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.
- 1 teaspoon ground cumin
- 2 teaspoons ground coriander
- 1/4 teaspoon red pepper powder
- 1/4 teaspoon turmeric
- 1/2 teaspoon dried mint
- 1 and 1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 2 and 1/2 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
- 1/4 teaspoon cinnamon
- 1 and 1/2 cups chicken stock
- 3 cups tomato sauce (or 680 ml can)
- 1/2 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
- 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.
- Category: Stew
- Method: Slow Cooker
- Cuisine: Moroccan