Slow Cooker Moroccan Lamb (Printable)

Lamb simmered gently with spices, dried fruits, and veggies for a comforting Moroccan stew.

# What You'll Need:

→ Meats

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

→ Vegetables

02 - 2 medium onions, finely chopped
03 - 3 carrots, peeled and cut into thick slices
04 - 2 red bell peppers, chopped
05 - 4 garlic cloves, minced
06 - 14 oz can diced tomatoes

→ Dried Fruits

07 - 2/3 cup dried apricots, halved
08 - 1/3 cup golden raisins (sultanas)

→ Spices & Herbs

09 - 2 tsp ground cumin
10 - 2 tsp ground coriander
11 - 2 tsp ground cinnamon
12 - 1 tsp ground ginger
13 - 1 tsp ground turmeric
14 - 1 tsp smoked paprika
15 - 1/2 tsp cayenne pepper (optional)
16 - 1/2 tsp ground black pepper
17 - 1 1/2 tsp salt
18 - 2 tbsp tomato paste
19 - 1 preserved lemon rind, thinly sliced (optional)
20 - 1 bay leaf
21 - Fresh cilantro or parsley, chopped (for garnish)

→ Liquids

22 - 2 cups chicken or beef broth
23 - 2 tbsp olive oil

→ Optional Garnish

24 - Toasted slivered almonds

# How to Make It:

01 - Heat olive oil in a large skillet over medium-high heat. Brown lamb cubes in batches, transferring each to the slow cooker once browned.
02 - Add onions and garlic to the skillet, adding more oil if necessary. Sauté for 3-4 minutes until softened. Stir in tomato paste and all ground spices. Cook for 1 minute until fragrant.
03 - Transfer the onion and spice mixture to the slow cooker. Add carrots, bell peppers, diced tomatoes with juice, dried apricots, raisins, preserved lemon rind if using, bay leaf, and salt. Pour in broth and stir gently to combine.
04 - Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until lamb is tender and sauce has thickened.
05 - Remove and discard the bay leaf. Taste and adjust seasoning as needed.
06 - Serve hot, garnished with fresh cilantro or parsley and toasted slivered almonds if desired. Traditionally accompanied by couscous or rice.

# Expert Advice:

01 -
  • The slow cooker makes it completely hands-off after the first 20 minutes, so you can disappear and come back to something incredible.
  • Sweet apricots and raisins balance the warm spices in a way that surprises everyone at the table.
  • Leftovers taste even better the next day when the flavors have had time to meld together.
02 -
  • Browning the lamb in batches is non-negotiable, crowding the pan will give you gray, steamed meat instead of a flavorful crust.
  • Do not skip toasting the spices with the tomato paste, that one minute in the skillet blooms their oils and deepens the entire dish.
  • If your sauce looks too thin at the end, remove the lid and cook on HIGH for 30 minutes to reduce it down.
03 -
  • If you can find preserved lemons, buy a jar and keep it in the fridge, they transform so many dishes with almost no effort.
  • Toast your almonds in a dry skillet just before serving so they stay crunchy and fragrant.
  • Taste the tagine at the end and add a squeeze of fresh lemon juice if it needs brightness, it wakes up all the spices.

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