Description
Ever wondered how to bring the exotic, spice-filled flavors of a Moroccan bazaar to your dinner table without a plane ticket? That’s the charm of Slow Cooker Moroccan Lamb Tagine! This dish is a warm, fragrant stew of tender lamb, sweet dried fruits, and a blend of spices that’ll transport your taste buds to North Africa.
Ingredients
- Lamb Shoulder (2 lbs, cut into chunks): A tender, flavorful cut that becomes melt-in-your-mouth soft when slow-cooked.
- Substitution: Beef chuck or chicken thighs for a different protein, or jackfruit for a vegetarian option.
- Onion (1, chopped): Provides a sweet, savory base.
- Substitution: Shallots or red onion for a milder flavor.
- Garlic (3 cloves, minced): Infuses the dish with warm, aromatic depth.
- Substitution: ¾ tsp garlic powder if fresh isn’t available.
- Diced Tomatoes (1 can, 14 oz, undrained): Creates a rich, tangy sauce base.
- Substitution: Fresh diced tomatoes (about 1½ cups) or crushed tomatoes for a smoother texture.
- Chicken or Vegetable Broth (1 cup): Adds depth and keeps the sauce from being too thick.
- Substitution: Water with a bouillon cube, but broth adds more flavor.
- Dried Apricots (½ cup, chopped): Brings sweet, chewy bursts of flavor.
- Substitution: Dried figs, dates, or prunes for a similar sweetness.
- Raisins (½ cup): Adds a touch of natural sweetness and texture.
- Substitution: Dried cranberries or currants for a tart twist.
- Ground Cumin (2 tsp): Provides earthy, smoky warmth.
- Substitution: Ground caraway or extra coriander for a similar vibe.
- Ground Coriander (2 tsp): Adds a citrusy, nutty note.
- Substitution: Ground fennel or cumin for a different spice profile.
- Cinnamon (1 tsp): Brings a warm, sweet-spicy depth.
- Substitution: A pinch of nutmeg or allspice for a similar warmth.
- Salt and Pepper (to taste): Enhances all the flavors.
- Substitution: Sea salt or low-sodium options for dietary needs.
- Fresh Cilantro (for garnish): Adds a fresh, herbaceous pop of flavor and color.
- Substitution: Fresh parsley or mint for a different fresh note.
- For Serving: Cooked couscous or rice (basmati or jasmine) to soak up the sauce.
- Substitution: Quinoa, flatbread, or cauliflower rice for low-carb.
Instructions
Step 1: Prep the Lamb and Veggies
- Trim excess fat from 2 lbs lamb shoulder and cut into 1-2 inch chunks. Pat dry with paper towels for better browning (optional, but enhances flavor).
- Chop 1 onion, mince 3 garlic cloves, and chop ½ cup dried apricots.
- Tip: Keep lamb chunks similar in size for even cooking.
Step 2: Combine in the Slow Cooker
- Place the lamb chunks in the bottom of the slow cooker.
- Add chopped onion, minced garlic, 1 can (14 oz) undrained diced tomatoes, 1 cup broth, chopped apricots, ½ cup raisins, 2 tsp ground cumin, 2 tsp ground coriander, 1 tsp cinnamon, and a pinch of salt and pepper.
- Stir gently to combine, ensuring the lamb is coated and the ingredients are evenly distributed.
- Tip: If you prefer a thicker sauce, drain half the tomato liquid before adding.
Step 3: Cook
- Cover and cook on low for 8-10 hours or high for 4-5 hours, until the lamb is fork-tender and falls apart easily.
- Stir halfway through if possible to keep everything coated, but avoid lifting the lid too often—it slows cooking.
- Tip: Check the lamb at the lower end of the time range to avoid overcooking, especially on high.
Step 4: Check the Sauce
- Once cooked, check the sauce consistency. If it’s too thin, mix 1 tsp cornstarch with 1 tbsp water, stir it into the tagine, and cook on high for 10-15 minutes to thicken.
- If the sauce is too thick, add 1-2 tbsp broth or water.
- Tip: The sauce should be rich and slightly syrupy, perfect for spooning over couscous or rice.