Slow Cooker Lamb Apricot and Olive Tagine
Transport your taste buds to the vibrant markets of Morocco with this Slow Cooker Lamb Apricot and Olive Tagine, a dish brimming with aromatic spices and comforting flavors. Tender chunks of boneless lamb shoulder are slow-cooked to perfection in a luscious sauce infused with warm cinnamon, cumin, and ginger. Sweet dried apricots, briny green olives, and a touch of honey add balance and complexity, while juicy tomatoes and a rich stock create a silky, flavorful base. This one-pot wonder not only maximizes convenience with its slow cooker preparation but also delivers a stunning medley of sweet, savory, and spiced notes. Serve this Moroccan-inspired delight over fluffy couscous or rice, and finish with a sprinkling of fresh cilantro for a hearty, crowd-pleasing meal ideal for family dinners or special occasions.
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Recipe Information
Ingredients
- 900 g Boneless lamb shoulder
- 2 tbsp Olive oil
- 1 large Onion
- 4 Garlic cloves
- 1 tsp Ground cinnamon
- 2 tsp Ground cumin
- 2 tsp Ground coriander
- 1 tsp Ground ginger
- 0.5 tsp Cayenne pepper
- 2 tbsp Tomato paste
- 500 ml Chicken or beef stock
- 400 g Canned diced tomatoes
- 150 g Dried apricots
- 100 g Green olives (pitted)
- 1 tbsp Honey
- 1 tsp Salt
- 0.5 tsp Black pepper
- 3 tbsp Fresh cilantro (optional, for garnish)
Instructions
Trim any excess fat from the lamb shoulder and cut it into bite-sized chunks.
Heat olive oil in a large skillet or frying pan over medium-high heat. Brown the lamb pieces on all sides in batches, transferring them to the slow cooker as they are done.
Peel and finely chop the onion. Mince the garlic cloves.
In the same skillet, reduce the heat to medium and add a little more olive oil if needed. Sauté the onion for 5-7 minutes until soft and translucent. Add the minced garlic and cook for 1 more minute.
Stir in the ground cinnamon, cumin, coriander, ginger, and cayenne pepper. Cook for 1-2 minutes to toast the spices and release their aroma.
Add the tomato paste to the skillet and stir to combine, cooking for another minute.
Pour in the stock and scrape the bottom of the skillet to deglaze it. Transfer this aromatic mixture to the slow cooker.
Add the canned diced tomatoes, dried apricots, green olives, honey, salt, and black pepper to the slow cooker. Stir everything well to combine.
Cover the slow cooker and cook on low for 6 hours, or until the lamb is tender and the flavors have melded beautifully.
Taste and adjust seasoning if necessary. If the sauce is too thin, you can leave the lid off for the last 30 minutes of cooking to reduce it slightly.
Serve hot over steamed couscous, rice, or with flatbread. Garnish with freshly chopped cilantro if desired.
Nutrition Facts
Calories |
3440 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 237.6 g | 305% | |
| Saturated Fat | 81.7 g | 408% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 683 mg | 228% | |
| Sodium | 6772 mg | 294% | |
| Total Carbohydrate | 169.3 g | 62% | |
| Dietary Fiber | 31.1 g | 111% | |
| Total Sugars | 107.6 g | ||
| Protein | 181.2 g | 362% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 553 mg | 43% | |
| Iron | 27.1 mg | 151% | |
| Potassium | 5643 mg | 120% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
