Easy Slow Cooker Moroccan Lamb Tagine Recipe with Apricots and Almonds for Perfect Dinner
A comforting and flavorful slow cooker Moroccan lamb tagine with apricots and almonds, featuring tender lamb shoulder cooked with warm spices and a hint of sweetness.
- Prep Time: 15 minutes
- Cook Time: 6 to 8 hours (slow cooker low) or 3 to 4 hours (slow cooker high)
- Total Time: 6 hours 15 minutes to 8 hours 15 minutes (slow cooker low) or 3 hours 15 minutes to 4 hours 15 minutes (slow cooker high)
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: Moroccan
Ingredients
Scale
- 2 pounds lamb shoulder, cut into 1.5-inch cubes
- 1 large yellow onion, sliced
- 3 garlic cloves, minced
- 1/2 cup dried apricots, chopped (unsweetened if possible)
- 1/2 cup whole almonds, toasted
- 2 tablespoons tomato paste
- 1.5 cups chicken or vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon turmeric
- Salt and black pepper to taste
- Zest of 1 orange
- 1 tablespoon honey or maple syrup
- Chopped fresh cilantro (optional, for garnish)
Instructions
- Pat lamb shoulder cubes dry with paper towels and season generously with salt and black pepper.
- Heat olive oil in a large skillet over medium-high heat. Brown lamb in batches for about 5 minutes per batch, then transfer to a plate.
- In the same skillet, sauté sliced onion until translucent, about 4 minutes. Add minced garlic and cook for 30 seconds until fragrant.
- Stir in tomato paste, cinnamon, ground ginger, cumin, smoked paprika, and turmeric. Cook for 1 minute, stirring constantly to toast the spices.
- Transfer the onion-spice mixture to the slow cooker. Add browned lamb, broth, chopped apricots, honey, and orange zest. Stir gently to combine.
- Cover and cook on low for 6–8 hours or on high for 3–4 hours until lamb is tender and easily shredded with a fork.
- About 10 minutes before serving, toast almonds in a dry skillet over medium heat until golden and fragrant. Set aside.
- Taste the tagine sauce and adjust seasoning with salt and pepper if needed. Sprinkle toasted almonds and chopped cilantro on top before serving.
Notes
Browning the lamb before slow cooking adds deep caramelized flavor. Adjust sweetness carefully to balance the spices. Use fresh spices for best flavor. If sauce is too thin near the end, cook uncovered on high for 15–20 minutes to reduce. Leftovers store well refrigerated for up to 3 days and freeze well without toasted almonds.
Nutrition
- Serving Size: 1 cup (240 ml)
- Calories: 375
- Sugar: 8
- Sodium: 350
- Fat: 25
- Saturated Fat: 6
- Carbohydrates: 15
- Fiber: 3
- Protein: 28
Keywords: Moroccan lamb tagine, slow cooker lamb, apricot lamb recipe, almond lamb tagine, easy lamb dinner, slow cooker recipes, Moroccan cuisine