Slow Cooker Moroccan-Spiced Lamb with Carrots and Prunes

By AislePrompt Editorial · Published 2026-06-11 · Updated 2026-06-11

Tender lamb shoulder slow-cooked with warm Moroccan spices, sweet carrots, and prunes for a rich and fragrant dinner. This Middle Eastern-inspired Whole30 recipe (gluten free, dairy free), ready in about 440 minutes, pairs boneless lamb shoulder, carrots, dried prunes 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 Whole30 week and pairs well with roasted sweet potato or a simple olive-oil 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 chunks boneless lamb shoulder
• 4 large, peeled and cut into 2-inch pieces carrots
• 1/2 cup, pitted dried prunes
• 1 large, sliced onion
• 4 minced garlic cloves
• 1 tsp ground cinnamon
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp paprika
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1 cup chicken broth
• 2 tbsp olive oil
• 1/4 cup chopped, for garnish fresh cilantro

Slow cookers worth buying for this → Best Slow Cookers in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 2 lbs lamb shoulder chunks and sear on all sides for 5-7 minutes until browned. Transfer lamb to slow cooker.
2. Step 2: In the same skillet, add 1 large sliced onion and 4 minced garlic cloves. Sauté for 3-4 minutes until softened and fragrant, then transfer to slow cooker.
3. Step 3: Add 4 large peeled and cut carrots, 1/2 cup pitted dried prunes, 1 tsp ground cinnamon, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp paprika, 1 tsp sea salt, and 1/2 tsp black pepper into the slow cooker with the lamb and vegetables.
4. Step 4: Pour 1 cup chicken broth over the ingredients. Stir gently to combine.
5. Step 5: Cover and cook on low for 7-8 hours or on high for 4 hours until lamb is tender and falls apart easily.
6. Step 6: Garnish with 1/4 cup chopped fresh cilantro before serving.