Slow Cooker Moroccan Lamb (Print version)
Tender lamb simmered with spices, dried fruits, and vegetables for a flavorful Moroccan dish.
# What you'll need:
→ Meats
01 - 2.6 lbs lamb shoulder, cut into 1.5 inch cubes
→ Vegetables
02 - 2 large onions, thinly sliced
03 - 3 carrots, peeled and cut into chunks
04 - 2 medium potatoes, peeled and cubed
05 - 3 garlic cloves, minced
06 - 14 oz canned diced tomatoes
→ Dried Fruits
07 - 1/2 cup dried apricots, halved
08 - 1/3 cup raisins or sultanas
→ Spices & Seasonings
09 - 2 tsp ground cumin
10 - 2 tsp ground coriander
11 - 1 1/2 tsp ground cinnamon
12 - 1 tsp ground ginger
13 - 1/2 tsp ground turmeric
14 - 1/2 tsp ground black pepper
15 - 1/4 tsp cayenne pepper
16 - 1 tsp salt
→ Liquids
17 - 2 cups low-sodium chicken or beef broth
→ Garnish
18 - 2 tbsp chopped fresh cilantro
19 - 2 tbsp chopped fresh parsley
20 - 1 tbsp toasted sliced almonds
# How to make it:
01 - Heat a large skillet over medium-high heat. Brown lamb cubes in batches for 4-5 minutes per batch until well-seared on all sides. Transfer browned meat to the slow cooker.
02 - Add onions, carrots, potatoes, and garlic to the slow cooker with the browned lamb.
03 - Sprinkle cumin, coriander, cinnamon, ginger, turmeric, black pepper, cayenne, and salt evenly over ingredients. Add dried apricots and raisins.
04 - Pour canned tomatoes with juices and broth into the slow cooker. Stir gently to combine all ingredients and distribute spices.
05 - Cover and cook on low setting for 7-8 hours or on high for 4-5 hours, until lamb is fork-tender and vegetables are fully cooked through.
06 - Skim any excess fat from the surface. Taste the tagine and adjust seasoning with additional salt if needed.
07 - Ladle hot tagine into serving bowls. Garnish generously with chopped cilantro, parsley, and toasted almonds.
# Expert suggestions:
01 -
- The slow cooker transforms tough lamb into meltingly tender meat that falls apart at the touch of a fork
- Sweet dried apricots and raisins balance the warm spices in ways that surprise everyone who tries it
- It makes enough for a crowd or several days of leftovers that actually taste better each time
02 -
- Browning the lamb first creates those caramelized bits that become the foundation of deep flavor in the final sauce
- The dried fruits might seem strange at first but they're essential to that authentic sweet-savory balance that defines tagine
03 -
- Trim some excess fat from the lamb before cooking to keep the dish from becoming too greasy
- Toasting the almonds in a dry pan for 2 to 3 minutes before garnishing brings out their nutty flavor