Slow-Cooker Lamb, Apricot, and Olive Tagine

Slow-Cooker Lamb, Apricot, and Olive Tagine


  1. 1 1/2pounds lamb shoulder, trimmed and cut into 1-inch pieces
  2. 4carrots, cut into 1-inch pieces
  3. 1medium onion, chopped
  4. 1/2cup dried apricots, halved
  5. 1/2cup pitted green olives
  6. 2cloves garlic, chopped
  7. 2tablespoons all-purpose flour
  8. 1teaspoon paprika
  9. 1teaspoon ground cumin
  10. 1/2teaspoon ground cinnamon
  11. 1/2teaspoon ground ginger
  12. kosher salt and black pepper
  13. 1cup couscous
  14. chopped pistachios, fresh cilantro leaves, and lemon wedges, for serving


  1. In a 4- to 6-quart slow cooker, mix together the lamb, carrots, onion, apricots, olives, garlic, flour, paprika, cumin, cinnamon, ginger, 1 teaspoon salt, ¼ teaspoon pepper, and ½ cup water.
  2. Cover and cook until the lamb and vegetables are tender, on low for 8 hours or on high for 5 hours.
  3. Ten minutes before serving, cook the couscous according to the package directions. Serve the lamb over the couscous with the pistachios, cilantro, and lemon wedges.

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