Slow Cooker Moroccan Lamb (Printable)
Tender Moroccan lamb slow-cooked with spices, vegetables, and dried fruits for rich, deep 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, thinly 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 lamb cubes in batches for 4 to 5 minutes until well-seared. Transfer browned lamb to the slow cooker.
02 - In the same skillet, add onions and sauté for 3 minutes until softened. Add garlic and ginger; cook for 1 minute more. Stir in all spices and cook for 30 seconds until fragrant.
03 - Transfer onion and spice mixture into the slow cooker. Add carrots, sweet potato, bell pepper, chopped tomatoes, stock, 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 - Check seasoning and adjust if necessary. Skim off any excess fat before serving.
06 - Serve hot, garnished with fresh coriander, mint, and toasted almonds if using.
# Expert Advice:
01 -
- The lamb becomes fall-apart tender while the dried fruits add unexpected sweetness that balances the warm spices perfectly.
- Everything goes into the slow cooker at once, so you get restaurant-quality depth of flavor with almost no active cooking time.
- It's naturally gluten-free and makes enough to feed a crowd, plus it tastes even better as leftovers the next day.
02 -
- Don't skip browning the lamb—that crust is where umami lives, and it transforms the entire dish from good to unforgettable.
- If your slow cooker runs hot, check the lamb around the 5-hour mark on LOW; some cookers can make meat mushy if left too long.
- The spices bloom and deepen as everything simmers together, so resist the urge to add more spice at the start—taste and adjust at the very end instead.
03 -
- If you can't find good dried apricots, look for ones without added sugar—they taste more complex and less candy-like in the tagine.
- Toast your almonds in a dry pan for just two minutes before garnishing; that little bit of heat makes them shine and adds texture that really matters.