Let’s walk through this incredibly simple slow cooker process again:

1. Combine Ingredients in Slow Cooker:

• Place the cubed lamb shoulder, chopped onion, minced garlic, undrained diced tomatoes, chicken or vegetable broth, chopped dried apricots, raisins, ground cumin, ground coriander, cinnamon, salt, and pepper directly into the slow cooker insert.

2. Stir Well:

• Stir all the ingredients together thoroughly to ensure the lamb and vegetables are coated with the spices and reasonably distributed within the liquid.

3. Cook:

• Cover the slow cooker securely with the lid.
• Cook on the LOW heat setting for 8-10 hours OR on the HIGH heat setting for 4-5 hours. The lamb should be completely tender and easily fall apart when prodded with a fork.

4. Finish and Serve:

• Once the cooking time is complete, give the tagine a good stir. Skim any excess fat from the surface if desired.
• Taste the sauce and adjust seasoning (salt, pepper, or even a pinch more spice) if necessary.
• Serve the hot Moroccan Lamb Tagine generously over fluffy cooked couscous or basmati rice. Garnish with plenty of fresh chopped cilantro just before serving.

An aromatic, tender stew achieved with remarkable ease