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Slow Cooker Moroccan Lamb Stew

Slow Cooker Moroccan Lamb Stew

Slow Cooker Moroccan Lamb Stew

You can throw these ingredients the slow cooker in less than 20 minutes in the morning. What’s exotic comfort, you ask? Well, make the stew and find out.

— Emily of Holistic Squid

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Click here for more of the 101 Best Slow Cooker Recipes

Notes

Gluten free? Substitute 1⁄4 cup arrowroot powder, in place of sprouted flour. Rather than adding additional arrowroot in step 5, mix it with a bit of cold, filtered water and use this white liquid to thicken the sauce when you have about 30 minutes of cooking remaining.

Ingredients

  • 2 Pounds lamb stew meat, (or shoulder cut into 1-2 inch chunks)
  • 1/4 cup sprouted flour
  • 4 tablespoons bacon fat or coconut oil
  • 1- 1 1/2 onions, peeled and chopped
  • 3 cloves garlic
  • 1 inch fresh ginger
  • 2 teaspoons paprika
  • 1 teaspoon cinnamon
  • 1/2 teaspoons turmeric
  • 1/2 Teaspoon cumin
  • 1 pinch cayenne pepper
  • 1 Tablespoon sea sa
  • Zest of 1/2 lemon, (save lemon for juice)
  • 2 potatoes (substitute with sweet potatoes or extra carrots if you prefer)
  • 4 carrots 1 cup chicken stock
  • 1/4 cup fresh cilantro
  • 1/4 cup fresh flat-leaf parsley
  • 1/3 cup pitted kalamata olives

Moroccan Slow-Cooked Lamb

Mix first 6 ingredients in large bowl. Add lamb and toss to coat. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Working in batches, add lamb to skillet and cook until browned on all sides, turning occasionally and adding 2 more tablespoons oil to skillet between batches, about 8 minutes per batch. Transfer lamb to another large bowl after each batch.

Step 2

Add onion and tomato paste to drippings in skillet. Reduce heat to medium sauté until onion is soft, about 5 minutes. Add broth, garbanzo beans, apricots, tomatoes, cinnamon sticks, ginger, and lemon peel and bring to boil, scraping up browned bits. Return lamb to skillet and bring to boil. Reduce heat to low, cover, and simmer until lamb is just tender, about 1 hour. Uncover and simmer until sauce thickens enough to coat spoon, about 20 minutes. Season with salt and pepper. DO AHEAD Can be prepared 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Rewarm over medium-low heat, stirring occasionally.


Ingredients

  • 3 lb(s) Lamb Stew Meat
  • 1 can(s) Diced Tomatoes (14.5 oz)
  • 1 can(s) Chickpeas (do not drain)
  • 1 Onion (14.5 oz)
  • 4 clove(s) Garlic (drained and rinsed)
  • 1.5 cup(s) Chicken Broth (chopped)
  • .25 cup(s) Raisins (minced)
  • 6 oz Swiss Chard
  • 3 Tbsp Ras el Hanout
  • 2 Tbsp Olive Oil (roughly chopped)
  • Salt (or Moroccan style spice blend)
  • Pepper

Related Video

I added a large sweet potato, 2 tsp. Cinnamon, 2 tsp. Paprika. It was delicious. Used large golden raisins instead of apricots. Next time I will use 2 more cups of water so there is more liquid.

This is a flavorful stew with complex spice and citrus flavors. Lamb was too expensive, so I used chuck roast. I did need to stew on low heat for about 3 hours, which also meant I had to keep adding more stock, but the end result was excellent and I saved $$. Next time I would like to half the number of apricots to dial down the sweet flavor - but that's a personal preference (Indian families don't love sweet curries). I served with challah bread and roasted cauliflower.

I’ve made this recipe many times and often double the recipe just to be able to freeze some for another day! I double the spices and I add the apricots as a condiment with the cilantro when the stew is served because the apricots tend to lose their integrity when stewed with the rest of the dish. The sweetness of the apricots, combined with the citrus and spices and the gaminess of lamb combine for a deeply satisfying plate or bowl of deliciousness.

