This easy Slow-Cooker Moroccan Lamb recipe is a warm, hearty meal bursting with bold spices, tender lamb, and sweet apricots. It’s perfect for a cozy family dinner and is both nutritious and flavorful. Made with everyday ingredients like carrots and sweet potato, this dish is flexible and pairs beautifully with rice or couscous for a complete meal.

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Recipe Ingredients

• 750g (1.65 lbs) diced lamb (neck or shoulder)
• 1 x 400g (14 oz) tin of chopped tomatoes
• 300ml (1 ¼ cups) chicken stock
• 1 large red onion, chopped
• 1 medium sweet potato, cut into chunks
• 2 medium carrots, chopped
• 1 tsp ground cumin
• ½ tsp ground turmeric
• 1 tsp paprika
• 1 tbsp harissa paste
• A thumb-sized piece of fresh ginger, peeled and grated
• 2 garlic cloves, crushed
• ½ tsp chilli powder
• 1 tbsp runny honey
• Sea salt and freshly ground black pepper, to taste
• A handful of dried apricots, chopped

To serve:

• A handful of fresh coriander leaves
• Yoghurt & Mint Raita
• Rice or couscous

How To Make Slow Cooker Moroccan Lamb

1. Brown the lamb: Heat a pan over high heat and sear the lamb for about 5 minutes, turning until browned on all sides.
2. Add ingredients to the slow cooker: Transfer the lamb to the slow cooker. Stir in the chopped tomatoes, chicken stock, red onion, sweet potato, and carrots.
3. Mix the spices: Add cumin, turmeric, paprika, harissa paste, ginger, garlic, chilli powder, honey, salt, and pepper. Stir everything well.
4. Slow cook: Cook on low for 7 hours until the lamb is tender and the flavors are well combined.
5. Add the apricots: Stir in the chopped dried apricots and let them heat through for the last 10 minutes of cooking.
6. Serve and garnish: Serve hot, scattered with fresh coriander leaves, alongside yoghurt & mint raita, and rice or couscous.

Recipe Tips

• Brown the lamb properly: Sear the lamb until it’s deeply browned to lock in flavor before adding it to the slow cooker. This step is key to a rich, hearty dish.
• Cut vegetables evenly: Chop the sweet potato and carrots into similar-sized chunks so they cook evenly and don’t turn mushy.
• Use fresh spices: Check your spices for freshness as stale spices can dull the flavor. Fresh cumin and paprika make a big difference.
• Add apricots at the end: Stir in the dried apricots during the last 10 minutes of cooking to keep their texture and sweetness. Adding them too early may cause them to dissolve.
• Season to taste at the end: After cooking, taste the dish and adjust the seasoning with salt or honey to balance the flavors.

Recipe FAQs and Variations

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