Lamb is one of the most flavorsome meats, especially when paired with spices like this delicious slow cooker apricot lamb tagine, taken straight from the Bored of Lunch cookbook. This inspired traditional Moroccan apricot lamb tagine is made with lamb, apricots, tomatoes, garlic, and ginger.

To cook Spiced Apricot Lamb in your slow cooker or crockpot, simply combine all ingredients, season to taste, and set to cook on low for 4–5 hours until the lamb is tender.

This recipe makes the kitchen smell wonderful, setting the stage for a comforting evening meal.

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Can I use a different type of meat instead of lamb?

Yes, you can substitute lamb with diced chicken thighs or beef if you prefer. Both options work well in this recipe, as they absorb the spices and maintain a tender texture throughout the slow cooking process.

Slow Cooker Spiced Apricot Lamb Tagine Ingredients

• 600g lean diced lamb
• 1 tbsp oil
• 1–2 tbsp mild curry powder (adjust based on preference)
• 1 tbsp ground turmeric
• 1 onion, thinly sliced
• 2 carrots, finely chopped
• 2 x 400g tins of chopped tomatoes
• 50g dried apricots, finely chopped
• 1 tbsp tomato purée
• 1 tsp ground cinnamon, or 1 cinnamon stick
• 5 garlic cloves, crushed
• 5cm piece of fresh ginger, grated
• 500ml chicken stock
• 1 tbsp honey
• A handful of fresh coriander, chopped
• 3 fresh mint leaves, chopped (optional)
• Salt and pepper, to taste
• To garnish: chopped fresh coriander, mint leaves, and flaked almonds

How To Make Slow Cooker Spiced Apricot Lamb Tagine

1. Prepare the lamb: If time allows, enhance the lamb’s flavor by rubbing it with the oil, curry powder, and turmeric. Heat a nonstick frying pan over high heat, then add the lamb and sliced onion. Sear the lamb on all sides for 1–2 minutes until it’s just browned. If pressed for time, this step can be skipped.
2. Combine ingredients in slow cooker: Transfer the seared lamb and onions to the slow cooker. Add the carrots, chopped tomatoes, dried apricots, tomato purée, cinnamon, garlic, ginger, chicken stock, and honey. Stir the mixture well.
3. Season: Add salt and pepper to taste. This is a good moment to adjust the spices according to your preferences, especially the curry powder for heat.
4. Cook: Set your slow cooker to low and cook for 4–5 hours. The lamb should be tender and the flavors well melded.
5. Garnish and serve: Just before serving, sprinkle with freshly chopped coriander, mint leaves, and flaked almonds. This adds a fresh, aromatic touch and a bit of crunch.

Recipe Tips

• Adjust seasoning: To enhance the dish’s flavor profile, consider adding a pinch of smoked paprika or cayenne pepper during the seasoning step for a subtle smoky or spicy kick.
• Browning the meat: Even if short on time, try not to skip searing the lamb. This step adds a rich depth of flavor by caramelizing the surface, which enriches the overall taste of the stew.
• Slow cooker lid: Always ensure the slow cooker’s lid is secure to prevent heat escape, which can extend the cooking time and potentially affect the texture of the lamb.
• Using fresh herbs: If possible, use fresh herbs for garnishing instead of dried ones. Fresh coriander and mint will add a burst of freshness that complements the sweet apricots and rich spices.
• Prep ahead: You can chop all vegetables and measure out spices the night before. Store them in the fridge overnight to save prep time and streamline your cooking process the next day.

Recipe Variations

• Switch the protein: If lamb isn’t your favorite or you’re looking for a lighter option, you can easily substitute it with diced chicken thighs, which also hold up well in the slow cooker.
• Add vegetables: For an even heartier dish, add chunks of sweet potatoes or butternut squash along with the carrots. This introduces a new texture and sweetens the stew naturally.
• Change the fruit: If dried apricots are too sweet for your taste, try using dried prunes or raisins instead. Each option offers a different level of sweetness and complexity to the dish.
• Alternate liquids: Instead of chicken stock, you can use beef stock or even coconut milk for a creamier texture and a different flavor profile that still complements the spices well.
• Herb variations: Experiment with different herbs such as thyme or rosemary for garnishing instead of coriander and mint, offering a different herbal note that might better suit your palate.

What To Serve With Apricot Lamb Tagine

Serve your Spiced Apricot Lamb Tagine with aromatic and vibrant sides like saffron rice, roasted Brussels sprouts, and a cool cucumber raita.

Add a tangy lemon couscous and a crisp green salad for freshness. You can also pair it with garlic naan and pickled vegetables for added texture and flavor.

How To Store Leftover Apricot Lamb Tagine

In The Fridge: Place leftover Apricot Lamb Tagine in an airtight container to keep it fresh. I suggest storing it within two hours of cooking to maintain safety. It’s best eaten within three to four days. Always cool it down before refrigerating to prevent condensation and bacteria growth.

In The Freezer: I recommend using a freezer-safe container or bag. Properly stored, it should last for up to three months. Always label the container with the date to keep track of how long it’s been stored.

How To Reheat Leftover Apricot Lamb Tagine

Reheat your leftover Apricot Lamb Tagine in a saucepan over medium heat until thoroughly heated. Stir occasionally to ensure even warming.

Add a splash of water or stock to keep the lamb moist during reheating. It should reach an internal temperature of 74°C (165°F) for safety.

Check out More Slow Cooker Recipes:

• Slow Cooker Beef Brisket
• Slow Cooker Tandoori Chicken
• Slow Cooker Honey Mustard Silverside