This slow cooker Moroccan lamb stew is the perfect balance of sweet and savory, featuring tender lamb shoulder slowly cooked with dried apricots and aromatic spices.
Ideal for busy weeknights, it requires minimal preparation and delivers deep, hearty flavors thanks to slow cooking.
Serve it with couscous, rice, or crusty bread for a comforting and aromatic meal everyone will love.
Why You’ll Love This Recipe
- Slow cooking lamb shoulder results in tender, flavorful meat that falls apart easily.
- The combination of warm Moroccan spices and dried apricots gives the stew a unique sweet-savory depth.
- Using a slow cooker simplifies the cooking process, making it hands-off and convenient for any home cook.
Slow Cooker Moroccan Lamb Stew with Apricots
This easy slow cooker Moroccan lamb stew combines tender lamb shoulder, sweet dried apricots, and warm spices for a flavorful weeknight meal.
- Prep time
- 15 minutes
- Cook time
- 360 minutes
- Servings
- 6
- Yield
- 6 servings
Ingredients
- 2 pounds (900 g) lamb shoulder, trimmed and cut into 1 1/2-inch cubes
- 1 tablespoon olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon cayenne pepper
- Salt and black pepper, to taste
- 2 cups (480 ml) low-sodium beef or lamb broth
- 1 (14-ounce/400 g) can diced tomatoes, undrained
- 1 cup (150 g) dried apricots, halved
- 1/2 cup (80 g) canned chickpeas, rinsed and drained
- 1 tablespoon tomato paste
- 2 tablespoons chopped fresh cilantro or parsley
- 1 tablespoon lemon juice
Instructions
- Prepare the Lamb Heat olive oil in a large skillet over medium-high heat. Season lamb cubes with salt and pepper, then brown them in batches until golden on all sides. Transfer browned lamb to the slow cooker.
- Combine Ingredients Add diced onion, minced garlic, cumin, coriander, cinnamon, ginger, cayenne, broth, diced tomatoes (with juice), apricots, chickpeas, and tomato paste to the slow cooker. Stir gently to combine.
- Cook the Stew Cover and cook on low for 6 hours or high for 3-4 hours, until the lamb is tender and the flavors have melded.
- Finish and Serve Stir in fresh cilantro or parsley and lemon juice. Adjust salt and pepper to taste before serving.
Helpful Tips
- For extra flavor, marinate the lamb in the spices and some olive oil for an hour before browning.
- If you prefer a thicker stew, remove the lid during the last 30 minutes of cooking to reduce excess liquid.
- Serve over couscous, rice, or with warm flatbread to soak up the delicious sauce.
- Allergens: This recipe contains no common allergens but always check ingredients if using canned chickpeas or broth for possible additives.
Storage and Make-Ahead
Refrigerate leftovers in an airtight container within 2 hours of cooking and consume within 3-4 days.
Reheat thoroughly to an internal temperature of 165°F (74°C) before serving.
This stew can be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use lamb stew meat instead of lamb shoulder?
Yes, lamb stew meat is a suitable substitute, but lamb shoulder typically results in more tender, flavorful stew due to its higher fat content.
Do I have to brown the lamb before slow cooking?
Browning adds extra flavor and color but can be skipped. The stew will still be tasty without this step.
Can I make this stew in a regular pot on the stove?
Yes, you can simmer the stew covered over low heat for 2 to 3 hours, but slow cooking ensures more tender meat and deeper flavor.
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