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Crockpot Lamb, Apricot and Olive Tagine

A Balsamic Condimento Recipe

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Prep Information

Prep Time

15 minutes

Cook Time

(8 hours) 480 minutes


4 people


  • 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
  • 2 cloves garlic, minced
  • 2 Tablespoons all-purpose flour
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 2 teaspoons Cinnamon Pear Balsamic Condimento
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • Salt and pepper
  • 1 cup couscous
  • Chopped pistachios, fresh cilantro leaves, and lemon wedges, for serving


  • In 4-6 quart crockpot, mix together all the ingredients except the couscous and the garnish ingredients..
  • Cook on low for 8 hours or 5 hours on high, until the lamb and vegetables are tender.
  • 10 minutes before serving, cook the couscous, using the directions on the package. Place the cooked couscous on a platter and serve the lamb over the couscous. Garnish, as desired, with the pistachios, cilantro, and lemon wedges.
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