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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. | aheadofthyme.com

Slow Cooker Moroccan Lamb Stew


  • Author: Sam | Ahead of Thyme
  • Prep Time: 10
  • Cook Time: 6 hours
  • Total Time: 6 hours 10 minutes
  • Yield: 6 servings 1x
  • Category: Stew
  • Method: Slow Cooker
  • Cuisine: Moroccan

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
  • 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

Instructions

  1. In a medium bowl, mix together cumin, coriander, red pepper powder, turmeric, mint, salt and pepper. Add lamb and toss to coat.
  2. 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.
  3. 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.
  4. Add chicken stock and tomato sauce. Once the mixture boils, remove from heat and add to slow cooker.
  5. Add tomatoes, chickpeas and potatoes to slow cooker. Cover and cook on low for 6 hours or on high for 3-4 hours.
  6. Just before you are ready to serve, add the spinach and stir it in for about 1 minute until wilted.
  7. Serve with a side of couscous and yogurt and top with fresh mint.