Slow Cooker Moroccan Lamb (Printable)
Tender lamb infused with Moroccan spices, vegetables, and dried fruits, slow-cooked to perfection.
# 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, finely 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, adjust to taste)
→ 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
24 - 2 tbsp chopped fresh mint
25 - Toasted slivered almonds (optional)
# How to Make It:
01 - Heat olive oil in a large skillet over medium-high heat. Brown lamb cubes in batches for 4 to 5 minutes until well-seared. Transfer browned lamb to the slow cooker.
02 - In the same skillet, sauté onions for 3 minutes until softened. Add garlic and ginger, cooking for 1 more minute. Stir in all spices and cook for 30 seconds until fragrant.
03 - Transfer onion and spice mixture to the slow cooker. Add carrots, sweet potato, bell pepper, chopped tomatoes, stock, apricots, raisins, honey, and lemon zest. Stir well and season with salt.
04 - Cover and cook on LOW for 6 to 7 hours, or on HIGH for 3½ to 4 hours, until lamb is tender and vegetables are soft.
05 - Adjust seasoning as needed and skim off any excess fat. Serve hot, garnished with fresh coriander, mint, and toasted almonds if desired.
# Expert Advice:
01 -
- The house fills with such a complex, inviting aroma that people start asking what's cooking before they even arrive.
- Lamb becomes absurdly tender without any fussing, and the dried fruit adds a subtle sweetness that feels like a small surprise in every bite.
- It's naturally gluten-free and feels fancy enough for guests, yet simple enough for a regular Tuesday dinner.
02 -
- Don't skip the initial searing step; it creates a flavorful foundation that a raw start simply can't match.
- Dried fruit can vary wildly in sweetness and flavor between brands, so taste as you go and adjust honey accordingly to keep the dish balanced.
- Fresh herbs at the end aren't optional—they cut through the richness and keep the dish from tasting one-dimensional.
03 -
- If you have time, let the spice mixture cool slightly before adding the tomatoes and stock—this helps preserve the aromatic quality rather than cooking it down too fast.
- Brown the lamb thoroughly even if it takes an extra five minutes; this step creates the depth that makes people think you spent all day cooking.