Slow Cooker Moroccan Lamb (Printable)
A fragrant lamb dish infused with apricots, aromatic spices, and a hint of citrus, slow-cooked for tenderness.
# What You'll Need:
→ Lamb
01 - 3.3 lbs boneless lamb shoulder, trimmed and cut into 1.5-inch cubes
→ Marinade & Spices
02 - 2 tbsp olive oil
03 - 1 large onion, finely chopped
04 - 3 garlic cloves, minced
05 - 2 tsp ground cumin
06 - 2 tsp ground coriander
07 - 2 tsp ground cinnamon
08 - 1 tsp ground ginger
09 - 1 tsp ground turmeric
10 - 1/2 tsp ground allspice
11 - 1/2 tsp cayenne pepper (optional)
12 - 1/2 tsp freshly ground black pepper
13 - 1 1/2 tsp fine sea salt
→ Fruits & Vegetables
14 - 1 cup dried apricots, halved
15 - 14 oz canned chopped tomatoes
16 - 2 medium carrots, peeled and sliced
17 - 2 medium potatoes, peeled and cut into chunks
18 - 1 preserved lemon rind, thinly sliced (or zest of 1 lemon)
→ Liquids
19 - 1 2/3 cups chicken or beef stock (gluten-free if required)
20 - 2 tbsp honey
→ Garnish
21 - 3 tbsp chopped fresh cilantro
22 - 2 tbsp chopped fresh mint
23 - 1/3 cup toasted slivered almonds
# How To Make It:
01 - Heat olive oil in a large skillet over medium-high heat. Brown the lamb cubes in batches, transferring them to the slow cooker as they are done.
02 - Add chopped onion and minced garlic to the skillet. Sauté for 3 to 4 minutes until softened, scraping up any browned bits from the pan.
03 - Stir in ground cumin, coriander, cinnamon, ginger, turmeric, allspice, cayenne pepper (if using), and black pepper. Cook for 1 minute until fragrant.
04 - Transfer the spiced onion mixture to the slow cooker. Add sea salt, dried apricots, canned tomatoes, sliced carrots, potato chunks, preserved lemon rind or lemon zest, stock, and honey.
05 - Stir all ingredients gently to ensure the lamb is mostly submerged in liquid.
06 - Cover and cook on LOW setting for 6 hours or until lamb is tender and flavors have melded.
07 - Skim any excess fat from the surface. Taste and adjust seasoning as necessary.
08 - Serve the stew hot, garnished with chopped cilantro, mint, and toasted slivered almonds.
# Tips from dashanddishes:
01 -
- The lamb becomes so tender it falls apart with just a spoon, but the flavors only deepen the longer it sits.
- Sweet apricots and warm spices create a complexity that feels fancy but requires almost no active cooking time.
- Your slow cooker does the heavy lifting while you go about your day and come home to something extraordinary.
02 -
- If you skip browning the lamb, the stew will taste steamed instead of roasted; that crust is non-negotiable.
- Resist opening the slow cooker out of curiosity; every time you lift the lid, you add ten minutes to the cooking time.
- Dried apricots vary wildly in sweetness, so taste your stew before serving and add a bit more honey if needed.
03 -
- Make this on a Sunday afternoon so the house fills with warmth and aroma while you're not rushing anywhere.
- Double the recipe and freeze half; it reheats beautifully and tastes even better after a few weeks in the freezer.