Slow Cooker Moroccan Lamb Tagine Recipe by What Shall I Cook

Ingredients
For the tagine:
• 1.2 kg (2½ lb) boneless lamb shoulder or leg, trimmed and cut into chunks
• 2 tbsp olive oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 2 tsp ground cumin
• 2 tsp ground coriander
• 2 tsp ground cinnamon
• 1 tsp paprika (sweet or smoked)
• ½ tsp ground ginger
• ½ tsp turmeric
• 1 tbsp tomato paste
• 400 g (14 oz) tinned chopped tomatoes
• 250 ml (1 cup) chicken or beef stock
• 1 tbsp honey
• 150 g (1 cup) dried apricots, halved
• 75 g (½ cup) sultanas or raisins
• 1 large carrot, sliced into chunks
• 1 cinnamon stick (optional)
• Salt and pepper, to taste
To finish:
• 1 lemon, juiced (or 1 preserved lemon, finely chopped)
• A handful of fresh coriander or parsley, chopped
• Optional garnish: toasted almonds or sesame seeds
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🍳 Instructions
Brown the lamb (optional but recommended):
Heat olive oil in a large skillet. Brown lamb in batches until golden. Transfer to the slow cooker.
Sauté aromatics:
In the same pan, add onion and cook for 3–4 minutes until soft. Add garlic and all the spices; cook for 1 minute until fragrant. Stir in tomato paste.
Deglaze:
Add a splash of the stock to the pan, scrape up any browned bits, then pour everything into the slow cooker.
Slow cook:
Add the remaining stock, chopped tomatoes, honey, dried fruits, carrot, and cinnamon stick. Season lightly with salt and pepper.
o Cook on LOW for 6–8 hours or on HIGH for 4 hours, until the lamb is tender and the sauce is rich.
Finish:
Stir in lemon juice (or preserved lemon). Adjust seasoning to taste.
Serve:
Sprinkle with fresh herbs and optional almonds or sesame seeds.