Slow Cooker Moroccan-Spiced Lamb and Apricot Tagine

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

Slow-cooked lamb infused with warm Moroccan spices and sweet dried apricots, creating a rich and aromatic North African stew. This moroccan-inspired lamb ready in about 380 minutes pairs cut into 1.5-inch cubes lamb shoulder, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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 1.5-inch cubes lamb shoulder
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 tsp ground cinnamon
• 2 tsp ground cumin
• 1 tsp ground ginger
• 1 tsp paprika
• 2 tbsp olive oil
• 1 large, sliced yellow onion
• 4 cloves, minced garlic cloves
• 1/2 cup chopped dried apricots
• 1 1/2 cups chicken broth
• 2 tbsp tomato paste
• 1/2 tsp ground turmeric
• 1/4 cup chopped, for garnish fresh cilantro
• 1/4 cup, for garnish toasted slivered almonds

Instructions

1. Step 1: In a large bowl, combine 2 lbs cubed lamb shoulder with 1 1/2 tsp salt, 1 tsp black pepper, 1 tsp ground cinnamon, 2 tsp ground cumin, 1 tsp ground ginger, and 1 tsp paprika. Toss to coat evenly.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the seasoned lamb cubes and sear for 3-4 minutes per side until browned on all sides. Transfer lamb to slow cooker.
3. Step 3: In the same skillet, add 1 large sliced yellow onion and sauté for 5 minutes until softened. Add 4 minced garlic cloves and cook for 1 minute until fragrant.
4. Step 4: Stir in 1/2 cup chopped dried apricots, 2 tbsp tomato paste, 1/2 tsp ground turmeric, and 1 1/2 cups chicken broth. Bring to a gentle simmer, scraping up any browned bits from the pan.
5. Step 5: Pour the sauce over the lamb in the slow cooker. Cover and cook on low for 6-7 hours or on high for 3-4 hours until lamb is tender and sauce has thickened.
6. Step 6: Before serving, stir the tagine gently and garnish with 1/4 cup chopped fresh cilantro and 1/4 cup toasted slivered almonds for added texture and flavor.