Slow Cooker Moroccan-Spiced Lamb Tagine with Apricots

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

Tender lamb slow-cooked with warm Moroccan spices and sweet apricots, creating a rich and aromatic stew perfect for cozy dinners. This Moroccan-inspired holiday recipe, ready in about 500 minutes, pairs lamb shoulder, extra virgin olive oil, yellow onion 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 1/2-inch cubes lamb shoulder
• 2 tbsp extra virgin olive oil
• 1 large, diced yellow onion
• 3, minced garlic cloves
• 1 tsp ground cinnamon
• 1 tbsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground ginger
• 1 tsp smoked paprika
• 14 oz (1/2 can) canned diced tomatoes
• 1 cup, chopped dried apricots
• 1 1/2 cups beef broth
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1/4 cup, chopped for garnish fresh cilantro
• 1/4 cup, toasted for garnish slivered almonds

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 extra virgin 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. 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. Stir in 3 minced garlic cloves, 1 tsp ground cinnamon, 1 tbsp ground cumin, 1 tsp ground coriander, 1/2 tsp ground ginger, and 1 tsp smoked paprika; cook for 1 minute until fragrant.
3. Step 3: Add 14 oz canned diced tomatoes, 1 cup chopped dried apricots, and 1 1/2 cups beef broth to the skillet and bring to a simmer.
4. Step 4: Pour the tomato and spice mixture over the lamb in the slow cooker. Season with 1 1/2 tsp salt and 1 tsp black pepper.
5. Step 5: Cover and cook on low for 7-8 hours until lamb is tender and sauce is thickened.
6. Step 6: Before serving, stir the stew gently and garnish with 1/4 cup chopped fresh cilantro and 1/4 cup toasted slivered almonds. Serve over couscous or rice if desired.