Slow Cooker Moroccan-Spiced Lamb Stew with Apricots

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

A hearty lamb stew simmered with warm Moroccan spices and sweet apricots, perfect for tender, flavorful comfort food. This middle eastern-inspired slow cooker ready in about 440 minutes pairs lamb shoulder, cubed, olive oil, yellow onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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, cubed
• 2 tbsp olive oil
• 1 large (about 1 cup) yellow onion, diced
• 4 cloves garlic cloves, minced
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1 tsp smoked paprika
• 1/2 tsp turmeric powder
• 2 cups chicken broth
• 1 cup diced tomatoes, canned
• 1/2 cup dried apricots, chopped
• 3 medium carrots, sliced into 1/4-inch rounds
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup fresh cilantro, chopped
• 1 tbsp lemon juice

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 5-7 minutes, until golden and caramelized. Transfer lamb 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 fragrant and translucent.
3. Step 3: Stir in 2 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp ground cinnamon, 1 tsp smoked paprika, and 1/2 tsp turmeric powder; cook for 1 minute until spices bloom.
4. Step 4: Transfer onion and spice mixture to slow cooker with lamb. Add 2 cups chicken broth, 1 cup canned diced tomatoes, 1/2 cup chopped dried apricots, 3 sliced carrots, 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 sauce thickens.
6. Step 6: Before serving, stir in 1 tbsp fresh lemon juice and 1/4 cup chopped fresh cilantro for brightness and garnish.