Slow Cooker Moroccan-Spiced Lamb Stew with Hidden Apricots

By AislePrompt Editorial · Published 2026-06-22 · Updated 2026-06-22

Tender lamb slow-cooked with warm Moroccan spices and subtly sweet dried apricots, creating a deep, comforting stew. This Moroccan-inspired lamb recipe, ready in about 500 minutes, pairs lamb shoulder, onion, garlic 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, cut into 1-inch cubes lamb shoulder
• 1 large, diced onion
• 4 cloves minced garlic
• 2 tsp ground cumin
• 1 tsp ground cinnamon
• 1 tsp ground coriander
• 1 tsp paprika
• 1/2 cup chopped dried apricots
• 2 tbsp tomato paste
• 2 cups chicken broth
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped for garnish fresh cilantro

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 2 lbs cubed lamb shoulder seasoned with 1 tsp salt and 1/2 tsp black pepper. Brown the lamb on all sides for about 5-6 minutes.
2. Step 2: Transfer the browned lamb to a slow cooker. In the same skillet, add 1 large diced onion and 4 minced garlic cloves; sauté over medium heat for 4 minutes until softened and fragrant.
3. Step 3: Stir in 2 tsp ground cumin, 1 tsp ground cinnamon, 1 tsp ground coriander, and 1 tsp paprika; cook spices for 1 minute until aromatic.
4. Step 4: Add 2 tbsp tomato paste and cook for another 2 minutes, stirring to combine.
5. Step 5: Transfer the onion-spice mixture to the slow cooker with lamb. Add 1/2 cup chopped dried apricots and 2 cups chicken broth.
6. Step 6: Cover and cook on low for 7-8 hours until lamb is tender and the sauce has thickened.
7. Step 7: Garnish with 1/4 cup chopped fresh cilantro before serving.