Slow Cooker Moroccan Lamb Tagine (Print Version)

Fragrant slow-cooked lamb with dried fruits and warm Moroccan spices for a comforting exotic 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 tsp ground cumin
07 - 2 tsp ground coriander
08 - 1 ½ tsp ground cinnamon
09 - 1 tsp ground ginger
10 - 1 tsp sweet paprika
11 - ½ tsp ground turmeric
12 - ½ tsp 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, about 2-3 minutes per side, then transfer 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, and cook 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 to coat the meat and vegetables evenly with spices.
04 - Pour in the chopped tomatoes and stock. Stir well to combine.
05 - Add dried apricots and golden raisins. Stir again, cover, and cook on LOW for 6-8 hours or until lamb is tender and sauce is thickened.
06 - Before serving, stir in toasted almonds.
07 - Garnish with chopped cilantro and parsley. Serve hot with steamed couscous or rice.

# Expert Tips:

01 -
  • The lamb becomes impossibly tender, falling apart at the mere suggestion of a fork
  • That perfect sweet-savory dance between dried fruit and warm spices hits every craving
  • Your slow cooker does all the heavy lifting while you go about your day
02 -
  • Browning the lamb first creates flavor compounds that slow cooking alone cant achieve
  • The sauce will thicken significantly in the last hour, so dont worry if it seems loose earlier
  • That pinch of saffron or orange peel mentioned in variations is absolutely worth trying
03 -
  • Pat the lamb completely dry before searing for better browning
  • Toast your almonds in a dry pan just before serving for maximum fragrance

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