Fragrant Moroccan Lamb and Apricot Tagine for the Slow Cooker Tips, FAQ & printable recipe

Tips for success

To maximize the flavor profile, you can toast the dry spices in a small, dry skillet over medium heat for one minute before adding them to the slow cooker. This process, known as blooming, releases the essential oils in the spices, resulting in a much more intense and fragrant sauce that elevates the entire dish.

If you find yourself with extra sauce, do not discard it. This flavorful liquid is excellent when used as a base for a soup or as a poaching liquid for vegetables the following day.

Simply store any leftover sauce in an airtight container in the refrigerator and use it within three days to add a boost of Moroccan flavor to other meals.

Variations

• Vegetarian Chickpea Tagine: Replace the lamb with two additional cans of chickpeas and two cups of cubed sweet potatoes. Reduce the cooking time to four hours on low or two hours on high, as vegetables cook faster than meat.
• Spicy Harissa Tagine: Add two tablespoons of harissa paste to the spice mixture before cooking. This will introduce a smoky heat that complements the sweetness of the apricots and honey beautifully.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat gently on the stovetop over low heat, adding a splash of water or stock if the sauce has thickened too much.

Allow any leftovers to cool to room temperature for no more than two hours before transferring them to an airtight container. This prevents the growth of bacteria.

Once cooled, place the container in the refrigerator where it will stay fresh for up to three days. Label the container with the date so you can track its freshness easily.

This tagine is an excellent candidate for making ahead, as the flavors often improve after sitting for 24 hours. You can prepare the entire dish a day in advance, allow it to cool, and store it in the refrigerator. Simply reheat the tagine gently on the stovetop or in the slow cooker on low until it is heated through before serving.

Serving ideas

Serve this tagine in wide, shallow bowls to showcase the beautiful colors of the apricots, chickpeas, and fresh cilantro.

A side of warm pita bread or flatbread is perfect for scooping up the remaining spiced sauce from the bottom of the bowl. The contrast between the tender lamb and the fluffy couscous provides a satisfying textural experience.

Consider adding a side of fresh, crisp cucumber salad with a light lemon vinaigrette to provide a refreshing contrast to the rich, warm flavors of the tagine.

The acidity of the salad will cut through the sweetness of the honey and apricots, creating a balanced and complete dining experience that is both elegant and deeply comforting.

Frequently asked questions

Recipe card

Fragrant Moroccan Lamb and Apricot Tagine for the Slow Cooker

Prep 15 minCook 7 hRest 5 minTotal 7 h 20 minServes 6

Ingredients

• 2 lb lamb shoulder, cut into cubes
• 1 cup dried Turkish apricots
• 1 can chickpeas, drained and rinsed
• 1 large yellow onion, diced
• 1 tsp ground cinnamon
• 1 tsp ground cumin
• 1 tsp ground ginger
• 2 tbsp ras el hanout
• 1 pinch saffron threads
• 2 tbsp honey
• 2 cups chicken stock
• 3 cups lemon-herb couscous, for serving
• 1/2 cup toasted slivered almonds
• 1/4 cup fresh cilantro, for serving

Instructions

1. Place the cubed lamb shoulder, dried Turkish apricots, chickpeas, diced yellow onion, cinnamon, cumin, ginger, ras el hanout, saffron threads, honey, and chicken stock into the slow cooker insert. Stir everything gently to ensure the spices and honey are evenly distributed throughout the mixture.
2. Cover the slow cooker with the lid. Set the device to the low setting and cook for seven hours. Do not lift the lid during the process to maintain internal heat and moisture. The lamb is done when it reaches an internal temperature of 145°F (63°C). Let the meat rest at least 3 minutes before serving.
3. Ladle the hot lamb tagine over a generous portion of prepared lemon-herb couscous. Garnish the dish with toasted slivered almonds and fresh cilantro just before serving to add texture and brightness to the rich, spiced sauce.

Contains: gluten, tree nuts

Estimated nutrition per serving

Calories

480

Protein

32.5 g

Carbohydrates

45 g

Fat

18 g

Fiber

6 g

Sugar

18 g

Sodium

650 mg

Automatic estimate from the ingredient list, not laboratory-verified.