Slow Cooker Moroccan Lamb Tagine (Printable)
Tender lamb slow-cooked with sweet dried fruits and warm Moroccan spices for an exotic, comforting meal.
# What You'll Need:
→ Meat & Protein
01 - 3.3 lbs lamb shoulder, cut into 1.5 inch cubes
→ Vegetables
02 - 2 medium onions, finely chopped
03 - 3 garlic cloves, minced
04 - 2 medium carrots, sliced
05 - 1 red bell pepper, diced
→ Spices
06 - 2 teaspoons ground cumin
07 - 2 teaspoons ground coriander
08 - 1 ½ teaspoons ground cinnamon
09 - 1 teaspoon ground ginger
10 - 1 teaspoon sweet paprika
11 - ½ teaspoon ground turmeric
12 - ½ teaspoon cayenne pepper
13 - Salt and black pepper, to taste
→ Liquids
14 - 1 ⅔ cups canned chopped tomatoes
15 - 1 cup chicken or lamb stock
→ Dried Fruits & Nuts
16 - ⅔ cup dried apricots, halved
17 - ⅓ cup golden raisins
18 - ⅓ cup blanched almonds, toasted
→ Garnishes
19 - Fresh cilantro, chopped
20 - Fresh parsley, chopped
# How-To Steps:
01 - Heat a large skillet over medium-high heat. Brown the lamb cubes in batches, cooking 2-3 minutes per side until nicely seared. Transfer browned meat to the slow cooker.
02 - In the same skillet, add a splash of oil if needed. Sauté onions until softened, about 4 minutes. Add garlic, carrots, and bell pepper, cooking for 3 more minutes. Transfer vegetables to the slow cooker.
03 - 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 spices.
04 - Pour in the chopped tomatoes and stock. Stir well to combine all ingredients.
05 - Add dried apricots and golden raisins. Stir again, cover, and cook on LOW for 6-8 hours until lamb is tender and sauce has thickened.
06 - Stir in toasted almonds just before serving to maintain their crunch.
07 - Garnish generously with chopped cilantro and parsley. Serve hot alongside steamed couscous or rice.
# Expert Advice:
01 -
- The house smells absolutely incredible while it cooks, like you have been working all day when really the slow cooker did everything
- That perfect balance of sweet dried fruit and savory spices makes people think you are some kind of culinary genius
02 -
- Pat the lamb dry with paper towels before searing or it will steam instead of brown, and you will miss out on that crucial flavor foundation
- Do not skip browning the meat in batches or the skillet will cool down and you will end up with gray, boiled-tasting lamb instead of rich, caramelized pieces
03 -
- Toasting the almonds in a dry pan for just 2 to 3 minutes until fragrant makes a huge difference in their flavor and adds that restaurant-quality touch
- If the sauce is too thin at the end, remove the lid and cook on HIGH for 30 to 45 minutes to let it reduce slightly