5 words. Slow cooker Moroccan lamb stew. Juicy pieces of lamb slow-cooked to tender, melt-in-your-mouth perfection, combined with a handful of spices, potatoes and chickpeas.
Just take a minute to take that all in.
This lamb stew is a winter favourite but sometimes a recipe calls out to you when you least expect it.
I get my inspiration for recipe posts from a variety of things: cravings, restaurant menu items, ingredients lurking in my pantry or fridge, requests from my hubby, or simply what is on sale at the grocery store. Today's post is inspired by all of the above. I know that stews are a thing for the winter months, but sometimes you can't control those cravings calling your name. So when you're craving a stew and pre-chopped lamb is on sale at the grocery store, you become a believer in signs and you just can't say no.
Recipe
Slow Cooker Moroccan Lamb Stew
- Total Time: 6 hours 10 minutes
- Yield: 6 servings
Description
A bowl of flavourful and tender, juicy slow cooker Moroccan lamb stew served over a bowl of couscous is the ultimate Middle Eastern comfort food.
Ingredients
- 1 teaspoon ground cumin
- 2 teaspoons ground coriander
- ¼ teaspoon red pepper powder
- ¼ teaspoon turmeric
- ½ teaspoon dried mint
- 1 and ½ teaspoons salt
- ½ teaspoon ground black pepper
- 2 and ½ lbs. lamb shoulder chops, cut into 1-inch cubes
- 2 tablespoons olive oil, divided
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- ¼ teaspoon cinnamon
- 1 and ½ cups chicken stock
- 3 cups tomato sauce (or 680 ml can)
- ½ cup tomatoes, chopped
- 1 can chickpeas, drained and rinsed
- 2 cups baby potatoes, halved
- 1 cup spinach, chopped (optional)
- fresh mint (for garnish)
- 3 cups cooked couscous
Instructions
- In a medium bowl, mix together cumin, coriander, red pepper powder, turmeric, mint, salt and pepper. Add lamb and toss to coat.
- In a large skillet, heat 1 tablespoon oil over medium heat. Add lamb and cook for about 6 minutes until browned on all sides. Transfer lamb to slow cooker.
- In the same skillet, heat remaining 1 tablespoon of oil over medium heat. Add onion, garlic, ginger, and cinnamon. Cook for 5-6 minutes until onion is soft and translucent.
- Add chicken stock and tomato sauce. Once the mixture boils, remove from heat and add to slow cooker.
- Add tomatoes, chickpeas and potatoes to slow cooker. Cover and cook on low for 6 hours or on high for 3-4 hours.
- Just before you are ready to serve, add the spinach and stir it in for about 1 minute until wilted.
- Serve with a side of couscous and yogurt and top with fresh mint.
- Prep Time: 10
- Cook Time: 6 hours
- Category: Stew
- Method: Slow Cooker
- Cuisine: Moroccan
Robin says
when do you add the dried mint and chopped tomatoes? they are on the ingredient list but not in the directions?
Sam | Ahead of Thyme says
Thanks, Robin!! I have updated the recipe! The mint is added to the lamb marinade spices and the tomatoes is added to the slow cooker along with the chickpeas and potatoes. Thanks for catching that!
Elizabeth says
This recipe looks delicious. I'd don't have a slow cooker. Would it be similar to let it simmer on low in a pot on the stove?
Elizabeth / Confidentlyelegant.com
Sam | Ahead of Thyme says
Hi Elizabeth,
Yes, it would be similar to cooking on low over the stove. However, I would have to test it out before being able to tell you how long you would need to cook for...
Joanne Tabares says
I'm not a lamb fan since my grandmother used to always make it with mint jelly, but this looks great!
Chef Mireille says
love all the spices - Morroccan is one of my fave cuisines
Elise says
I am anxious to try this with a new client of mine who enjoys lamb and can use some healthier ways to prepare it.
Julie says
I'm so excited to try this. We love lamb stew but have never made it this way. Thanks!