Slow Cooker Moroccan-Spiced Lamb with Chickpeas and Apricots

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

Tender lamb slow-cooked in aromatic Moroccan spices, complemented by sweet dried apricots and hearty chickpeas for a comforting North African-inspired stew. This Moroccan-inspired lamb recipe, ready in about 445 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 430 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 2-inch chunks boneless lamb shoulder
• 2 tsp ground cumin
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1 tsp paprika
• 1 1/2 tsp salt
• 1 tsp black pepper
• 2 tbsp olive oil
• 1 large, diced yellow onion
• 4, minced garlic cloves
• 2 cups chicken broth
• 1 cup, chopped dried apricots
• 1 15-oz can, drained and rinsed canned chickpeas
• 2 tbsp tomato paste
• 1/4 cup, chopped fresh cilantro
• 1 tsp lemon zest

The slow cooker we’d leave this in all day → Best Slow Cookers in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a large bowl, combine 2 tsp ground cumin, 1 tsp ground cinnamon, 1 tsp ground ginger, 1 tsp paprika, 1 1/2 tsp salt, and 1 tsp black pepper. Toss 2 lbs boneless lamb shoulder chunks in the spice mix until evenly coated.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the lamb chunks in batches and brown on all sides for 4-5 minutes per batch. Transfer browned lamb to the slow cooker.
3. Step 3: In the same skillet, add 1 large diced yellow onion and 4 minced garlic cloves. Sauté for 3-4 minutes until softened and fragrant, then transfer to the slow cooker.
4. Step 4: Add 2 cups chicken broth, 1 cup chopped dried apricots, 1 15-oz can drained chickpeas, and 2 tbsp tomato paste to the slow cooker. 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 sauce thickens.
6. Step 6: Before serving, stir in 1/4 cup chopped fresh cilantro and 1 tsp lemon zest for brightness. Serve with couscous or crusty bread.