Slow Cooker Moroccan Lamb (Printable version)

A warmly spiced lamb dish with dried fruits and vegetables slow-cooked for rich flavor.

# Ingredient List:

→ 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 - 14 oz can 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, flesh removed, 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 Make It:

01 - Heat olive oil in a large skillet over medium-high heat. Brown lamb cubes in batches, transferring each batch to the slow cooker immediately after browning.
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 their juice, dried apricots, golden raisins, preserved lemon rind if using, bay leaf, and salt. Pour in broth and stir to mix thoroughly.
04 - Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the lamb is tender and the sauce has thickened.
05 - Remove and discard the bay leaf. Taste and adjust seasoning as necessary.
06 - Serve hot, garnished with chopped cilantro or parsley and toasted slivered almonds if desired. Traditionally paired with couscous or rice.

# Expert Suggestions:

01 -
  • It turns tough lamb shoulder into fork-tender pieces without any babysitting.
  • The combination of warm spices and sweet fruit creates a flavor that feels both comforting and a little exotic.
  • You can prep it in the morning and come home to dinner already done.
02 -
  • Browning the lamb is not optional, it adds a depth of flavor that you cannot get any other way.
  • If the sauce looks too thin at the end, leave the lid off for the last 30 minutes on HIGH to let it reduce.
  • Preserved lemon rind can be salty, so rinse it quickly under water before slicing if yours tastes very briny.
03 -
  • Toast your ground spices in a dry pan for 30 seconds before adding them, it wakes up their flavor in a way that makes a real difference.
  • If you cannot find preserved lemon, use strips of fresh lemon zest added in the last hour, it is not the same but it still brightens everything up.

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