Slow Cooker Moroccan-Spiced Lamb Tagine with Apricots and Almonds

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

Tender lamb slow-cooked with warm Moroccan spices, sweet dried apricots, and toasted almonds creates a fragrant, hearty dish perfect for a comforting summer dinner. This Moroccan-inspired lamb recipe, ready in about 500 minutes, pairs boneless lamb shoulder, ground cumin, ground cinnamon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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 1.5-inch chunks boneless lamb shoulder
• 2 tsp ground cumin
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1 tsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 large, diced yellow onion
• 4, minced garlic cloves
• 14 oz can diced tomatoes (canned)
• 1 cup chicken broth
• 1 cup, chopped dried apricots
• 1/3 cup toasted slivered almonds
• 1/4 cup, chopped fresh cilantro
• 2 tbsp fresh lemon juice

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Instructions

1. Step 1: In a large bowl, combine 2 tsp ground cumin, 1 tsp ground cinnamon, 1 tsp ground ginger, 1 tsp smoked paprika, 1 tsp kosher salt, and 1/2 tsp black pepper. Toss 2 lbs boneless lamb shoulder chunks in the spice mixture to coat evenly.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add seasoned lamb and brown on all sides for about 5-7 minutes. Transfer lamb to slow cooker.
3. Step 3: In the same skillet, add 1 large diced yellow onion and sauté for 4-5 minutes until softened. Add 4 minced garlic cloves and cook for 1 minute until fragrant. Transfer onion and garlic to slow cooker.
4. Step 4: Pour 14 oz canned diced tomatoes and 1 cup chicken broth into the slow cooker. Stir in 1 cup chopped dried apricots.
5. Step 5: Cover and cook on low for 6-8 hours until lamb is tender and sauce is thickened.
6. Step 6: Before serving, stir in 1/3 cup toasted slivered almonds, 1/4 cup chopped fresh cilantro, and 2 tbsp fresh lemon juice for brightness and crunch.