Slow-Cooker Lamb, Apricot, and Olive Tagine

lamb-apricot-tagine
Photo by Roland Bello
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 630 calories
    • Fat 27 g
    • Sat Fat 10 g
    • Cholesterol 122 mg
    • Sodium 905 mg
    • Protein 40 g
    • Carbohydrate 59 g
    • Sugar 14 g
    • Fiber 6 g
    • Iron 5 mg
    • Calcium 85 mg

Ingredients

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

Directions

  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.