Slow Cooker Moroccan Lamb (Printable version)

Tender lamb with Moroccan spices, sweet fruits, and vegetables slow-cooked to rich flavors and warmth.

# Ingredient List:

→ 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 Make It:

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 to the slow cooker.
02 - In the same skillet, add onions and sauté for 3 minutes until softened. Stir in garlic and ginger and cook for 1 more minute. Add all the spices and cook, stirring, for 30 seconds until fragrant.
03 - Transfer the onion and spice mixture to the slow cooker. Add carrots, sweet potato, bell pepper, chopped tomatoes, stock, apricots, raisins, honey, and lemon zest. Stir to combine 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 - Adjust seasoning if needed and skim off any excess fat. Serve hot, garnished with fresh coriander, mint, and toasted almonds if desired.

# Expert Suggestions:

01 -
  • The slow cooker does almost all the work while you get on with your day, and somehow the flavors taste like you spent hours tending a tagine.
  • Warm spices and sweet fruit create this magical balance that feels both comforting and adventurous at the same time.
  • One pot, minimal fuss, feeds a crowd, and everyone asks for seconds.
02 -
  • Don't skip browning the lamb—this Maillard reaction creates the depth that makes people think you've been cooking all day.
  • If your slow cooker runs hot, start checking at 5 hours; overcooked lamb becomes stringy rather than tender.
  • Taste the tagine before serving; the spices settle differently depending on your cooker and altitude, and a pinch more salt often brings everything into focus.
03 -
  • Brown the lamb in two batches rather than crowding the pan—this single step separates a good tagine from an unforgettable one.
  • If you're worried about heat, add the cayenne gradually; you can always add more but you can't take it back.

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