Slow Cooker Moroccan-Spiced Lamb Stew with Chickpeas and Apricots

By AislePrompt Editorial · Published 2026-05-16 · Updated 2026-05-16

A hearty slow cooker lamb stew bursting with warm Moroccan spices, tender chickpeas, and sweet apricots simmered to rich perfection. This Moroccan-inspired lamb recipe, ready in about 440 minutes, pairs salt, black pepper, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 460 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 1/2-inch cubes
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 large, diced yellow onion
• 4 cloves minced garlic
• 2 tsp ground cumin
• 1 1/2 tsp ground coriander
• 1 tsp ground cinnamon
• 1/2 tsp ground turmeric
• 1 can (14 oz) crushed tomatoes
• 2 cups beef broth
• 1/2 cup, chopped dried apricots
• 1 can (15 oz), drained and rinsed canned chickpeas
• 1/4 cup chopped fresh cilantro

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Instructions

1. Step 1: Season 2 lbs lamb shoulder cubes with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Brown lamb in batches for 3-4 minutes per side until deeply browned. Transfer lamb to slow cooker.
2. Step 2: In the same skillet, add 1 large diced yellow onion and sauté over medium heat for 5 minutes until softened. Add 4 cloves minced garlic, 2 tsp ground cumin, 1 1/2 tsp ground coriander, 1 tsp ground cinnamon, and 1/2 tsp ground turmeric. Cook, stirring, for 1 minute until fragrant.
3. Step 3: Pour in 1 can (14 oz) crushed tomatoes and 2 cups beef broth, scraping up browned bits. Simmer for 3 minutes, then transfer mixture to slow cooker over lamb.
4. Step 4: Add 1/2 cup chopped dried apricots and 1 can (15 oz) drained chickpeas to the slow cooker. Stir gently to combine.
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: Stir in 1/4 cup chopped fresh cilantro before serving over couscous or rice.