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Crockpot Moroccan-Spiced Lamb and Apricot Tagine with Couscous
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Course Main Course
Cuisine Moroccan
Servings 4 people

Equipment

  • Slow Cooker
  • Small Pot
  • Knife

Ingredients
  

  • 1.5 pounds lamb stew meat, cut into chunks
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon paprika
  • 1 cup dried apricots, halved
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 2 cups beef broth
  • Salt and black pepper to taste
  • 1 cup couscous
  • 1.5 cups water
  • Fresh cilantro, chopped

Instructions
 

  • Add the lamb, onion, garlic, cumin, cinnamon, ginger, paprika, apricots, chickpeas, and beef broth to the slow cooker. Season with salt and black pepper, then stir to combine.
  • Cover and cook on low for 6 to 8 hours until the lamb is fork-tender.
  • When the tagine is nearly done, bring the water to a boil in a small pot. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.
  • Spoon the tagine over the couscous and sprinkle with cilantro before serving.

Notes

The apricots soften and melt slightly into the sauce, so taste near the end of cooking and add a pinch more cinnamon if you want stronger spice notes. Leftovers keep well in the fridge for two days and reheat gently on the stovetop with a splash of broth to loosen the texture.
Course: Main Course
Cuisine: Moroccan
Equipment: Slow Cooker, Small Pot, Knife