Slow Cooker Moroccan Lamb (Printable)
Lamb slow-cooked with spices, dried fruits, and vegetables for a rich and warming Moroccan dish.
# What You'll Need:
→ Meats
01 - 3.3 lbs lamb shoulder, trimmed and cut into 1.5-inch cubes
→ Vegetables
02 - 2 medium onions, finely chopped
03 - 3 carrots, peeled and cut into thick slices
04 - 2 red bell peppers, chopped
05 - 4 garlic cloves, minced
06 - 1 can (14 oz) diced tomatoes
→ Dried Fruits
07 - 2/3 cup dried apricots, halved
08 - 1/3 cup golden raisins (sultanas)
→ Spices & Herbs
09 - 2 tsp ground cumin
10 - 2 tsp ground coriander
11 - 2 tsp ground cinnamon
12 - 1 tsp ground ginger
13 - 1 tsp ground turmeric
14 - 1 tsp smoked paprika
15 - 1/2 tsp cayenne pepper (optional)
16 - 1/2 tsp ground black pepper
17 - 1 1/2 tsp salt
18 - 2 tbsp tomato paste
19 - 1 preserved lemon, rind thinly sliced (optional)
20 - 1 bay leaf
21 - Fresh cilantro or parsley, chopped, for garnish
→ Liquids
22 - 2 cups chicken or beef broth
23 - 2 tbsp olive oil
→ Optional Garnish
24 - Toasted slivered almonds
# How-To Steps:
01 - Heat olive oil in a large skillet over medium-high heat. Brown lamb cubes in batches and transfer them to the slow cooker.
02 - Add onions and garlic to the skillet, adding more oil if necessary. Sauté for 3 to 4 minutes until softened. Stir in tomato paste and all ground spices, cooking for 1 minute until fragrant.
03 - Transfer the onion and spice mixture to the slow cooker. Add carrots, bell peppers, diced tomatoes with juice, apricots, raisins, preserved lemon rind if using, bay leaf, and salt. Pour in broth and stir gently to combine.
04 - Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours until the lamb is tender and the sauce thickens.
05 - Remove and discard the bay leaf. Taste and adjust seasoning as needed.
06 - Serve warm, garnished with freshly chopped cilantro or parsley and toasted almonds if desired. Traditionally accompanied by couscous or rice.
# Expert Advice:
01 -
- The slow cooker does all the heavy lifting while you go about your day, and you come home to a house that smells like a spice market.
- The combination of sweet dried fruit and warm spices creates layers of flavor that taste like you spent hours fussing over it.
- Leftovers somehow taste even better the next day, making it perfect for meal prep or feeding a crowd without stress.
02 -
- Browning the lamb in batches is non-negotiable, it creates a depth of flavor that you can't get any other way, so resist the urge to dump it all in at once.
- Don't skip blooming the spices in the skillet with the tomato paste, those few seconds wake up the oils and make the whole dish taste more complex and vibrant.
- If the sauce looks too thin at the end, remove the lid and let it cook on HIGH for 20 minutes to thicken, or mash a few of the carrots into the liquid for body.
03 -
- Use a good-quality slow cooker liner or spray the insert well, because the sugar from the fruit can stick if you're not careful.
- If you have time, let the lamb marinate in half the spices and a bit of olive oil for a few hours before browning, it adds even more depth.
- Toast the almonds in a dry skillet until golden and fragrant, it only takes a minute but makes a huge difference in flavor and texture.