Moroccan Lamb Tagine

Prep Time 15 mins
Cook Time 10 hours
Total Time 10:15
Yields 6


  • 2 medium onions, sliced
  • 4 carrots, peeled & chopped
  • Water
  • 2 lb. lamb shoulder (can also use lamb shank or leg of lamb)
  • Sea salt & pepper
  • 2 Tbsp. lamb spice mix (combo of rosemary, rose petals, cumin, paprika, onion powder, garlic powder, mint) – you can also buy pre-mixed lamb or Moroccan seasoning if you don't have all of these spices
  • 2 Tbsp. garlic, chopped
  • 1 Tbsp. fresh rosemary
  • 8 matchstick slices ginger, 1-inch each
  • 1 cup dried apricots
  • 1 1/2 cups prunes


  1. Lay onions and carrots at the bottom of the crockpot.
  2. Cover with water (just enough to barely cover).
  3. Lightly season the lamb with sea salt and pepper.
  4. Spice both sides of the lamb with the spice mixture, and then lay it on top of the onions and carrots.
  5. Make a few slits in the lamb, and stuff with chopped garlic and rosemary.
  6. Add the ginger, apricots, and prunes to the crockpot.
  7. Cover and cook on low for 8-10 hours.
  8. Remove the ginger, shred the lamb, and serve!


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