Slow Cooker Moroccan Lamb (Printable Version)
Tender lamb braised with apricots, spices, and a citrus touch for a flavorful Moroccan dish.
# What You'll Need:
→ Lamb
01 - 3.3 lb boneless lamb shoulder, trimmed and cut into 1.5-inch cubes
→ Marinade & Spices
02 - 2 tbsp olive oil
03 - 1 large onion, finely chopped
04 - 3 garlic cloves, minced
05 - 2 tsp ground cumin
06 - 2 tsp ground coriander
07 - 2 tsp ground cinnamon
08 - 1 tsp ground ginger
09 - 1 tsp ground turmeric
10 - ½ tsp ground allspice
11 - ½ tsp cayenne pepper (optional)
12 - ½ tsp freshly ground black pepper
13 - 1½ tsp fine sea salt
→ Fruits & Vegetables
14 - 1 cup dried apricots, halved
15 - 14 oz canned chopped tomatoes
16 - 2 medium carrots, peeled and sliced
17 - 2 medium potatoes, peeled and cut into chunks
18 - 1 preserved lemon rind, thinly sliced (or zest of 1 lemon)
→ Liquids
19 - 1⅔ cups chicken or beef stock (gluten-free if required)
20 - 2 tbsp honey
→ Garnish
21 - 3 tbsp chopped fresh cilantro
22 - 2 tbsp chopped fresh mint
23 - ⅓ cup toasted slivered almonds
# Method:
01 - Heat olive oil in a large skillet over medium-high heat. Brown lamb cubes in batches and transfer each batch to the slow cooker.
02 - Add onion and garlic to the same skillet, sauté for 3 to 4 minutes until softened and scrape up any browned bits.
03 - Stir in cumin, coriander, cinnamon, ginger, turmeric, allspice, cayenne (if using), and black pepper. Cook for 1 minute until fragrant.
04 - Transfer spiced onion mixture to slow cooker. Add salt, apricots, tomatoes, carrots, potatoes, preserved lemon rind (or zest), stock, and honey. Stir to ensure lamb is mostly submerged.
05 - Cover and cook on LOW for 6 hours until lamb is tender and flavors meld.
06 - Skim excess fat from the surface. Taste and adjust seasoning as needed.
07 - Serve hot, garnished with chopped cilantro, mint, and toasted almonds.
# Chef's Tips:
01 -
- The slow cooker does all the heavy lifting while you live your day, and the lamb comes out so tender it barely needs a fork.
- Sweet apricots and warm spices create a flavor balance that feels both exotic and deeply familiar at the same time.
- It's naturally gluten-free and feeds a crowd, making it perfect for when you want something impressive without the stress.
02 -
- Don't skip browning the lamb, even though the slow cooker will cook it through; those caramelized edges give you the only chance to build deep, savory flavor that slow cooking alone can't create.
- The sauce will be thinner than you might expect halfway through cooking, but it thickens slightly as it sits; if you really want it thicker, remove the lid for the last 30 minutes so some liquid evaporates.
- Taste for salt at the end and don't be shy; slow cooker cooking needs more seasoning than stovetop because flavors don't concentrate the same way.
03 -
- Don't use the lowest quality stock you can find; even a modest upgrade in broth quality noticeably improves the final depth of the sauce since it's not reduced or intensified.
- If your slow cooker runs hot, start checking the lamb around the 5-hour mark because some models cook faster than others and you want tenderness, not disintegration.