Slow Cooker Moroccan-Spiced Lamb Tagine

By AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

Tender lamb simmered with warm Moroccan spices, apricots, and chickpeas in a fragrant slow cooker tagine. This Moroccan-inspired slow-cooker recipe (gluten free), ready in about 440 minutes, pairs lamb shoulder, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 2-inch cubes lamb shoulder
• 2 tbsp olive oil
• 1 large, diced yellow onion
• 4, minced garlic cloves
• 1 tsp ground cinnamon
• 2 tsp ground cumin
• 1 tsp ground ginger
• 1 tsp ground coriander
• 1 tsp paprika
• 1 1/2 tsp salt
• 1 tsp black pepper
• 14 oz canned diced tomatoes
• 1 1/2 cups chicken broth
• 1/2 cup, chopped dried apricots
• 15 oz, drained and rinsed canned chickpeas
• 1/4 cup, chopped fresh cilantro
• 1 tsp lemon zest

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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 in batches and brown on all sides, about 4-5 minutes per batch. Transfer lamb to slow cooker.
2. Step 2: In the same skillet, add 1 large diced yellow onion and sauté for 5 minutes until softened. Add 4 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Stir in 1 tsp ground cinnamon, 2 tsp ground cumin, 1 tsp ground ginger, 1 tsp ground coriander, 1 tsp paprika, 1 1/2 tsp salt, and 1 tsp black pepper. Cook spices with onion and garlic for 2 minutes to bloom flavors.
4. Step 4: Transfer onion-spice mixture to slow cooker with lamb. Add 14 oz canned diced tomatoes, 1 1/2 cups chicken broth, 1/2 cup chopped dried apricots, and 15 oz drained canned chickpeas.
5. Step 5: Cover and cook on low for 7-8 hours or high for 4 hours until lamb is tender and sauce thickened.
6. Step 6: Before serving, stir in 1/4 cup chopped fresh cilantro and 1 tsp lemon zest for brightness.