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Savory Moroccan Slow Cooker Lamb Tagine Recipe with Preserved Lemon Olives

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A flavorful and easy slow cooker lamb tagine featuring tender lamb shoulder, preserved lemon olives, and a blend of warm Moroccan spices. Perfect for busy cooks seeking a comforting and exotic meal.

Ingredients

Scale
  • 2 lbs lamb shoulder, cut into 2-inch chunks (preferably bone-in)
  • 2 tbsp extra virgin olive oil
  • 1 large onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground cinnamon
  • ½ tsp ground turmeric
  • ½ tsp smoked paprika
  • 1 tsp ground ginger (or fresh grated ginger)
  • 1 cup low-sodium chicken or beef broth
  • 1 can (14 oz) diced tomatoes, drained
  • 1 cup dried apricots, roughly chopped
  • 1 preserved lemon, rinsed, pulp removed, rind thinly sliced
  • ½ cup green olives, pitted (preferably Moroccan or Castelvetrano)
  • Salt and freshly ground black pepper, to taste
  • Fresh cilantro or parsley, chopped (for garnish)

Instructions

  1. Pat the lamb chunks dry with paper towels and season lightly with salt and pepper. (10 minutes)
  2. Heat olive oil in a skillet over medium-high heat. Brown the lamb in batches, about 3-4 minutes per side, until caramelized. Set aside. (15 minutes)
  3. In the same pan, add sliced onions and cook until soft, about 5 minutes. Add minced garlic and cook another 1 minute until fragrant. (6 minutes)
  4. Sprinkle cumin, coriander, cinnamon, turmeric, smoked paprika, and ginger over the onions and garlic. Stir constantly for 1-2 minutes to release aroma, being careful not to burn. (2 minutes)
  5. Transfer browned lamb, sautéed onions and spices, broth, diced tomatoes, chopped apricots, preserved lemon rind, and olives to the slow cooker. Stir gently to mix. (5 minutes)
  6. Cover and cook on low for 6-8 hours or on high for 3-4 hours until lamb is tender and falling apart. Avoid lifting the lid too often. (6-8 hours)
  7. Taste and adjust salt and pepper. If sauce is too thin, remove lid and cook on high for 20-30 minutes to reduce. (Optional, 20 minutes)
  8. Sprinkle freshly chopped cilantro or parsley over the top before serving. (2 minutes)

Notes

Brown the lamb before slow cooking to enhance flavor and texture. Toast spices to release their aroma. Rinse preserved lemons to reduce saltiness and remove pulp to avoid bitterness. If sauce is too thin, reduce uncovered near the end but avoid drying out the meat. For a gluten-free version, verify broth and canned tomatoes are gluten-free. Root vegetables can be added at the start for a heartier meal. Dutch oven can be used as an alternative cooking method.

Nutrition

Keywords: Moroccan lamb tagine, slow cooker lamb, preserved lemon olives, lamb stew, easy Moroccan recipe, slow cooker dinner, lamb shoulder recipe

Find it online: https://elvafood.com/savory-moroccan-slow-cooker-lamb-tagine-recipe-with-preserved-lemon-olives-easy-and-delicious/