Slow Cooker Moroccan-Spiced Lamb with Apricot and Almonds
Tender lamb slow-cooked with warm Moroccan spices, sweet apricots, and crunchy almonds for a fragrant and hearty dish. This middle eastern-inspired lamb ready in about 440 minutes pairs lamb shoulder, cubed, ground cumin, ground coriander 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 lamb shoulder, cubed
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground cinnamon
- 1 tsp smoked paprika
- 4 cloves garlic cloves, minced
- 1 medium yellow onion, diced
- 1/2 cup dried apricots, chopped
- 1/3 cup slivered almonds
- 1 1/2 cups chicken broth
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup fresh cilantro, chopped
Instructions
- Step 1: In a large bowl, mix 2 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp ground cinnamon, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Add 2 lbs cubed lamb shoulder and 4 minced garlic cloves. Toss well to coat all pieces evenly.
- Step 2: Heat 2 tbsp olive oil in a skillet over medium-high heat. Add the seasoned lamb cubes and sear for 4 minutes per side until browned. Transfer lamb to the slow cooker.
- Step 3: In the same skillet, add 1 diced medium yellow onion and sauté for 5 minutes until softened and translucent. Transfer onions to slow cooker.
- Step 4: Add 1 1/2 cups chicken broth, 1/2 cup chopped dried apricots, and 1/3 cup slivered almonds to the slow cooker. Stir gently to combine.
- Step 5: Cook on low for 7 hours or on high for 4 hours until lamb is tender and sauce is fragrant and thickened.
- Step 6: Before serving, sprinkle 1/4 cup chopped fresh cilantro over the lamb and stir gently to distribute. Serve with couscous or flatbread.
Equipment for this recipe
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Frequently asked questions
How long does Slow Cooker Moroccan-Spiced Lamb with Apricot and Almonds take to make?
Total time is about 440 minutes (20 min prep + 420 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow Cooker Moroccan-Spiced Lamb with Apricot and Almonds?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep lamb shoulder, cubed from drying out.
Can I substitute ingredients in Slow Cooker Moroccan-Spiced Lamb with Apricot and Almonds?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow Cooker Moroccan-Spiced Lamb with Apricot and Almonds for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Slow Cooker Moroccan-Spiced Lamb with Apricot and Almonds?
Middle Eastern lamb like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
