Slow Cooker Moroccan Lamb (Printable)
Tender lamb simmered with warm Moroccan spices, vegetables, and dried fruits for rich flavors.
# What You'll Need:
→ Lamb
01 - 2.6 lbs lamb shoulder, cut into 1½ inch cubes
02 - 1 tbsp olive oil
→ Aromatics & Base
03 - 2 large onions, finely sliced
04 - 4 garlic cloves, minced
05 - 1 thumb-sized piece fresh ginger, grated
→ Vegetables
06 - 2 large carrots, peeled and cut into thick slices
07 - 1 large sweet potato, peeled and cubed
08 - 1 red bell pepper, chopped
→ Spices
09 - 2 tsp ground cumin
10 - 2 tsp ground coriander
11 - 1½ tsp ground cinnamon
12 - 1 tsp smoked paprika
13 - 1 tsp ground turmeric
14 - ½ tsp ground black pepper
15 - ½ tsp cayenne pepper (optional, adjust to taste)
→ Liquids
16 - 14 oz canned chopped tomatoes
17 - 1⅔ cups low-sodium chicken or beef stock
→ Fruits & Extras
18 - ⅔ cup dried apricots, halved
19 - ⅓ cup raisins or sultanas
20 - 2 tbsp honey
21 - Zest of 1 lemon
22 - Salt, to taste
→ Garnish
23 - 2 tbsp chopped fresh coriander (cilantro)
24 - 2 tbsp chopped fresh mint
25 - Toasted slivered almonds (optional)
# How-To Steps:
01 - Heat olive oil in a large skillet over medium-high heat. Brown the lamb cubes in batches for 4 to 5 minutes until well-seared. Transfer browned lamb to the slow cooker.
02 - Using the same skillet, sauté onions for 3 minutes until softened. Add garlic and ginger, cooking for 1 more minute. Stir in all spices and cook for 30 seconds until aromatic.
03 - Transfer the onion and spice mixture into the slow cooker. Add carrots, sweet potato, red bell pepper, chopped tomatoes, stock, dried apricots, raisins, honey, and lemon zest. Stir well and season with salt.
04 - Cover and cook on LOW for 6 to 7 hours or on HIGH for 3½ to 4 hours, until lamb is tender and vegetables are soft.
05 - Taste and adjust seasoning if necessary. Skim off any excess fat before serving.
06 - Serve hot, garnished with fresh coriander, mint, and toasted almonds if desired.
# Expert Advice:
01 -
- The slow cooker does the heavy lifting while you live your day, and the payoff is lamb so tender it dissolves on your tongue.
- Sweet dried fruit and warm spices create a complexity that feels way more impressive than the effort it actually demands.
- It's naturally gluten-free and makes enough to feed a crowd or provide leftovers that somehow taste better the next day.
02 -
- Don't skip the browning step on the lamb—it's what separates a tagine that tastes deeply savory from one that tastes like boiled meat.
- The dried fruit swells and softens as it cooks, so you don't need to soak it beforehand; the braising liquid does that work for you.
- Skim the fat at the end if you prefer a lighter result, but that fat also carries flavor, so taste both ways and decide what you prefer.
03 -
- Toast your spices dry in the pan for 30 seconds before adding oil to deepen their flavor—it's a tiny step that changes everything.
- Make this recipe the night before if you can; the flavors meld and intensify overnight in the fridge, and reheating it becomes part of the magic.