I made this last night to the T.. but knowing how those spices react I made it in the AM, put it in the frig. until dinner. Heating it at 6 and the texture and taste was divine. A.M. I could taste sweetness and thought " too many apricots'. not so. Serving this after the ɻig chill' was perfection.! (I didn't like cutting up the shoulder meat.. Lots of waste, bone, and a lot of fat thus expensive but -- worth it..) Mine cooked up well so I decided to forgo the couscous (that my husband is not fond of) and made potato pancakes.. Ymmm.

Very flavoursom & easy to make. The leftovers can be added to with pumpkin, sweet potato, potatoes, sultanas etc to bulk it up and put a more vegetarian slant on the meal as they will absorb the sauce which is delicious.

I make this recipe over and over for regular dinners and dinner parties and it never gets tired. Perfect and flexible--I make as written, and have subbed out raisins for apricots, doubled the chickpeas, added carrots, doubled, tripled, halved the recipe, served over couscous, rice, etc. Can't go wrong.

This was delicious! I used bone-in lamb pieces, and diced tomatoes instead of fresh. no good ones in the winter. Added 2 cloves of minced garlic with the onion and was very generous with the spices. Also added carrots. and served over basmati rice. Will definitely make again.

This is so delicious, it's one of the only recipes I'll run to the kitchen to make. I use about 1/2 the broth though so it takes less time to cook down, otherwise the lamb can overcook and become tough which defeats the point. It's absolutely delicious.

I'm an inexperienced cook and this turned out fantastic! My family loved it. It was a great blend of sweetness and spice. I followed the recipe as written except used dried ginger and dried cilantro instead of fresh and used 1.5 cups of dried apricots. Next time I will add a little more meat and cut down the cayenne pepper just a pinch for my kids.

Delicious. Made it for a girls night. Everyone loved it. I doubled the spices, added half a butternut squash and used a slow cooker after browning the meat. I cooked it on low for 6 hours and the lamb was so tender.

This was really good and easy. Very rich in flavours. I didn't have any lamb so just used top sirloin. I also didn't have enough apricots so I added raisins to make up the difference. Will certainly make again.

Wow! Terrific flavor. A perfect blend of sweet and spicy. I love Moroccan restaurants for their lamb couscous but never thought I could pull it off myself. This was so easy! I didn't have any chickpeas, which I'll try next time. I added chunks of carrots and a teaspoon of coriander to the cooking broth and followed a reviewer who put lamb bones into the pot. Very delish.

Amazingly good, easy to make and a huge hit. Definitely a keeper

AMAZING!! Just so well balanced in flavor and texture. Will definitely make again!

I absolutely love this recipe. I've made it a few times and I swear ever time it just gets better. Last night, I followed the recipe pretty closely. Used a bit more tomato paste than usual, so cut down on the fresh tomatoes. Threw in some extra apricots because I love them and I don't think it made the dish too sweet. It's so easy, even if it does take a bit. Served it over some instant, boxed wild mushroom and herb couscous and topped with fresh cilantro and it was amazing. My house still smelled fantastic this morning.

Excellent and easy to make, though not quick. I substituted pork lion steaks for lamb and a can of chopped tomatoes for the fresh tomatoes, as well as added 3 gloves of garlics. The flavours for divine.

Loved this recipe. Came out beautifully. I substituted the dried apricots for fresh dates, reduced the amount of lamb to 1.6 lbs and added sweet potatoes and carrots for extra bulk. This is a new go-to for me!

I made this with beef instead of lamb and did it in my electric pressure cooker (20 minutes under high pressure, natural release, then sauteed for a few minutes until the sauce thickened). Excellent!

I tried this recipes and it was delicious. Then next time I made Moraccan Lamb Stew I actually tried a Gordon Ramsay recipe and I must say that this recipe was way better. even my wife noticed the difference. The flavors were so much better! So now this is my go to recipe for Morrocan Lamb Stew!

I've made this three times, most recently tonight. It really is excellent. Each time I've tweaked the recipe based on reviews and experience. So now. I add 3 chopped garlic cloves at the time that I saute the onion. I also only use 1 stick of cinnamon, and I half the amount of dried apricots and I chop them small. Instead of using 2 fresh plum tomatoes, I use a 28 oz. can of San Marzano tomatoes and tear them into pieces, adding the liquid from the can. Because I've added more water with the juice from canned tomatoes, I throw in some "Better than Bouillion" chicken stock paste. Tonight I served it with Israeli couscous, which was great. I've also served it over polenta. I like the Israeli couscous better.

