Slow Cooker Middle Eastern Lamb with Apricots and Almonds
Tender lamb slow-cooked with warm spices, sweet dried apricots, and toasted almonds for a fragrant Middle Eastern-inspired stew. This Middle Eastern-inspired lamb recipe (gluten free), ready in about 440 minutes, pairs lamb shoulder, cut into 2-inch cubes, olive oil, yellow onion, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 2-inch cubes
- 2 tbsp olive oil
- 1 large yellow onion, chopped
- 4 cloves garlic cloves, minced
- 1 tsp ground cinnamon
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground turmeric
- 1 can (14 oz) can diced tomatoes
- 1 cup beef broth
- 1 cup dried apricots, chopped
- 1/2 cup toasted slivered almonds
- 1 1/2 tsp salt
- 1 tsp black pepper
- 1/4 cup fresh parsley, chopped
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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, about 5-7 minutes. Transfer lamb to a slow cooker.
- Step 2: In the same skillet, add 1 large chopped yellow onion and 4 minced garlic cloves. Sauté for 4 minutes until softened and fragrant. Stir in 1 tsp ground cinnamon, 2 tsp ground cumin, 1 tsp ground coriander, and 1/2 tsp ground turmeric; cook for 1 minute to toast the spices.
- Step 3: Add 1 can (14 oz) diced tomatoes and 1 cup beef broth to the skillet. Bring to a simmer, then pour the mixture over the lamb in the slow cooker.
- Step 4: Stir in 1 cup chopped dried apricots, 1 1/2 tsp salt, and 1 tsp black pepper. Cover and cook on low for 7-8 hours or on high for 4 hours until the lamb is tender.
- Step 5: Before serving, stir in 1/2 cup toasted slivered almonds and sprinkle 1/4 cup chopped fresh parsley on top. Serve with couscous or flatbread.
Frequently asked questions
How long does Slow Cooker Middle Eastern Lamb with Apricots and Almonds take to make?
Total time is about 440 minutes (20 min prep + 420 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow Cooker Middle Eastern Lamb with Apricots and Almonds?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Slow Cooker Middle Eastern Lamb with Apricots and Almonds?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow Cooker Middle Eastern Lamb with Apricots and Almonds for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Slow Cooker Middle Eastern Lamb with Apricots and Almonds gluten free?
Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
