Moroccan Stew with Apricots

When we traveled through Morocco, lamb tagine was our favorite dish. We have a tagine but I find it easier to make this dish in my crock pot. This is my favorite crock pot because it’s big and nonstick, and you can brown the meat and cook the onions all in one pot. I also cook it with grass-fed chuck roast or bison because it was really time consuming to trim the fat off of the lamb. This makes a big pot so you’ll have leftovers or enough for guests.


  • 2 1/2 lbs of grass-fed chuck rubbed with salt and pepper and cut into 1 inch cubes
  • 4 tbsp coconut oil
  • 2 medium onions coarsely diced
  • 4 cloves of garlic pressed or minced
  • 2 teaspoons of ground cumin
  • 1 1/2 teaspoon of cinnamon
  • 1 1/2 teaspoon of ground ginger
  • 1 1/2 teaspoon of ground coriander
  • 1/2 teaspoon of cayenne pepper
  • 1 cup of chicken or vegetable stock
  • 14.5 oz can of drained diced tomatoes
  • 1 cup of roughly chopped dried apricots or dried prunes
  • 1 cup flame raisins
  • 2 bay leaves
  • 1/4 cup of toasted slivered almonds
  • 1/2 cup chopped cilantro leaves

Brown meat and remove from pan. Add coconut oil and onions and cook on medium-low heat until soft (about 5-7 minutes). Next add garlic, cumin, cinnamon, ginger, coriander and cayenne pepper and cook for another minute. Stir in stock until spices are combined. Add tomatoes, apricots or prunes and raisins, bay leaves, browned beef, cover and cook on low for 6-8 hours. Before serving add toasted slivered almonds and chopped cilantro.


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