Name: Slow Cooker Moroccan Lamb Tagine
Prep time: 20 min
Cook time: 480 min
Total time: 500 min
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 2 lbs Lamb shoulder, trimmed and cubed; 1 large Yellow onion, finely diced; 4 cloves Garlic, minced; 1 tbsp Fresh ginger, grated; 1 cup Dried apricots, halved; 1 can (15oz) Chickpeas, drained and rinsed; 1 can (14.5oz) Diced tomatoes; 1.5 cups Beef broth, low sodium; 2 tbsp Ras el Hanout spice blend; 1 tsp Ground cinnamon; 1 tbsp Honey; 0.25 cup Fresh cilantro or parsley, chopped; 2 tbsp Slivered almonds, toasted

"Transport your senses to the bustling souks of Marrakesh with this succulent lamb tagine, meticulously slow-cooked until the meat is fork-tender. The harmony of savory spices like cumin and cinnamon paired with the sweetness of dried apricots creates a complex, restaurant-quality meal at home."

1 Ingredients

Qty	Item
2 lbs 900 g	Lamb shoulder, trimmed and cubed
1 large 150 g	Yellow onion, finely diced
4 cloves 12 g	Garlic, minced
1 tbsp 6 g	Fresh ginger, grated
1 cup 130 g	Dried apricots, halved
1 can (15oz) 425 g	Chickpeas, drained and rinsed
1 can (14.5oz) 411 g	Diced tomatoes
1.5 cups 350 ml	Beef broth, low sodium
2 tbsp 12 g	Ras el Hanout spice blend
1 tsp 2 g	Ground cinnamon
1 tbsp 21 g	Honey
0.25 cup 10 g	Fresh cilantro or parsley, chopped
2 tbsp 15 g	Slivered almonds, toasted

2 Instructions

Season the lamb cubes generously with salt and pepper. In a large skillet over medium-high heat, brown the lamb in batches until golden on all sides. Transfer the lamb to the slow cooker.

In the same skillet, add the onion and sauté for 3-4 minutes until softened. Add the garlic and ginger, cooking for another minute until fragrant.

Stir in the Ras el Hanout and cinnamon, allowing the spices to toast briefly for 30 seconds. Deglaze the pan with a splash of the beef broth, scraping up any browned bits.

Pour the onion and spice mixture into the slow cooker over the lamb. Add the dried apricots, chickpeas, diced tomatoes, honey, and the remaining beef broth.

Cover and cook on Low for 7-8 hours or on High for 4 hours, until the lamb is very tender.

Taste and adjust seasoning with salt or pepper if needed. Stir in half of the fresh herbs.

Serve hot over couscous or cauliflower rice, garnished with the remaining herbs and toasted almonds.

·
Don't skip browning the meat; it develops a deep umami base that the slow cooker alone cannot achieve.
·
If the sauce is too thin at the end, whisk 1 teaspoon of cornstarch with a little water and stir it in for the last 15 minutes.
·
For an extra citrus punch, add a strip of preserved lemon rind during the cooking process.
·
Store leftovers in the fridge for up to 3 days; the flavors often improve overnight.

? Frequently Asked Questions

Can I use lamb leg instead of shoulder?

Yes, but shoulder is preferred for slow cooking as it has more connective tissue that breaks down into a more tender texture.

What is Ras el Hanout?

It is a complex Moroccan spice blend usually containing cardamom, cumin, clove, cinnamon, nutmeg, mace, allspice, dry ginger, chili peppers, coriander seed, peppercorn, sweet and hot paprika, fenugreek, and dry turmeric.

Can I make this vegetarian?

Absolutely. Replace the lamb with large chunks of sweet potato, cauliflower, and extra chickpeas, and use vegetable broth instead of beef broth.

Do I have to use apricots?

No, you can substitute with dried plums (prunes) or raisins for a similar sweet-savory profile.

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