Slow-Cooker Moroccan Lamb Tagine with Apricots

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

Tender lamb slow-cooked with fragrant Moroccan spices and sweet apricots, creating a rich and aromatic dish perfect for cozy dinners. This Moroccan-inspired lamb recipe, ready in about 440 minutes, pairs lamb shoulder, olive oil, yellow 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, cut into 2-inch cubes lamb shoulder
• 2 tbsp olive oil
• 1 large, chopped yellow onion
• 4, minced garlic cloves
• 1 tsp ground cinnamon
• 1 tsp ground cumin
• 1/2 tsp ground ginger
• 1/2 tsp ground turmeric
• 1/4 tsp cayenne pepper
• 2 tbsp tomato paste
• 2 cups beef or lamb broth
• 1 cup, chopped dried apricots
• 1 tbsp honey
• 1/4 cup chopped fresh cilantro
• 1 1/2 tsp salt
• 1 tsp black pepper

The slow cooker we’d leave this in all day → Best Slow Cookers in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 2 lbs cubed lamb shoulder and brown on all sides, about 8 minutes total. Transfer lamb to slow cooker.
2. Step 2: In the same skillet, add 1 chopped large yellow onion and sauté for 5 minutes until softened. Add 4 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Stir in 1 tsp ground cinnamon, 1 tsp ground cumin, 1/2 tsp ground ginger, 1/2 tsp ground turmeric, and 1/4 tsp cayenne pepper. Cook spices with onion and garlic for 1 minute to release aromas.
4. Step 4: Add 2 tbsp tomato paste and cook for 2 minutes, stirring constantly. Pour in 2 cups beef or lamb broth and bring to a simmer.
5. Step 5: Pour the mixture over the lamb in the slow cooker. Add 1 cup chopped dried apricots, 1 tbsp honey, 1 1/2 tsp salt, and 1 tsp black pepper. Stir gently to combine.
6. Step 6: Cover and cook on low for 7-8 hours or on high for 4 hours until lamb is tender and sauce thickened.
7. Step 7: Before serving, stir in 1/4 cup chopped fresh cilantro. Serve over couscous or rice.