Made this last night and it is sooooo yummy! I made the recipe mostly as written. I had a lovely bit of lamb, and almost everything else on hand. I didn't have garbanzo beans so I substituted with baby lima beans. First I trimmed off the fat and cooked it to set aside as treats for the dog. I left some of the oil in the pan and seared the lamb chunks. There was still enough oil and drippings to sauté the onions and tomato paste. I transferred the meat and broth and onions, etc, to a crock pot and let it simmer for an hour. I tend to be liberal with spices especially the cumin, garlic, coriander, and ginger but I can't imagine even as written this would be bland. I did use about 1/2 cup of chopped apricots because I don't like food too sweet. This was so flavorful! I served it with couscous and fresh mint as suggested. My family raved about it. My husband said we have to have it again soon and invite our friends. My kids canceled other plans to have the leftovers for dinner tonight.

I made this for a couple friends are coming into town. Never made it before but it came out so delicious. This recipe is to die for!

The flavour of this dish is absolutely delicious. I served it with the suggested couscous, slivered almonds, mint and preserved lemon. My husband loved it too. I cooked the leg of lamb whole in the slow cooker and then chopped it up after it was cooked.

Excellent stew! Love the flavor and spices. I would use less apricot next time because it was a bit too sweet.

Amazing recipe. Have made it twice. Added 1 teaspoon of cinnamon and used preserved myer lemon rind.


Moroccan Lamb Stew

MAKES: 8 servings
PREPARATION TIME: 15 minutes
COOKING TIME: 8 hours
Got a jar of homemade harissa paste lingering in the fridge? Crack it open and put it to good use by making a batch of this North African classic, which features spiced lamb, rich broth, and plenty of green olives.

Ingredients
2.65 pounds (1.2 kg) boneless leg of lamb
1 teaspoon fine sea salt, or to taste
Ground black pepper
3 tablespoons (45 g/1.6 oz) ghee or other healthy cooking fat, divided
1 small (70 g/2.5 oz) yellow onion, chopped
2 cloves garlic, minced
3 large (192 g/6.8 oz) celery stalks, sliced
2 medium (400 g/7.1 oz) tomatoes, diced (or use canned diced tomatoes)
2 cups (480 ml) bone broth
1/4 cup (63 g/2.2 oz) coconut butter or almond butter
1 tablespoon (7 g/0.2 oz) paprika
1 tablespoon (7 g/0.2 oz) onion powder
1 teaspoon garlic powder
3 tablespoons (45 g/1.6 oz) harissa paste
1 cup (100 g/3.5 oz) pitted green olives
Suggested side: cauli-rice (shown here) or shirataki rice (shown here)
Fresh cilantro or parsley for garnish

Preheat the slow cooker. Cut the lamb into 11/2-inch (4-cm) chunks, and season with salt and pepper. To brown the lamb, grease a large heavy-based saucepan or Dutch oven with half of the ghee. Cook the lamb in batches until browned on all sides and transfer to the slow cooker.
Grease the pan where you cooked the lamb with the remaining ghee. Add the onion and cook over medium-high heat for 5 to 8 minutes, until lightly browned. Add the garlic, celery, tomatoes, bone broth, and coconut butter, and bring to a boil. Pour into the slow cooker. Add the paprika, onion powder, garlic powder, and harissa paste. Cover with a lid. Cook on low for 8 hours or on high for 4 hours. Stir in the olives in the last 30 to 60 minutes of the cooking process.
When done, taste and season if needed. Serve with steamed cauli-rice or shirataki rice. Garnish with fresh cilantro. To store, let it cool, and refrigerate for up to 4 days or freeze for up to 3 months.
NUTRITION FACTS PER SERVING (WITHOUT SUGGESTED SIDE):
Total carbs: 8.5 g / Fiber: 3.5 g / Net carbs: 5 g / Protein: 30.1 g / Fat: 34.4 g / Energy: 480 kcal
Macronutrient ratio: Calories from carbs (4%), protein (26%), fat (70%)


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Moroccan lamb stew

Dust the lamb with the flour. Heat the oil in a large pan and brown the lamb in batches. Set aside. In the same pan, add the onion and carrots and gently fry for 10min. Add a splash of water if they start to stick to the pan.

