Description
This Slow Cooker Moroccan Lamb Stew is a fragrant and tender dish that combines tender lamb shoulder with aromatic spices, preserved lemon, and olives. Slow-cooked to perfection, this stew captures the essence of Moroccan flavors and is perfect served over couscous or rice for a hearty, comforting meal.
Ingredients
Scale
Meat and Oil
- 2 tbsp olive oil or rapeseed oil
- 1kg diced lamb shoulder
Vegetables and Aromatics
- 2 onions, halved and sliced
- 5 garlic cloves, crushed
- thumb-sized piece ginger, peeled and grated or finely chopped
Spices and Flavorings
- 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
Liquids and Enhancers
- 600ml hot beef stock or lamb stock
- 1 tbsp honey
- 1 lemon, zested, plus a squeeze of juice
Finishers and Garnish
- 80g pitted Kalamata olives
- handful chopped mint, coriander or parsley (or a combination)
- couscous or rice, to serve
Instructions
- Brown the lamb: Set the slow cooker to low. Heat 1 tbsp of oil in a pan over medium-high heat. Brown the diced lamb shoulder in batches to avoid overcrowding, ensuring each piece gets a nice caramelized surface. Transfer the browned lamb pieces into the slow cooker as you go.
- Sauté the onions: Add the remaining tablespoon of oil to the same pan. Add the sliced onions and cook for 8-10 minutes until softened and slightly translucent.
- Add aromatics and spices: Stir in the crushed garlic and grated ginger, cooking for 1-2 minutes until fragrant. Then add ground cumin, coriander, cinnamon, pinch of saffron or turmeric, preserved lemon skin, and tomato purée. Warm the mixture through, stirring to combine the spices well.
- Transfer to slow cooker and add stock: Tip the onion and spice mixture into the slow cooker with the lamb. Swirl some water in the pan to loosen any browned bits, then pour this along with the hot beef or lamb stock into the slow cooker. Season with salt and pepper.
- Cook low and slow: Cover the slow cooker and cook on low for 6-8 hours, until the lamb is very tender and flavors are melded.
- Finish with honey, lemon, and olives: Once the meat is tender, increase the slow cooker setting to high. Stir in the honey, lemon zest and juice, and Kalamata olives. Cook uncovered for an additional 20-30 minutes to allow the flavors to combine and the sauce to slightly thicken.
- Garnish and serve: Sprinkle chopped fresh mint, coriander, parsley, or a combination on top. Serve the stew hot with fluffy couscous or rice to soak up the delicious sauce.
Notes
- Preserved lemon adds authentic flavor but can be substituted with additional lemon zest and a pinch of salt if unavailable.
- Using lamb stock enhances flavor, but beef stock works well too.
- For a spicier version, add a pinch of chili flakes with the spices.
- This stew tastes even better the next day as flavors continue to develop.
- If you prefer a thicker sauce, remove the lid and cook on high in the last 30 minutes to reduce the liquid.
- Prep Time: 20 minutes
- Cook Time: 6 hours 30 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Moroccan
Keywords: Moroccan lamb stew, slow cooker lamb recipe, lamb shoulder stew, Moroccan spices, preserved lemon, hearty stew
