Slow Cooker Moroccan Lamb Tagine (Print Version)
Tender lamb braised with spices, dried fruits, and aromatic herbs for a rich main dish.
# 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 teaspoons ground cumin
07 - 2 teaspoons ground coriander
08 - 1 ½ teaspoons ground cinnamon
09 - 1 teaspoon ground ginger
10 - 1 teaspoon sweet paprika
11 - ½ teaspoon ground turmeric
12 - ½ teaspoon 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
# 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, almost falling apart at the mere suggestion of a fork
- Those dried fruits plump up into little jewels of sweetness that balance the warm spices perfectly
- Your slow cooker does all the heavy lifting while your kitchen fills with the most incredible aroma
02 -
- Browning the lamb first isn't optional. Those caramelized bits are where deep flavor lives, and the slow cooker can't create them on its own
- The sauce will look thin at first, but trust the process. It reduces and concentrates beautifully into something spoon-worthy
03 -
- Toast your almonds in a dry pan while you're prepping everything else. Let them cool completely before adding, or they'll lose their crunch
- That pinch of saffron mentioned in the notes. It transforms the dish into something restaurant-worthy, though it's delicious without it too