Slow Cooker Moroccan Lamb

My neighbor handed me a jar of preserved lemons over the fence one afternoon, insisting I try making tagine. The slow cooker had been gathering dust, but something about the way she described the smell filling her kitchen made me curious. I browned the lamb that evening, layered everything in, and went to bed wondering if it would actually work. The next day, I came home to a house that smelled like a spice market, sweet and savory all at once.

I made this for a small dinner party once, nervous because it felt ambitious. My friend who grew up in Casablanca took one bite and got quiet, then said it reminded her of her grandmother. I hadn't expected that. The dried apricots had softened into the sauce, and the preserved lemon gave everything a bright, slightly funky edge that tied it all together.

Ingredients

• 1.5 kg lamb shoulder, trimmed and cut into 4 cm cubes: Shoulder has enough fat to stay moist during the long cook, and the cubes should be big enough that they don't fall apart.
• 2 medium onions, finely chopped: They melt into the sauce and add sweetness without chunks.
• 3 carrots, peeled and cut into thick slices: Thick slices hold their shape better and soak up the spiced broth.
• 2 red bell peppers, chopped: They add color and a slight vegetal sweetness that balances the spices.
• 4 garlic cloves, minced: Fresh garlic is worth it here, the jarred stuff tastes flat next to all these spices.
• 1 can (400 g) diced tomatoes: Use the juice too, it helps build the sauce base.
• 100 g dried apricots, halved: They break down slightly and add little pockets of sweetness throughout.
• 50 g golden raisins: Another layer of sweetness that plays against the savory lamb.
• 2 tsp each ground cumin, coriander, and cinnamon: This trio is the backbone of the dish, warm and aromatic without being sharp.
• 1 tsp each ground ginger, turmeric, and smoked paprika: Ginger adds bite, turmeric gives color, paprika brings a gentle smokiness.
• 1/2 tsp cayenne pepper (optional): I skip this when kids are eating, but it adds a nice slow heat if you like it.
• 1/2 tsp ground black pepper: Just enough to round out the spice blend.
• 1 1/2 tsp salt: You can always add more at the end, but start here.
• 2 tbsp tomato paste: Blooming it with the spices deepens the flavor and adds body.
• 1 preserved lemon, rind thinly sliced: This is optional but it gives the dish that authentic tangy brightness, if you can find it, use it.
• 1 bay leaf: A quiet background note that you notice when it is missing.
• Fresh cilantro or parsley, chopped: A handful of green at the end wakes everything up.
• 500 ml chicken or beef broth: Beef broth makes it richer, chicken keeps it lighter.
• 2 tbsp olive oil: For browning the lamb and softening the onions.
• Toasted slivered almonds (optional): A little crunch on top makes each bite more interesting.

Instructions

Brown the lamb:

Heat olive oil in a large skillet over medium-high heat and brown the lamb cubes in batches, letting them get a good sear on a few sides before transferring to the slow cooker. Don't crowd the pan or they will steam instead of brown.

Build the spice base:

In the same skillet, add the onions and garlic (add a splash more oil if the pan looks dry) and cook for 3 to 4 minutes until softened. Stir in the tomato paste and all the ground spices, cooking for about a minute until everything smells toasted and fragrant.

Layer everything in the slow cooker:

Scrape the onion and spice mixture into the slow cooker with the lamb, then add the carrots, bell peppers, diced tomatoes with their juice, apricots, raisins, preserved lemon rind if using, bay leaf, and salt. Pour in the broth and give it a gentle stir to combine.

Slow cook until tender:

Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until the lamb is fork-tender and the sauce has thickened around everything. The house will smell incredible long before it is done.

Finish and serve:

Discard the bay leaf, taste the sauce, and adjust the seasoning with more salt if needed. Serve hot, garnished with fresh cilantro or parsley and toasted almonds if you like, alongside couscous or rice.

Save

One winter evening, I served this with a pile of fluffy couscous and watched my kids pick out the apricots first, then go back for the lamb. My husband, who usually asks for hot sauce, didn't reach for it once. It became one of those meals that feels like an occasion even on a weeknight, the kind you make when you want the house to feel warm and full.

Choosing Your Protein

Lamb shoulder is traditional and gives you that rich, slightly gamey flavor that stands up to the spices, but I have also made this with beef chuck when lamb was too expensive. Chicken thighs work too, though they cook faster, so check them around the 4-hour mark on LOW. If you go vegetarian, swap in two cans of drained chickpeas and add them halfway through so they don't turn to mush.

Making It Your Own

Sometimes I stir in a tablespoon of honey with the dried fruit if I want it a little sweeter, or toss in a handful of pitted green olives near the end for a briny contrast. A pinch of saffron bloomed in a little warm broth and added at the start makes it feel fancy. You can also double the spices if you like things bold, just taste as you go.

Storing and Reheating

This keeps in the fridge for up to four days and tastes even better the next day once the flavors have had time to settle into each other. I freeze individual portions in containers and pull them out on nights when I don't want to cook. Reheat gently on the stove with a splash of broth or water to loosen the sauce, and add fresh herbs right before serving.

• Let it cool completely before transferring to airtight containers.
• Freeze for up to three months and thaw overnight in the fridge.
• Garnish with fresh herbs after reheating, not before freezing.

Save

There is something deeply satisfying about a dish that requires so little active work but delivers so much flavor. This tagine has become my answer to cold evenings and hungry people, proof that good food doesn't have to be complicated.

Recipe FAQs

→ What spices are essential in this Moroccan lamb dish?

Key spices include ground cumin, coriander, cinnamon, turmeric, smoked paprika, and optional cayenne pepper for heat, creating the signature aromatic base.

→ Can this dish be made without lamb?

Yes, you can substitute lamb with beef or chicken thighs. For a vegetarian option, chickpeas and vegetable broth work well.

→ How long should the lamb cook in a slow cooker?

Cook on low for 6 to 7 hours or on high for 3 to 4 hours until the meat is tender and the sauce thickens.

→ What role do dried apricots and raisins play in the dish?

They add natural sweetness and depth, balancing the warm spices and savory ingredients perfectly.

→ Is preserved lemon necessary for authentic flavor?

Preserved lemon adds a distinctive tang and brightness; however, it can be omitted if unavailable or preferred.