In a large bowl, combine the lamb cubes with cumin, coriander, turmeric, cinnamon, cayenne pepper (if using), salt, and black pepper. Toss well to coat the lamb evenly.
Place the chopped onion, minced garlic, and grated ginger in the bottom of the slow cooker.
Arrange the seasoned lamb cubes over the onion mixture in the slow cooker.
Pour the diced tomatoes (with their juice) and chicken or vegetable broth over the lamb.
Add the dried apricots and raisins (or sultanas) to the slow cooker.
If desired, stir in honey or maple syrup for added sweetness. This is optional and can be adjusted to your preference.
Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, or until the lamb is very tender and easily pulls apart.
Once the tagine is cooked, taste and adjust the seasoning if necessary. You may want to add more salt, pepper, or honey to balance the flavors.
Serve the Slow Cooker Moroccan Lamb Tagine hot, garnished with fresh cilantro and toasted almonds, if desired. Serve over couscous, quinoa, or rice.
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For a richer flavor, sear the lamb cubes in a skillet before adding them to the slow cooker.
Adjust the amount of cayenne pepper to control the spiciness.
If you don't have dried apricots, you can use other dried fruits like dates or figs.
Serve with a dollop of plain yogurt or a sprinkle of chopped fresh parsley for added freshness.
• Main Course (Moroccan)
• Approximately 450-550 calories
• 6-8 hours on low or 3-4 hours on high (Medium)
• 6 hours 20 minutes (on low)
• 20-25
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