Stir in the garlic, harissa and cinnamon and cook for 1min. Add a splash of water and use a wooden spoon to help scrape any goodness from the bottom of the pan, then stir it in. Pour in the tomatoes and return the lamb to the pan. Stir in the apricots and season. Cover and simmer for 1hr or until the lamb is tender. Season to taste.

Meanwhile, put the couscous in a bowl and add boiling water according to the packet instructions. Cover with clingfilm and leave for 10min. When ready, fluff up the grains with a fork, then stir in the parsley. Season. Serve the lamb topped with spoonfuls of couscous.


Directions

In a shallow mixing bowl combine crushed red pepper, turmeric, ginger, cinnamon, and salt. Coat meat with seasoning mixture.

In a large skillet heat oil over medium-high heat. Brown meat, one-third at a time, in the hot oil. Transfer meat to a 3-1/2- or 4-quart crockery cooker. Add onions and garlic stir to combine. Pour beef broth over all.

Cover and cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3-1/2 to 4-1/2 hours or until meat is tender. Skim fat from the surface of the juices in the crockery cooker. Stir cornstarch into the cold water stir into crockery cooker.

Add dates and apricots stir to combine. If using low-heat setting, turn to high-heat setting. Cover and cook for 30 minutes more or until mixture is slightly thickened and bubbly.

To serve, spoon stew atop hot couscous or rice. Top with almonds. If desired, garnish with orange peel curls.


Slow-Cooked Moroccan Lamb Stew

Make this spicy Slow Cooked Moroccan Lamb Stew with the ease of a slow cooker, for a warming winter dinner.

Servings: 4 Preparation: 10 mins
Cooking: 8 hours

  • 700 g lamb forequarter loins, diced (or lamb shoulder).
  • 2 tablespoons olive oil.
  • 1 small (100g) brown onion.
  • 2 cloves garlic, crushed.
  • 2 cm piece of ginger, finely grated.
  • 1 medium (500g) sweet potato, cut into chunks.
  • 1 medium (150g) carrot, cut into chunks.
  • 1 large (400g) potato, cut into chunks.
  • 1 small (400g) eggplant, cut into chunks.
  • 200 g pumpkin, cut into chunks.
  • 2 teaspoons cinnamon, ground.
  • 2 teaspoons cumin, ground.
  • 2 teaspoons sweet paprika.
  • 1 teaspoon cayenne pepper.
  • 1 teaspoon coriander, ground.
  • sea salt.
  • freshly ground black pepper.
  • 1 tablespoon rice malt syrup (optional).
  • 1 cup chicken stock.
  • 1 1/2 cup water.
  • 1 tablespoon finely grated lemon rind.
  • 1 clove garlic, crushed.
  • 2 tablespoons finely chopped flat-leaf parsely.

1. Heat olive oil in a pan over medium heat. Add lamb and cook until brown.

2. Transfer lamb into a slow cooker. Add vegetables, spices, rice malt syrup if using, stock and water. Cook on low for 7-8 hours or on high for 4-5 hours.

3. Meanwhile, combine gremolata ingredients.

4. When ready to serve, check the amount of liquid left in the crock pot. If you would like a thicker sauce, you can use 1 tablespoon of arrowroot flour (mixed with 2 tablespoons of cold water) or 1 tablespoon of chia bran to thicken the sauce to desired consistency.

5. Serve over cooked quinoa and sprinkle with gremolata.

Oven instructions: Preheat oven to160°C/325°F/Gas Mark 3 . Follow recipe until end of step 1. Add lamb and ingredients from step 2 into a crock pot or casserole dish. Place in oven and cook for 3-4 hours. Continue with remaining steps of recipe.

Make this spicy Slow Cooked Moroccan Lamb Stew with the ease of a slow cooker, for a warming winter dinner.

Ingredients

Lamb Stew

  • 700 g lamb forequarter loins, diced (or lamb shoulder).
  • 2 tablespoons olive oil.
  • 1 small (100g) brown onion.
  • 2 cloves garlic, crushed.
  • 2 cm piece of ginger, finely grated.
  • 1 medium (500g) sweet potato, cut into chunks.
  • 1 medium (150g) carrot, cut into chunks.
  • 1 large (400g) potato, cut into chunks.
  • 1 small (400g) eggplant, cut into chunks.
  • 200 g pumpkin, cut into chunks.
  • 2 teaspoons cinnamon, ground.
  • 2 teaspoons cumin, ground.
  • 2 teaspoons sweet paprika.
  • 1 teaspoon cayenne pepper.
  • 1 teaspoon coriander, ground.
  • sea salt.
  • freshly ground black pepper.
  • 1 tablespoon rice malt syrup (optional).
  • 1 cup chicken stock.
  • 1 1/2 cup water.

