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Slow-Cooker Lamb, Apricot, and Olive Tagine

Slow-Cooker Lamb, Apricot, and Olive Tagine
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Serves 4| Hands-On Time: | Total Time:



  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 7 to 8 hours or on high for 4 to 5 hours (this will shorten total recipe time).
  3. Ten minutes before serving, cook the couscous according to the package directions. Serve the lamb on the couscous with the pistachios, cilantro, and lemon wedges.
By February, 2012

Nutritional Information

  • Per Serving
  • Calories 630
  • Fat 27g
  • Sat Fat 10g
  • Cholesterol 122mg
  • Sodium 905mg
  • Protein 40g
  • Carbohydrate 59g
  • Sugar 14g
  • Fiber 6g
  • Iron 5mg
  • Calcium 85mg
What does this mean? See Nutrition 101 .

Quick Tip

Bottle of olive oil
For extra flavor, brown the lamb before adding it to the slow cooker: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Season the meat with 1 teaspoon salt and ½ teaspoon pepper and cook, in batches, until brown on all sides. Omit the pepper in step 1.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.