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Slow Cooked Moroccan Lamb

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By Rachel Bennett • December 12th, 2025
Slow Cooked Moroccan Lamb Tagine: a steaming bowl with tender lamb, carrots, and sweet dried fruit. Save to Pinterest
Slow Cooked Moroccan Lamb Tagine: a steaming bowl with tender lamb, carrots, and sweet dried fruit. | dashanddishes.com

This dish features tender lamb shoulder slowly simmered with a blend of warming spices such as cumin, coriander, and cinnamon. Dried apricots and prunes add a subtle sweetness that balances the savory flavors, while carrots and sweet potato provide a hearty texture. The stew is cooked gently to develop aromatic layers, served garnished with toasted almonds and fresh cilantro for a refreshing finish. Perfect for cozy gatherings with a taste of North Africa.

Discovering this slow cooked Moroccan lamb tagine felt like unlocking a new world of flavors in my kitchen. The fragrance of warming spices combined with tender meat instantly became a cozy, go-to dish for cooler evenings.

I remember the first time unexpected guests arrived just as I was finishing this tagine. The rich aroma filled the house and everyone couldn’t stop asking for seconds.

Ingredients

  • Lamb: I always reach for shoulder cuts for their perfect balance of tenderness and richness after slow cooking
  • Spices: Freshly ground and measured precisely to layer complexity with cumin, coriander, and cinnamon
  • Vegetables & Fruits: Adding sweet potato, apricots, and prunes brightens earthiness with a subtle sweetness
  • Stock: Using a gluten-free chicken or lamb stock deepens the flavors beautifully while keeping it rich

Instructions

Marinate the lamb:
Start by tossing lamb cubes with olive oil and a symphony of spices. Feel the aromatic powder coat each piece as it soaks in flavor for at least an hour, ideally overnight, promising a tender bite later.
Brown and sweat:
Warm your heavy pot or tagine and brown the lamb until golden, smelling the rich roasted scent, then sauté onions and garlic till soft and fragrant—listen for that gentle sizzle that tells you all is coming together.
Combine and simmer:
Return the lamb, nestle in carrots, sweet potato, dried fruits, tomatoes, and stock. Stir gently, bringing it all to a low simmer, cover tightly, then wait patiently for the flavors to meld over hours while the lamb becomes melt-in-your-mouth tender.
Finish and serve:
Adjust seasoning to taste, then sprinkle toasted almonds and fresh cilantro on top. Serve with lemon wedges to brighten every spoonful.
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| dashanddishes.com

This dish became more than just food one cold evening when family huddled around the table, sharing stories, warmed by the tagine’s rich aroma and flavors that felt like home.

Keeping It Fresh

Leftovers keep beautifully in the fridge and even taste better the next day once the spices have further blended. Reheat gently on the stove, adding a splash of stock if needed to loosen the sauce.

Serving Ideas That Clicked

I love serving this with fluffy couscous or a simple salad dressed with lemon and olive oil to cut through the richness. Toasted bread is also great to mop up any extra sauce.

A Time This Recipe Saved the Day

Once, this tagine saved a hectic night when friends dropped by unannounced. The slow cooker did its magic and after a few hours, dinner was ready to go with minimal fuss.

  • Don’t forget to soak dried apricots for juicier bites
  • Keep extra toasted almonds on hand for garnish—they add perfect crunch
  • Adjust cayenne to your heat preference to keep the spice just right
Garnished Slow Cooked Moroccan Lamb Tagine, showcasing vibrant flavors of a rich stew with almonds and cilantro. Save to Pinterest
Garnished Slow Cooked Moroccan Lamb Tagine, showcasing vibrant flavors of a rich stew with almonds and cilantro. | dashanddishes.com

Thanks for sharing this kitchen journey with me—may your tagine nights be cozy and full of flavor until we chat again.

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Slow Cooked Moroccan Lamb Tagine: a steaming bowl with tender lamb, carrots, and sweet dried fruit.
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Slow Cooked Moroccan Lamb

Tender lamb with warming spices, dried fruits, and vegetables in a rich North African stew.

Prep 25m
Cook 195m
Total 220m
Servings 6
Difficulty Medium

Ingredients

Lamb

  • 3.3 lbs lamb shoulder, trimmed and cut into 2-inch cubes

Marinade & Spices

  • 2 tbsp olive oil
  • 2 medium onions, finely chopped
  • 4 garlic cloves, minced
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 2 tsp ground cinnamon
  • 1 1/2 tsp ground ginger
  • 1 tsp ground turmeric
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper

Vegetables & Fruits

  • 2 large carrots, peeled and sliced
  • 1 large sweet potato, peeled and diced
  • 3.5 oz dried apricots, halved
  • 2.5 oz pitted prunes, halved
  • 14 oz canned chopped tomatoes
  • 2 cups chicken or lamb stock (gluten-free if required)

Garnish

  • 1/3 cup toasted slivered almonds
  • 2 tbsp fresh cilantro, chopped
  • Lemon wedges, for serving

Instructions

1
Marinate Lamb: Combine lamb cubes with 1 tbsp olive oil, cumin, coriander, cinnamon, ginger, turmeric, smoked paprika, cayenne, salt, and black pepper in a large bowl. Cover and refrigerate for at least 1 hour or overnight.
2
Brown Lamb: Heat remaining 1 tbsp olive oil in a heavy-bottomed pot or tagine over medium heat. Brown lamb in batches until golden on all sides, then set aside.
3
Sauté Aromatics: In the same pot, sauté onions and garlic for 3 to 4 minutes until softened and fragrant.
4
Combine Ingredients: Return browned lamb to the pot. Add carrots, sweet potato, dried apricots, prunes, chopped tomatoes, and stock. Stir to integrate all components evenly.
5
Simmer Stew: Bring mixture to a gentle simmer. Cover tightly and cook on low heat for 2.5 to 3 hours, stirring occasionally, until lamb is tender and sauce has thickened. Alternatively, cook covered in a 300°F oven.
6
Season and Serve: Remove from heat, adjust seasoning as needed. Serve hot garnished with toasted almonds, fresh cilantro, and lemon wedges.
Additional Information

Equipment Needed

  • Large heavy-bottomed pot or tagine
  • Chopping board and sharp knife
  • Wooden spoon
  • Measuring cups and spoons

Nutrition (Per Serving)

Calories 560
Protein 42g
Carbs 38g
Fat 26g

Allergy Information

  • Contains tree nuts (almonds).
  • Stock may contain celery, gluten, or other allergens; verify product labels.
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Rachel Bennett

Food lover sharing simple, wholesome recipes and kitchen tips for busy home cooks.