Slow Cooker Moroccan Lamb with Apricots

Slow Cooker Moroccan Lamb with Apricots is a rich and aromatic dinner recipe featuring tender lamb, warm spices, chickpeas, and sweet dried apricots. This easy slow cooker meal is perfect for weeknights or family gatherings and pairs beautifully with couscous or rice. Packed with North African flavors and simple ingredients, it’s a great make-ahead option for cozy, comforting dinners.

Tender lamb infused with warm Moroccan spices, sweet apricots, and hearty vegetables—this comforting slow cooker dish is a perfect blend of savory and sweet, served best over fluffy couscous.

Ingredients

Main Ingredients

• 1 kg lamb chops, steaks, or shanks
• 1 onion, thinly sliced
• 1 carrot, chopped
• 1 can (400g) chickpeas, rinsed and drained
• 1 can (400g) crushed tomatoes
• 2 Tbsp all-purpose flour
• 1 cup natural yoghurt
• ½ cup (100g) dried apricots, chopped
• 1 cup beef stock (made with 1 oxo cube and boiling water)

Spice Mix

• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• 1 tsp ground turmeric
• 1 tsp salt
• 1 tsp brown sugar

Instructions

1. Prepare the Slow Cooker
   Place the lamb, onion, carrot, chickpeas, tomatoes, flour, yoghurt, and apricots into the slow cooker.
2. Make the Spiced Stock
   In a small bowl or jug, whisk together the beef stock with all the spices and brown sugar until well combined.
3. Combine
   Pour the spiced stock into the slow cooker. Stir everything together to ensure even coating and distribution.
4. Cook
   Cover and cook on low for 6–8 hours or high for 4–5 hours, until the lamb is tender and falling off the bone. Stir occasionally if you’re home.
5. Taste and Season
   Taste the sauce and adjust seasoning with additional salt and pepper if needed.
6. Serve
   Spoon over cooked couscous and garnish with chopped parsley and a dollop of yoghurt.

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Tips

• Use bone-in lamb for extra flavor and richness in the sauce.
• Brown the lamb beforehand in a hot pan for more depth of flavor (optional but recommended).
• For a thicker sauce, remove the lid during the last 30 minutes of cooking on high.

Variations and Substitutions

• Swap lamb for beef or chicken thighs if preferred.
• Dried apricots can be replaced with raisins or chopped dates for a different sweetness.
• Use Greek yoghurt or coconut yoghurt for a creamier or dairy-free version.
• Add a handful of baby spinach or kale during the last 15 minutes for a boost of greens.

FAQs

Can I prepare this ahead of time?
Yes! You can prep all the ingredients the night before and store them in the fridge. Just add to the slow cooker in the morning.

Can I freeze leftovers?
Absolutely. Let the dish cool completely, then freeze in airtight containers for up to 3 months.

Can I make this without a slow cooker?
Yes, you can cook it in a Dutch oven at 160°C (320°F) for 2.5–3 hours, covered, in the oven.

Serving Suggestions

• Serve over steamed couscous, quinoa, or rice.
• Pair with flatbread or warm pita for scooping.
• Garnish with fresh mint, parsley, or toasted almonds for texture and brightness.

Why You’ll Love This Recipe

• A true one-pot meal with incredible depth of flavor.
• Sweet and savory Moroccan spice blend makes it unique and warming.
• Ideal for meal prep or entertaining guests.
• Comforting and hearty without being heavy.