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)

½ 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 your slow cooker to low. Heat 1 tablespoon of the oil in a frying pan and brown the lamb in batches. As each batch is browned, transfer the meat to the slow cooker to keep warm.

Step 2: Add the remaining oil to the pan along with the sliced onions. Cook for 8-10 minutes until softened and golden.

Step 3: Stir in the crushed garlic and grated ginger, cooking for 1-2 minutes until fragrant.

Step 4: Add the ground cumin, coriander, cinnamon, saffron (or turmeric), chopped preserved lemon, and tomato purée. Warm everything through, stirring well to combine.

Step 5: Transfer this onion and spice mixture into the slow cooker with the lamb. Pour a little water into the pan to loosen any browned bits, then pour that into the slow cooker as well.

Step 6: Add the hot beef or lamb stock. Season with salt and pepper, cover the slow cooker, and cook on low for 6-8 hours until the lamb is tender.

Step 7: When the meat is tender, turn the slow cooker to high. Stir in the honey, lemon zest and juice, and the pitted olives. Cook uncovered for 20-30 minutes to let the flavors meld and the sauce thicken slightly.

Step 8: Sprinkle the chopped fresh herbs over the stew just before serving. Serve hot with fluffy couscous or rice to soak up the delicious sauce.

Tips & Variations

If you can’t find preserved lemon, use extra lemon zest and a pinch of salt for a similar bright flavor.

For a more intense flavor, brown the lamb well in batches to develop a rich crust before slow cooking.

Add chopped root vegetables like carrots or parsnips at the start for extra heartiness.

Use fresh turmeric instead of saffron or powdered turmeric for a subtle difference in color and flavor.

Try swapping Kalamata olives for green olives to change the taste profile.

FAQs

Can I cook this stew in a regular pot instead of a slow cooker?

Yes, you can simmer the stew on low heat in a heavy-based pot for about 2-3 hours until the lamb is tender, stirring occasionally. Adjust the liquid if needed during cooking.

What can I serve instead of couscous or rice?

This stew pairs well with warm flatbreads like naan or pita, or you can serve it over mashed potatoes or roasted vegetables for a gluten-free option.