Go Back
Moroccan Lamb Tagine-Style Stew
Print Recipe Pin Recipe
Course Main Course
Cuisine Moroccan
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet
  • Knife

Ingredients
  

  • 1 tablespoon olive oil
  • 1.5 pounds lamb stew meat, cubed
  • 1 large onion, chopped
  • 3 carrots, peeled and sliced
  • 4 garlic cloves, minced
  • 1 (15 oz) can chickpeas, drained and rinsed
  • 1 (14 oz) can diced tomatoes
  • 1/2 cup dried apricots, chopped
  • 2 cups chicken broth
  • 1 tablespoon ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon paprika
  • Salt and black pepper to taste

Instructions
 

  • Heat the olive oil in a skillet over medium heat. Add the lamb cubes and brown on all sides for about five minutes. Transfer the lamb to the slow cooker.
  • Add the chopped onion, sliced carrots, and minced garlic to the slow cooker.
  • Stir in the drained chickpeas, diced tomatoes, and chopped dried apricots.
  • Pour the chicken broth over the ingredients. Sprinkle in the cumin, cinnamon, ginger, paprika, salt, and black pepper.
  • Stir everything together until the spices are evenly distributed.
  • Cover and cook on low for 8 hours until the lamb is very tender and the vegetables are soft.
  • Taste and adjust salt or pepper if needed before serving.

Notes

The apricots break down during the long cook and thicken the sauce naturally. Cool the stew completely before dividing it into freezer containers or bags for up to three months. When reheating, add a splash of broth if the texture seems too thick.
Course: Main Course
Cuisine: Moroccan
Equipment: Slow Cooker, Large Skillet, Knife