Slow Cooker Harissa American Lamb Tacos

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June 23, 2022

Recipe provided by Slow Cooker Harissa Lamb Tacos - The Forked Spoon, courtesy of the American Lamb Board (Slow Cooker Harissa American Lamb Tacos | American Lamb).

Cook time: 10 hours

  • Prep: 20 mins
  • Cook: 8 hrs


Slow Cooker Harissa Lamb

4 lbs American lamb leg, shank, sirloin

6 tbsp Harissa paste, divide (homemade or store bought)

1 tbsp Olive oil

2 Yellow onions, thinly sliced

1 1/2 cup Low sodium chicken broth

Fresh cilantro, chopped for serving (optional)

Pomegranate Salsa

1 small Red onion, minced

1 cup Green onions, chopped

1 cup Fresh cilantro, rough chopped

1 1/2 cups Pomegranate arils

3 Oranges, peeled & chopped

1 Lime, juiced



3 large Avocados

1 large Lime, plus more for serving

1 large Jicama, peeled & cut into matchsticks


Slow Cooker Harissa Lamb

1Rub the entire surface of the lamb with 2 tablespoons Harissa paste.

2Heat the olive oil in a large skillet over medium-high heat. Add the lamb to the skillet and brown on all sides until golden brown, approximately 3-5 minutes on each side. Transfer the lamb to the slow cooker and brush with 2 more tablespoons harissa paste.

3Return the skillet to medium-high heat and add the sliced onion. Sauté the onions in the lamb grease until they just start to soften, approximately 3 minutes. Stir frequently.

4Add the sautéed onions and the chicken broth to the slow cooker and cook on high for 5 hours, or low for 8 hours.

5Once the lamb has finished cooking, transfer to a clean plate to cool. Scoop out the cooked onions into a large, clean bowl and set aside. Reserve half the cooking juices leftover in the slow cooker and mix with the final two tablespoons harissa paste. *

6Shred the lamb using two forks (or your hands) and transfer to the bowl with the cooked onions. Pour the broth and harissa mixture over the shredded lamb and gently stir to combine. Top with chopped cilantro and green onion, if desired. Set aside.

Pomegranate Salsa

1To a medium bowl combine the red onion, green onion, cilantro, pomegranate arils, orange, and fresh lime juice. Gently toss to combine.


1Just before serving, add the peeled and pitted avocado to a bowl. Use a fork to smash the avocado until creamy, but not quite smooth. Stir in the juice from one lime and season with salt and pepper, if desired.

2Build each taco- start with your favorite tortilla (flour or corn) and a generous layer of avocado. Top each with a scoop of shredded harissa lamb, pomegranate salsa, and jicama sticks. Enjoy!