Slow Cooker Moroccan-Spiced Lamb Stew

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

Tender lamb chunks simmered in a fragrant blend of Moroccan spices, tomatoes, and apricots for a warming, aromatic stew. This Moroccan-inspired Father’s Day recipe, ready in about 440 minutes, pairs lamb shoulder, cut into 1-inch cubes, olive oil, yellow onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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-inch cubes
• 2 tbsp olive oil
• 1 large yellow onion, diced
• 4 garlic cloves, minced
• 2 tsp ground cumin
• 1 tsp ground cinnamon
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 1 tbsp harissa paste
• 14 oz diced tomatoes (canned)
• 1/2 cup dried apricots, chopped
• 2 cups beef broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup fresh cilantro, chopped

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 6-8 minutes, then transfer to slow cooker.
2. Step 2: In the same skillet, add 1 large diced yellow onion and 4 minced garlic cloves, sauté for 3-4 minutes until softened and fragrant.
3. Step 3: Stir in 2 tsp ground cumin, 1 tsp ground cinnamon, 1 tsp ground coriander, 1 tsp smoked paprika, and 1 tbsp harissa paste; cook for 1 minute until spices are aromatic.
4. Step 4: Transfer the onion-spice mixture to the slow cooker with the lamb. Add 14 oz canned diced tomatoes, 1/2 cup chopped dried apricots, 2 cups beef broth, 1 tsp salt, and 1/2 tsp black pepper.
5. Step 5: Cover and cook on low for 7-8 hours or on high for 4 hours until lamb is tender and stew is thickened.
6. Step 6: Before serving, stir in 1/4 cup chopped fresh cilantro for a bright herbal finish.