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Slow cooker Moroccan lamb stew | Daily Dine

Slow cooker Moroccan lamb stew

Warm up with our easy slow cooker lamb stew, with aromatic spices and bags of flavour. This simple, crowd-pleasing dish takes just 10 minutes to prep

dinnermain-coursemoroccan🏠comfort-food⚡easylambslow-cooker

Prep Time: 10 minutes

Cook Time: 540 minutes

Total Time: 550 minutes

Servings: 6

Nutritional Information

Calories:488 kcal

Carbohydrate:7 g

Fat:35 g

Dietary Fiber:3 g

Protein:34 g

Saturated Fat:14 g

Sodium:1 mg

Sugar:5 g

Ingredients

2 tbsp olive oil or rapeseed oil

1kg diced lamb shoulder

2 onions halved and sliced

5 garlic cloves crushed

thumb-sized piece ginger peeled and grated or finely chopped

1 tbsp ground cumin

1 tbsp ground coriander

1 tsp ground cinnamon

pinch saffron (or turmeric, to add colour)

1/2 large or 1 small preserved lemon skin only, finely chopped

1 tbsp tomato purée

600ml hot beef stock or lamb stock

1 tbsp honey

1 lemon zested, plus a squeeze of juice

80g pitted Kalamata olives

handful chopped mint coriander or parsley (or a combination)

couscous or rice, to serve

Instructions

Step 1
Set the slow cooker to low. Heat 1 tbsp oil in a pan and brown the lamb in batches, transferring to the slow cooker as you go. Add the remaining oil and the onions to the pan and cook for 8-10 mins until softened. Tip in the garlic and ginger and stir for 1-2 mins, then add the spices, preserved lemon and tomato purée. Warm through, then tip into the slow cooker. Swirl some water around the pan, then pour into the slow cooker along with the stock. Season, cover and cook for 6-8 hrs.
Step 2
Once the meat is really tender, turn the heat up to high. Add the honey, lemon and olives and cook for 20-30 mins. Top with the herbs and serve with couscous or rice.