Slow Cooker Moroccan Lamb (Printable)

A fragrant Moroccan lamb stew with sweet dried fruits and rich spices slow-cooked to perfection.

# 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 - 1 can (14 oz) 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 Steps:

01 - Heat olive oil in a large skillet over medium-high heat. Brown lamb cubes in batches, transferring each batch to the slow cooker once browned.
02 - Add onions and garlic to the skillet, adding oil if necessary. Sauté for 3 to 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 their juice, dried apricots, golden raisins, preserved lemon rind if using, bay leaf, and salt. Pour in broth and stir to combine thoroughly.
04 - Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until lamb is tender and sauce has thickened.
05 - Remove and discard the bay leaf. Taste the dish and adjust seasoning as necessary.
06 - Serve hot, garnished with chopped fresh cilantro or parsley and toasted slivered almonds if desired. Accompany traditionally with couscous or rice.

# Expert Advice:

01 -
  • The house smells incredible for hours, like youve been cooking all day even though you havent.
  • Lamb becomes so tender it practically falls apart with a spoon, and the sauce gets rich without any extra effort.
  • Sweet dried fruit balances the earthy spices in a way that surprises anyone who hasnt tried Moroccan food before.
02 -
  • Browning the lamb in batches is crucial, if you crowd the pan it will steam instead of sear and you will lose that deep caramelized flavor.
  • Dont skip stirring the spices into the onions before adding them to the slow cooker, that brief cook time in the skillet blooms the spices and makes them taste fuller.
  • If the sauce looks too thin at the end, remove the lid and let it cook on high for another 20 minutes to reduce and thicken.
03 -
  • Use a slow cooker liner for easier cleanup, the sauce can stick to the sides if it reduces too much.
  • Toast the slivered almonds in a dry skillet for a few minutes until golden, it brings out a nutty aroma that makes the garnish feel intentional.
  • If you have leftover tagine, shred the lamb and use it as a filling for wraps or grain bowls, it is delicious cold or reheated.

Return