Moroccan-Spiced Slow Cooker Lamb Tagine

By AislePrompt Editorial · Published 2026-06-27 · Updated 2026-06-27

Tender lamb slow-cooked with warm Moroccan spices and apricots for a rich, aromatic stew. This Moroccan-inspired lamb recipe, ready in about 440 minutes, pairs lamb shoulder, cut into 1.5-inch cubes, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs lamb shoulder, cut into 1.5-inch cubes
• 2 tbsp olive oil
• 1 large, diced onion
• 4 minced garlic cloves
• 2 tsp ground cumin
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1 tsp paprika
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 2 cups chicken broth
• 1 cup chopped dried apricots
• 2 tbsp tomato paste
• 1/4 cup chopped, for garnish fresh cilantro
• 1/4 cup toasted, for garnish slivered almonds

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 2 lbs lamb shoulder cubes and brown on all sides for 6-8 minutes, then transfer to slow cooker.
2. Step 2: In the same skillet, add 1 large diced onion and sauté for 5 minutes until translucent. Add 4 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Stir in 2 tsp ground cumin, 1 tsp ground cinnamon, 1 tsp ground ginger, 1 tsp paprika, 1 1/2 tsp salt, and 1/2 tsp black pepper. Cook spices with onion and garlic for 1 minute to release aroma.
4. Step 4: Transfer onion-spice mixture to the slow cooker with lamb. Add 2 cups chicken broth, 1 cup chopped dried apricots, and 2 tbsp tomato paste. Stir to combine.
5. Step 5: Cover and cook on low for 7-8 hours or high for 4 hours until lamb is tender and sauce thickened.
6. Step 6: Before serving, sprinkle with 1/4 cup chopped fresh cilantro and 1/4 cup toasted slivered almonds for texture and brightness.