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Recipe

Serves

6 1×

Serves 6Prep 25 minCook 7HTotal 7H25 min

Ingredients

  • 2 kg lamb shoulder, diced
  • 2 onions, chopped
  • 4 garlic cloves, crushed or finely chopped
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground cinnamon
  • 1 tsp smoked paprika
  • 1/2 tsp ground ginger
  • 400 g tin chopped tomatoes
  • 2 tbsp honey
  • 400 g tin chickpeas, drained
  • 150 g dried apricots, halved
  • 500 ml lamb or chicken stock
  • Juice of 1 lemon
  • Handful fresh coriander, chopped

Method

  1. Add the chopped onions and garlic to the slow cooker. Arrange the diced lamb on top.
  2. Sprinkle over the ground cumin, ground coriander, cinnamon, smoked paprika and ground ginger.
  3. Pour in the chopped tomatoes and stock. Add the honey and stir gently around the lamb to distribute the liquid and spices.
  4. Cover the slow cooker and cook on LOW for 6 hours and 15 minutes. Avoid lifting the lid during this time.
  5. Add the drained chickpeas and halved dried apricots. Stir them into the sauce, taking care not to break up the lamb.
  6. Cover again and cook on LOW for a further 45 minutes, bringing the total cooking time to 7 hours. Check that the lamb is tender and the dish is thoroughly cooked.
  7. Stir in the lemon juice and fresh coriander just before serving. Taste the sauce and adjust the balance with a little more lemon juice if required.

Slow Cooker Lamb and Apricot Tagine

Slow cooker lamb and apricot tagine served in a cream ceramic bowl

Slow cooker lamb and apricot tagine combines tender lamb shoulder, chickpeas and dried apricots in a warmly spiced tomato sauce. This hands-off recipe serves six and cooks on LOW for seven hours.

Introduction

The long, gentle cooking time softens lamb shoulder and brings the spices, tomatoes and apricots together. Chickpeas add substance, while lemon juice and fresh coriander provide a bright finish. The method is straightforward: prepare the ingredients, place them in the slow cooker and leave the cooker undisturbed until the final addition of chickpeas and apricots.

Tagine (noun): a slow-cooked stew, commonly seasoned with spices and sometimes paired with fruit. In this version, lamb, apricots and chickpeas are cooked together in a tomato-based sauce.

The result is suited to a planned dinner, as the slow-cooker timing is predictable when the appliance is used according to its instructions. Serve the tagine on its own or with couscous, rice or flatbread; these serving suggestions are optional and are not included in the ingredient list.

Preparation

Dice the lamb shoulder into evenly sized pieces so it cooks at a similar rate. Chop the onions and garlic before loading the slow cooker, and measure the spices in advance. Halve the dried apricots as specified. Once cooking begins, keep the lid in place as much as possible: lifting it releases heat and can extend the cooking time.

Onion and garlic prepared with lamb and spices for a slow cooker tagine

The ingredients can be arranged directly in the slow cooker. Browning is not required for this recipe. If you prefer to brown the lamb first, do so in a suitable pan, then transfer it to the cooker and continue with the recipe.

Lamb, chickpeas, apricots, tomatoes and spices arranged for slow cooking

Recipe

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Servings: 6
Prep time: 25 minutes
Cook time: 7 hours on LOW
Total time: 7 hours 25 minutes

Notes

Lamb shoulder suits long, gentle cooking because it becomes tender as it cooks. Cut the meat into similar-sized pieces to help it cook evenly. Follow the instructions for your slow cooker, as appliance performance can vary.

The chickpeas and apricots are added during the final 45 minutes. This limits their time in the cooker and helps them retain more of their shape. Keep the lid closed during the remaining cooking time.

For food safety, use thawed lamb and begin cooking as soon as the slow cooker is loaded. Do not use a delayed-start setting with raw meat. The lamb should be thoroughly cooked and steaming hot throughout. Refrigerate leftovers within two hours in shallow containers. Reheat leftovers until steaming hot throughout and reheat them only once.

Finished slow cooker lamb and apricot tagine with chickpeas and fresh coriander

Variations

For a milder result, reduce the smoked paprika slightly. For a more pronounced citrus finish, serve with extra lemon wedges. These are serving and seasoning adjustments; the quantities in the recipe card remain unchanged.

The recipe allows either lamb stock or chicken stock. Use whichever is available. The stock choice changes the background flavour but does not change the cooking time.

For a thicker sauce, remove the lid for the final few minutes only if your appliance instructions allow it. The liquid level will vary by slow cooker, so assess the sauce before serving rather than adding unlisted ingredients.

FAQ

Can I prepare the ingredients ahead of time?

Yes. Chop the onions and garlic, measure the spices and halve the apricots in advance. Keep prepared ingredients refrigerated, and assemble the slow cooker immediately before cooking. Do not leave raw lamb sitting at room temperature.

Can I cook the tagine on HIGH?

This recipe is timed for LOW for seven hours. Slow cookers vary, so a HIGH setting is not a direct time-for-time substitute. Follow the appliance instructions and check that the lamb is tender and the dish is thoroughly cooked before serving.

When should I add the chickpeas and apricots?

Add both after 6 hours and 15 minutes on LOW, then cook for the final 45 minutes. This warms the chickpeas through and softens the apricots without exposing them to the full seven-hour cooking period.

How should I store leftovers?

Transfer leftovers to shallow containers and refrigerate within two hours. Keep them refrigerated and use them within 48 hours, or freeze them. Reheat only once, until steaming hot throughout.

What can I serve with lamb and apricot tagine?

Couscous, rice or flatbread can be served alongside the tagine. These are optional serving ideas and are not included in the recipe’s ingredient list.