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Slow Cooker Moroccan Lamb Tagine with Apricots

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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

lamb shoulder, cut into 2-inch cubes
olive oil
finely chopped
garlic, minced
ground cumin
ground coriander
ground cinnamon
ground ginger
cayenne pepper
beef or vegetable broth
dried apricots
toasted almonds
honey
lemon juice
salt
black pepper
fresh cilantro, chopped

Method
 

  1. In a skillet, heat the olive oil over medium‑high heat. Add the lamb cubes and brown them on all sides. This quick sear adds depth to the flavor.
  2. Transfer the browned lamb to the slow cooker.
  3. Add the onion, garlic, cumin, coriander, cinnamon, ginger, cayenne, salt, and pepper to the slow cooker and stir until the aromatics coat the lamb.
  4. Pour in the broth, apricots, honey, and lemon juice. Stir everything together.
  5. Cover and cook on low for 8 hours (480 minutes).
  6. About 30 minutes before serving, stir in the toasted almonds.
  7. Taste and adjust seasoning if needed.
  8. Let the tagine rest for 10 minutes before serving to allow the juices to settle.
  9. Garnish with chopped cilantro.
  10. Verify doneness with a food thermometer before serving.

Notes

I always let the lamb rest for 10 minutes after the slow cooker finishes so the juices redistribute. Adding a splash of honey before the last 30 minutes balances the tartness of the apricots and brings a subtle caramel finish.