Lamb, Apricot and Olive Tangine

Yield: 4 servings

This is a slow cooker recipe – easy peasy! It’s delicious and goes well with couscous or brown rice. I used one lamb shank and it was enough to feed 2 of us for dinner with some left over. I simply added enough water to cover the lamb shank. It worked fine!


  • 1 1/2 pounds lamb shoulder, trimmed and cut into 1-inch pieces
  • 4 carrots, cut into 1-inch pieces
  • 1 medium onion, chopped
  • 1/2 cup dried apricots, halved
  • 1/2 cup pitted green olives, halved lengthwise
  • 2 cloves garlic, chopped
  • 2 tablespoons all-purpose flour
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • kosher salt and black pepper
  • 1 cup couscous
  • chopped pistachios, fresh cilantro leaves, and lemon wedges, for serving


  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. Serve the lamb over couscous or brown rice with the pistachios, cilantro, and lemon wedges.

Source: Real Simple 

3 Responses to Lamb, Apricot and Olive Tangine

  1. Rié March 20, 2012 at 1:49 am #

    I made chicken tangine for the first time recently which was phenomenally delicious! Can’t wait to try this too! Thanks! 🙂

  2. Kristen April 17, 2012 at 10:24 pm #

    I made this and agree it was delicious! Also tried two other recipes from that same article–the pot pie and the sausages with sauerkraut–both were great! Always looking for slow-cooker recipes that don’t involve a package of soup mix. 🙂

  3. chezdesblog April 22, 2012 at 5:06 pm #


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