Slow Cooker Moroccan Lamb (Printable)

Tender lamb simmered with spices, dried fruits, and vegetables for a rich Moroccan-inspired meal.

# What You Need:

→ Meats

01 - 1.2 kg (2.6 lbs) lamb shoulder, cut into 4 cm (1.5 in) cubes

→ Vegetables

02 - 2 large onions, thinly sliced
03 - 3 carrots, peeled and cut into chunks
04 - 2 medium potatoes, peeled and cubed
05 - 3 garlic cloves, minced
06 - 400 g (14 oz) canned diced tomatoes

→ Dried Fruits

07 - 80 g (1/2 cup) dried apricots, halved
08 - 60 g (1/3 cup) raisins or sultanas

→ Spices & Seasonings

09 - 2 tsp ground cumin
10 - 2 tsp ground coriander
11 - 1 1/2 tsp ground cinnamon
12 - 1 tsp ground ginger
13 - 1/2 tsp ground turmeric
14 - 1/2 tsp ground black pepper
15 - 1/4 tsp cayenne pepper (optional, for heat)
16 - 1 tsp salt

→ Liquids

17 - 500 ml (2 cups) low-sodium chicken or beef broth

→ Garnish

18 - 2 tbsp chopped fresh cilantro
19 - 2 tbsp chopped fresh parsley
20 - 1 tbsp toasted sliced almonds (optional)

# How To Make It:

01 - In a large skillet over medium-high heat, brown the lamb cubes in batches (about 4–5 minutes per batch), then transfer to the slow cooker.
02 - Add onions, carrots, potatoes, and garlic to the slow cooker.
03 - Sprinkle in all spices and salt. Add dried apricots and raisins.
04 - Pour in canned tomatoes (with juices) and broth. Stir gently to combine.
05 - Cover and cook on low for 7–8 hours, or on high for 4–5 hours, until lamb is tender and vegetables are cooked through.
06 - Skim excess fat if needed. Taste and adjust seasoning.
07 - Serve hot, garnished with cilantro, parsley, and toasted almonds.

# Expert Suggestions:

01 -
  • The lamb becomes impossibly tender after hours of slow cooking, practically melting into the spiced sauce
  • The combination of sweet dried fruit and warming spices creates layers of flavor that develop beautifully over time
  • This is one of those rare recipes that tastes even better the next day, making it perfect for meal prep or feeding a crowd
02 -
  • Rushing the browning step will result in a less flavorful final dish, so take your time searing each batch properly
  • The tagine might seem slightly too sweet when you first taste it, but the flavors will mellow and balance beautifully as it sits
  • Using low-sodium broth is crucial because the dried fruit concentrates salt, making it easy to over-season
03 -
  • Browning the lamb in batches rather than all at once prevents the meat from steaming, ensuring proper browning
  • Let the tagine rest for 15 minutes before serving to allow the sauce to thicken slightly and the flavors to settle

Go back