To Serve

Gremolata

  • 1 tablespoon finely grated lemon rind.
  • 1 clove garlic, crushed.
  • 2 tablespoons finely chopped flat-leaf parsely.

Directions

1. Heat olive oil in a pan over medium heat. Add lamb and cook until brown.

2. Transfer lamb into a slow cooker. Add vegetables, spices, rice malt syrup if using, stock and water. Cook on low for 7-8 hours or on high for 4-5 hours.

3. Meanwhile, combine gremolata ingredients.

4. When ready to serve, check the amount of liquid left in the crock pot. If you would like a thicker sauce, you can use 1 tablespoon of arrowroot flour (mixed with 2 tablespoons of cold water) or 1 tablespoon of chia bran to thicken the sauce to desired consistency.

5. Serve over cooked quinoa and sprinkle with gremolata.

Oven instructions: Preheat oven to160°C/325°F/Gas Mark 3 . Follow recipe until end of step 1. Add lamb and ingredients from step 2 into a crock pot or casserole dish. Place in oven and cook for 3-4 hours. Continue with remaining steps of recipe.


Slow Cooker Moroccan Lamb Stew - Recipes

2 lb. boneless lamb shoulder, trimmed and cut into ½-inch cubes

2 Tbsp This Little Goat went to Morocco, divided

1 cup beef or vegetable stock

4 large carrots, peeled and cut into ½-inch cubes

2 small sweet potatoes, peeled and cut into ½-inch cubes

4 cloves garlic, thinly sliced

1 cup dried apricots, roughly chopped

1 cup pitted green olives, halved

1 15-ounce can chickpeas, drained and rinsed

1/4 cup sliced almonds, toasted, for topping

Fresh mint leaves, roughly torn, for topping

Cooked couscous, for serving (optional)

Instructions

In a large bowl, toss the lamb with flour, 1 Tbsp Morocco spice and 1 tsp kosher salt until coated. Coat a large skillet with a drizzle of canola oil and heat over medium-high heat. Once hot, add the lamb and sear until golden brown on all sides, about 3-4 minutes per side.

Carefully transfer the lamb to the bowl of a 6-quart slow cooker. Add the tomato paste and ¼ cup of the broth to the pan used to cook the lamb and cook over medium heat, whisking to combine. Let cook until deep red and slightly thickened, about 2 minutes. Add to the slow cooker bowl. Add in the carrots, sweet potato, garlic, remaining stock, remaining 1 Tbsp Morocco spice and mix to combine.

Cover and cook on high for 3-4 hours or low for 6-7 hours, until the meat is tender. Remove the lid and stir in apricots, olives and chickpeas. Cover and continue cooking on low for about 1 hour more. Season to taste with salt.

Spoon lamb stew on top of cooked couscous, if desired. Top with fresh mint leaves and toasted almonds.


Moroccan Lamb Casserole (Slow Cooker)

This scrumptious Moroccan lamb casserole (or tagine) with apricots and carrots is one of my favourite slow cooker recipes. It’s hearty, rich, nutritious and easy to make and is paleo and gluten-free. Can be done on the stove or in your Instant Pot.

When the days get colder or the life gets hectic, I ditch the stove and throw myself in a love affair with my slow cooker or my Instant Pot. Stews, curries, soups and even roasts get going in my magic pot on an almost daily basis. This slow cooker lamb casserole is one of my regulars, so I thought I’d share the recipe with you guys.

I love lamb with sweet dried fruit, like apricots, and warm spices. This combination goes way back and spans across multiple culinary traditions from North Africa to the Middle East. Dried fruit and spices cut through the fattiness of the lamb, and highlight and even enhance the savoury and meaty notes of the dish.

Served with a simple cauliflower ‘couscous’ or ‘rice’, or regular rice or potatoes, this meal will make you dream of Marrakesh, sandy desserts and perfumed apricot orchards.

Love this recipe? Try my Scrummy Coconut Lamb Curry or my Quick & Easy Pumpkin Chicken Curry. You might also like to try making your own harissa sauce. Find more African recipes here.