Slow Cooker Moroccan Lamb Tagine

There was this tiny Moroccan place in my neighborhood that I would walk past every evening, and eventually curiosity won. The owner caught me staring at their menu one rainy Tuesday and insisted I try their tagine, and I ended up staying way past closing time, talking about spices and slow cooking. That night stuck with me so much that I spent the next few months trying to recreate that magic at home. Now this slow cooker version is what I make when I want that same warmth without hovering over a stove for hours.

I made this for a dinner party last winter when everyone was stressed and tired, and watched the mood in the room completely shift as people took their first bites. My friend who claims to dislike lamb actually went back for thirds, which is basically the highest compliment I can imagine. Something about the way the fruit and spices melt together just makes people feel taken care of.

Ingredients

• 1.5 kg (3.3 lbs) lamb shoulder: Shoulder is essential here because it has enough fat and connective tissue to become meltingly tender after hours of slow cooking, and cutting it into 4 cm cubes helps it cook evenly
• 2 medium onions: These create the aromatic foundation that sweetens as they cook, and finely chopping them ensures they almost disappear into the sauce
• 3 garlic cloves: Minced fresh garlic gives you that mellow background warmth rather than harsh raw flavor
• 2 medium carrots: Sliced carrots add natural sweetness and hold their shape beautifully through the long cooking time
• 1 red bell pepper: Diced red pepper contributes subtle sweetness and a pop of color against the rich sauce
• 2 tsp ground cumin: Cumin brings that earthy, nutty base note that is essential to Moroccan spice blends
• 2 tsp ground coriander: This adds citrusy brightness that balances the darker spices perfectly
• 1 ½ tsp ground cinnamon: Cinnamon is the secret weapon that bridges the savory meat and sweet fruit
• 1 tsp ground ginger: Fresh-ground ginger adds gentle warmth without being aggressive
• 1 tsp sweet paprika: This provides beautiful color and a mild pepper flavor
• ½ tsp ground turmeric: Just enough turmeric gives the sauce that gorgeous golden hue
• ½ tsp cayenne pepper (optional): Optional heat for those who like a little kick at the back of the throat
• Salt and black pepper: Essential for bringing all the spices to life
• 400 ml (1 ⅔ cups) canned chopped tomatoes: Canned tomatoes provide acidity and body that creates a rich, sauce-like consistency
• 250 ml (1 cup) chicken or lamb stock: Stock adds depth and helps create enough liquid for proper slow cooking
• 100 g (⅔ cup) dried apricots: Apricots plump up beautifully and become these jewel-like bites of intense sweetness
• 60 g (⅓ cup) golden raisins: Golden raisins are milder and sweeter than dark ones, melting into the sauce for background sweetness
• 40 g (⅓ cup) blanched almonds, toasted: Toasted almonds added at the end bring a crucial crunch that contrasts with the tender meat
• Fresh cilantro and parsley: Fresh herbs chopped right before serving brighten the whole dish and make it look stunning

Instructions

Sear the lamb for depth:

Heat a large skillet over medium-high heat until hot and brown the lamb cubes in batches for about 2 to 3 minutes per side, then transfer to the slow cooker. This step creates those caramelized bits that translate into rich, complex flavor in the final dish.

Soften the aromatics:

In the same skillet, add a splash of oil if needed and sauté onions for about 4 minutes until they are translucent. Add garlic, carrots, and bell pepper and cook for 3 more minutes, then transfer all vegetables to the slow cooker.

Build the spice foundation:

Add cumin, coriander, cinnamon, ginger, paprika, turmeric, cayenne, salt, and black pepper to the slow cooker. Stir thoroughly to coat the meat and vegetables evenly with the spice mixture.

Add the liquids:

Pour in the chopped tomatoes and stock, then stir well to combine everything into a cohesive mixture.

Low and slow magic:

Add dried apricots and golden raisins, stir again, cover, and cook on LOW for 6 to 8 hours until the lamb is fork tender and the sauce has thickened beautifully.

Finish with crunch:

Stir in toasted almonds right before serving to maintain their delightful texture.

Garnish and serve:

Scatter chopped cilantro and parsley generously over the top and serve hot with steamed couscous or rice to catch all that incredible sauce.

Save

My sister called me halfway through making this once, panicked that she had accidentally doubled the cinnamon. I told her to go with it and it ended up being the best version she ever made. Sometimes the mistakes become the new standard.

Making It Ahead

This tagine actually tastes better the next day as the spices have time to mingle and deepen. I often make it on Sunday and let it cool completely before refrigerating, then gently reheat it for dinner Monday night. The flavors become more complex and the sauce thickens even more, making it perfect for entertaining when you want to get everything done in advance.

Serving Suggestions

While couscous is traditional, I have discovered this is equally delicious over fluffy white rice, quinoa for extra protein, or even roasted cauliflower for a low-carb option. A simple green salad with a bright lemon dressing cuts through the richness perfectly, and warm flatbread for scooping up sauce is absolutely mandatory.

Customization Ideas

Do not be afraid to make this your own based on what you love or have on hand. The recipe is incredibly forgiving and adaptable to your taste preferences.

• Add a preserved lemon during the last hour of cooking for authentic tangy depth
• Substitute prunes or dates for half the apricots if you prefer darker fruit notes
• Stir in a handful of green olives during the last 30 minutes for a salty contrast to the sweet fruit

Save

There is something deeply satisfying about serving a dish that looks and tastes this impressive while knowing most of the work happened while you were off doing other things. Enjoy those rave reviews.

Recipe FAQs

→ What cut of lamb works best for tagine?

Lamb shoulder is ideal for tagine because it contains enough connective tissue to break down during slow cooking, resulting in tender, succulent meat that falls apart easily.

→ Can I make this without a slow cooker?

Yes, cook in a Dutch oven or heavy pot at 325°F (160°C) for 2-3 hours, or until the lamb is tender. Check occasionally and add liquid if needed.

→ What can I serve with Moroccan lamb tagine?

Traditional accompaniments include steamed couscous, fluffy rice, or warm flatbread. The dish also pairs well with roasted vegetables or a simple green salad.

→ How do I store and reheat leftovers?

Refrigerate for up to 3 days or freeze for up to 3 months. Reheat gently on the stove over low heat, adding a splash of water or stock if the sauce has thickened too much.

→ Can I adjust the spice level?

Reduce or omit the cayenne pepper for a milder dish. For more heat, add harissa paste or extra cayenne. The warming spices like cinnamon and ginger can also be adjusted to taste.