Dinner

Slow Cooker Lamb Tagine with Dried Cherries and Sweet Potato Recipe

ByJake Silas November 2, 2025November 2, 2025

Introduction

This slow cooker lamb tagine is a comforting and aromatic dish perfect for a cozy meal. Tender lamb pieces are slowly cooked with warming spices, sweet potatoes, and dried cherries, resulting in a rich and flavorful stew. Serve it alongside fluffy couscous for a satisfying dinner.

A white round dish filled with a rich brown stew consisting of large chunks of dark brown meat, orange carrots, and orange sweet potatoes. The stew looks thick and glossy, with a spoon resting in the dish that has a wooden handle extending out toward the bottom edge of the image. To the right, there is a white bowl filled with light yellow couscous that has a grainy texture, set on a tan cloth. Below that, a white plate holds a serving of the stew with couscous, garnished with some green herbs. In the bottom left corner, a small white bowl contains fresh green leafy herbs. The whole scene is placed on a white marbled textured surface, creating a clean and bright background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

900g lamb shoulder, neck, or leg, cut into chunks
1 tbsp olive oil
1 onion, chopped
3 carrots, cut into chunks
2 tsp ras-el-hanout
1 tsp ground cumin
1 tbsp tomato purée
1 chicken or lamb stock cube or stock pot
1 sweet potato, cut into chunks
30g dried cherries
½ tsp honey
½ bunch coriander, chopped
Couscous, to serve

Instructions

Step 1: Heat the olive oil in a frying pan and brown the lamb in batches. Once browned, transfer the meat to the slow cooker.
Step 2: In the same pan, cook the chopped onion for about 5 minutes until it softens slightly. Add the carrots, ras-el-hanout, and ground cumin, stirring well to coat the vegetables with the spices.
Step 3: Stir in the tomato purée, crumble in the stock cube or add the stock pot, and pour in 250ml of water. Swirl everything together, then transfer this mixture to the slow cooker.
Step 4: Add the sweet potato chunks, dried cherries, honey, and another 500ml of water to the slow cooker. Give everything a gentle stir to combine.
Step 5: Cook on low heat for 8 hours or on high heat for 4 hours until the lamb is tender and the flavors are well blended.
Step 6: Just before serving, stir in the chopped coriander. Serve the tagine hot with couscous on the side.

Tips & Variations

For extra depth, toast the spices lightly in the pan before adding the onion.
You can substitute dried cherries with dried apricots or raisins for a different fruitiness.
If you prefer, add a pinch of cinnamon or a small cinnamon stick for traditional Moroccan warmth.
Use vegetable stock instead of chicken or lamb for a milder flavor or to keep the dish lighter.

Storage

Allow the tagine to cool completely before transferring it to an airtight container. It can be stored in the fridge for up to 3 days or frozen for up to 3 months. Reheat gently on the stove or in the microwave until heated through, stirring occasionally to ensure even warming.

How to Serve

A white dish filled with thick, dark brown stew chunks and large pieces of orange carrots and sweet potatoes, all covered in a rich, glossy sauce. A fork with a wooden handle rests inside the dish, slightly lifted. To the right, a white bowl holds fluffy light-yellow couscous mixed with small bits of vegetables. Below, a white plate contains a serving of the stew over couscous, garnished with fresh green herbs. On the left side, a small white bowl is filled with bright green chopped herbs. The food is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of meat?

Yes, lamb shoulder, neck, or leg are ideal due to their tenderness after slow cooking. You can also use beef chuck for a different flavor and texture.

Do I have to use a slow cooker?

No, you can prepare this recipe on the stove by simmering in a heavy-bottomed pot for about 2 hours or until the lamb is tender, but slow cooking enhances the flavors and tenderness.