Slow Cooker Moroccan Lamb (Print Version)
Tender lamb infused with Moroccan spices, slow-cooked alongside vegetables and dried fruits for a savory meal.
# What You'll Need:
→ Lamb
01 - 2.6 lbs lamb shoulder, cut into 1½-inch cubes
02 - 1 tbsp olive oil
→ Aromatics & Base
03 - 2 large onions, thinly sliced
04 - 4 garlic cloves, minced
05 - 1 thumb-sized piece fresh ginger, grated
→ Vegetables
06 - 2 large carrots, peeled and cut into thick slices
07 - 1 large sweet potato, peeled and cubed
08 - 1 red bell pepper, chopped
→ Spices
09 - 2 tsp ground cumin
10 - 2 tsp ground coriander
11 - 1½ tsp ground cinnamon
12 - 1 tsp smoked paprika
13 - 1 tsp ground turmeric
14 - ½ tsp ground black pepper
15 - ½ tsp cayenne pepper (optional)
→ Liquids
16 - 14 oz canned chopped tomatoes
17 - 1⅔ cups low-sodium chicken or beef stock
→ Fruits & Extras
18 - ⅔ cup dried apricots, halved
19 - ⅓ cup raisins or sultanas
20 - 2 tbsp honey
21 - Zest of 1 lemon
22 - Salt, to taste
→ Garnish
23 - 2 tbsp chopped fresh coriander (cilantro)
24 - 2 tbsp chopped fresh mint
25 - Toasted slivered almonds (optional)
# How-To Steps:
01 - Heat olive oil in a large skillet over medium-high heat. Brown lamb cubes in batches for 4–5 minutes until well seared. Transfer to the slow cooker.
02 - In the same skillet, add onions and cook for 3 minutes until softened. Stir in garlic and ginger; cook 1 minute more. Add all spices and cook for 30 seconds until fragrant.
03 - Transfer onion-spice mixture to slow cooker. Add carrots, sweet potato, bell pepper, chopped tomatoes, stock, apricots, raisins, honey, and lemon zest. Stir to combine and season with salt.
04 - Cover and cook on LOW for 6–7 hours or HIGH for 3½–4 hours until lamb is tender and vegetables are soft.
05 - Check seasoning and adjust if needed. Skim off any excess fat.
06 - Serve hot, garnished with fresh coriander, mint, and toasted almonds if desired.
# Expert Tips:
01 -
- The slow cooker does almost all the work while you go about your day, then dinner is genuinely restaurant-quality.
- Sweet and savory dance together in a way that feels both exotic and somehow deeply comforting.
- It impresses people without demanding you stand over a stove, which is when you can actually enjoy their company.
02 -
- Don't skip the browning step—I learned this the hard way; skipping it leaves the dish tasting pale and one-dimensional, like you're eating spiced stew instead of something with depth.
- Bloom your spices in that hot pan for just 30 seconds; it wakes them up and makes them taste like themselves instead of dusty powder.
- Taste as you go near the end; slow cookers can sometimes mute flavors, so lemon zest and fresh herbs are your secret weapons for brightness.
03 -
- If you want to add chickpeas for extra substance, stir them in during the last hour so they warm through without turning to mush.
- For more heat, add cayenne or fresh sliced chili; for less, simply leave it out—this recipe is naturally warming without being spicy.