Slow Cooker Moroccan Lamb (Print Version)
Tender lamb simmered with spices, sweet dried fruits, and vegetables in a slow-cooked Moroccan style.
# What You'll Need:
→ Meats
01 - 3.3 pounds lamb shoulder, trimmed and cut into 1.5-inch cubes
→ Vegetables
02 - 2 medium onions, finely chopped
03 - 3 carrots, peeled and cut into thick slices
04 - 2 red bell peppers, chopped
05 - 4 garlic cloves, minced
06 - 14 ounces canned diced tomatoes, with juice
→ Dried Fruits
07 - 2/3 cup dried apricots, halved
08 - 1/3 cup golden raisins (sultanas)
→ Spices & Herbs
09 - 2 teaspoons ground cumin
10 - 2 teaspoons ground coriander
11 - 2 teaspoons ground cinnamon
12 - 1 teaspoon ground ginger
13 - 1 teaspoon ground turmeric
14 - 1 teaspoon smoked paprika
15 - 1/2 teaspoon cayenne pepper (optional)
16 - 1/2 teaspoon ground black pepper
17 - 1 1/2 teaspoons salt
18 - 2 tablespoons tomato paste
19 - 1 preserved lemon, rind thinly sliced, flesh removed (optional)
20 - 1 bay leaf
21 - Fresh cilantro or parsley, chopped, for garnish
→ Liquids
22 - 2 cups chicken or beef broth
23 - 2 tablespoons olive oil
→ Optional Garnish
24 - Toasted slivered almonds
# How-To Steps:
01 - Heat olive oil in a large skillet over medium-high heat. Brown lamb cubes in batches, transferring each batch to the slow cooker once browned.
02 - Add onions and garlic to the skillet; sauté for 3 to 4 minutes until softened. Stir in tomato paste and all ground spices. Cook for 1 minute until fragrant.
03 - Transfer the onion and spice mixture to the slow cooker. Add carrots, bell peppers, diced tomatoes with juice, dried apricots, golden raisins, preserved lemon rind if using, bay leaf, and salt. Pour in the broth and stir to combine.
04 - Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the lamb is tender and the sauce has thickened.
05 - Remove and discard the bay leaf. Taste and adjust seasoning as needed. Serve hot garnished with chopped cilantro or parsley and toasted slivered almonds if desired. Traditionally accompanied by couscous or rice.
# Expert Tips:
01 -
- You prep it in the morning and come home to a house that smells like youve been cooking all day, even though you barely tried.
- The dried apricots and raisins melt into the sauce, adding little pockets of sweetness that balance the warm, smoky spices in a way that feels almost magical.
- Lamb shoulder becomes so tender it shreds with a fork, soaking up every bit of that deep, fragrant broth.
- Its the kind of dish that makes people lean back in their chairs and ask for seconds without saying much, which is the best compliment.
02 -
- Browning the lamb is not optional, even though it feels like extra work at 8 a.m., because that caramelization is where half the flavor comes from.
- If you skip the preserved lemon, the tagine will still taste good, but it wont have that bright, slightly funky note that makes it taste like the real thing.
- Dont lift the slow cooker lid to check on it every hour, because every peek releases heat and adds time to the cooking.
03 -
- Toast the almonds in a dry skillet until theyre golden and fragrant, because raw almonds wont give you that nutty crunch that makes the garnish feel special.
- If you cant find preserved lemons, substitute with thin strips of fresh lemon zest added in the last 30 minutes, though the flavor wont be quite the same.
- Let the tagine rest for 10 minutes after cooking before serving, which gives the sauce time to thicken slightly and the flavors to settle into each other.