slow cooker with a big bowl of couscous on the side. My friend who claimed not to like lamb had three helpings. The preserved lemon was the secret—it added this bright, salty edge that pulled everything together.

Ingredients

• 1.5 kg lamb shoulder, trimmed and cut into 4 cm cubes: Shoulder has enough fat to stay tender through long cooking, and browning the cubes first builds a deep, caramelized base for the sauce.
• 2 medium onions, finely chopped: They break down into the sauce and add natural sweetness that balances the spices without any sugar.
• 3 carrots, peeled and cut into thick slices: Thick slices hold their shape and soak up the spiced broth, turning soft and sweet after hours in the cooker.
• 2 red bell peppers, chopped: Red peppers add color and a subtle fruity note that complements the dried apricots beautifully.
• 4 garlic cloves, minced: Fresh garlic mellows as it cooks and melds with the tomato paste and spices into a fragrant base.
• 1 can (400 g) diced tomatoes: Use the juice too, it thins the sauce just enough and adds acidity to cut through the richness of the lamb.
• 100 g dried apricots, halved: They plump up and turn jammy, adding pockets of sweetness that contrast with the savory spices.
• 50 g golden raisins: Raisins dissolve slightly into the sauce, thickening it and lending a gentle sweetness throughout.
• 2 tsp ground cumin: Earthy and warm, cumin is the backbone of the spice blend and smells incredible when it hits the hot oil.
• 2 tsp ground coriander: It adds a citrusy, floral note that brightens the heavier spices and keeps the flavor complex.
• 2 tsp ground cinnamon: A little cinnamon goes a long way, adding warmth without tasting like dessert.
• 1 tsp ground ginger: Ginger brings a subtle heat and a hint of brightness that wakes up the other spices.
• 1 tsp ground turmeric: Turmeric gives the sauce a golden color and a slightly bitter, earthy depth.
• 1 tsp smoked paprika: Smoked paprika adds a gentle smokiness that makes the whole dish feel richer and more layered.
• 1/2 tsp cayenne pepper (optional): I use it when I want a little kick, but it is easy to skip if you are cooking for kids or anyone sensitive to heat.
• 1/2 tsp ground black pepper: Just enough to add a background warmth without overwhelming the other spices.
• 1 1/2 tsp salt: Season generously at the start, then taste at the end because the broth and preserved lemon both add saltiness too.
• 2 tbsp tomato paste: Tomato paste concentrates the tomato flavor and helps thicken the sauce as it cooks down.
• 1 preserved lemon, rind thinly sliced: The rind is the star here, salty and tangy and utterly Moroccan, but you can skip it if you cannot find it.
• 1 bay leaf: It adds a subtle herbal note that rounds out the spice blend, just remember to fish it out before serving.
• Fresh cilantro or parsley, chopped, for garnish: A handful of fresh herbs at the end brightens the whole dish and adds a pop of green.
• 500 ml chicken or beef broth: Broth adds savory depth and keeps the lamb moist as it braises, use whatever you have on hand.
• 2 tbsp olive oil: For browning the lamb and sautéing the aromatics, it builds flavor right from the start.
• Toasted slivered almonds (optional): They add crunch and a nutty richness that contrasts beautifully with the tender lamb.

Instructions

Brown the lamb:

Heat olive oil in a large skillet over medium-high heat and brown the lamb cubes in batches, letting them develop a deep golden crust before transferring them to the slow cooker. Do not crowd the pan or they will steam instead of sear.

Sauté the aromatics and spices:

Add the onions and garlic to the skillet, adding a bit more oil if needed, and cook for 3 to 4 minutes until softened. Stir in the tomato paste and all the ground spices, cooking for 1 minute until the kitchen smells incredible and the spices are toasted.

Assemble in the slow cooker:

Scrape the onion and spice mixture into the slow cooker, then add the carrots, bell peppers, diced tomatoes with their juice, apricots, raisins, preserved lemon rind, bay leaf, and salt. Pour in the broth and give everything a good stir to combine.

Slow cook until tender:

Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until the lamb is fall-apart tender and the sauce has thickened into a rich, fragrant stew. The longer it cooks, the better it gets.

Finish and serve:

Discard the bay leaf, taste the sauce, and adjust the seasoning with more salt or a pinch of cayenne if you like. Serve hot, garnished with fresh cilantro or parsley and toasted almonds, alongside couscous or rice.

Save

The first time I served this, my dad asked if I had ordered takeout because it tasted so layered and complex. I laughed and showed him the slow cooker still sitting on the counter. It became his favorite request whenever he visited, and I started doubling the recipe just to send him home with leftovers.

What to Serve With It

Fluffy couscous is the traditional choice, soaking up all that spiced sauce like a sponge. I have also served it over basmati rice, or with warm flatbread for scooping. A simple cucumber and tomato salad on the side cuts through the richness and keeps things fresh.

Swaps and Substitutions

If you cannot find lamb, beef chuck or chicken thighs work beautifully with the same cooking times. For a vegetarian version, swap in two cans of chickpeas and use vegetable broth, adding them in the last hour so they do not turn mushy. Honey stirred in with the dried fruits adds a subtle sweetness that some people love.

Storage and Reheating

This tagine keeps in the fridge for up to four days and freezes well for up to three months in an airtight container. Reheat gently on the stovetop or in the microwave, adding a splash of broth if the sauce has thickened too much. The flavors deepen overnight, so day-two tagine is honestly the best version.

• Let it cool completely before transferring to storage containers to prevent condensation.
• Freeze in single-serving portions for easy weeknight dinners later.
• Garnish with fresh herbs only after reheating, not before storing.

Save

This is the kind of meal that makes your house smell like a place people want to stay. Serve it on a cold night, and everyone will linger at the table a little longer.

Recipe FAQs

→ What cut of lamb is best for this dish?

Lamb shoulder cut into cubes works best as it becomes tender and flavorful during slow cooking.

→ Can I make this dish without dried fruits?

Dried apricots and raisins add sweetness and depth, but you may omit them or substitute with other dried fruits.

→ How long should I cook this on low in a slow cooker?

Cooking on low for 6 to 7 hours ensures the lamb is tender and the flavors meld beautifully.

→ What can I serve alongside this dish?

This stew pairs perfectly with couscous, rice, or crusty bread to soak up the flavorful sauce.

→ Are there spice substitutions I can use?

Spices like cumin, coriander, cinnamon, and turmeric create the signature profile, but feel free to adjust heat with paprika or cayenne.