Slow Cooker Moroccan Lamb Stew Recipe

Introduction

This Slow Cooker Moroccan Lamb Stew is a fragrant and tender dish that brings together warm spices, preserved lemon, and olives for a rich, comforting meal. Perfect for letting your slow cooker do the work while you relax.

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

1. Step 1: Set the slow cooker to low heat. Heat 1 tablespoon of the oil in a pan and brown the diced lamb in batches, transferring each batch to the slow cooker as it finishes.
2. Step 2: Add the remaining oil to the pan along with the sliced onions. Cook for 8–10 minutes until softened. Stir in the crushed garlic and grated ginger and cook for 1–2 minutes.
3. Step 3: Add the ground cumin, coriander, cinnamon, saffron (or turmeric), preserved lemon, and tomato purée to the pan. Warm through, then transfer everything into the slow cooker.
4. Step 4: Pour a little water into the hot pan, swirl to loosen any cooked bits, and add this to the slow cooker. Pour in the hot stock, season with salt and pepper, cover, and cook on low for 6–8 hours.
5. Step 5: When the meat is very tender, increase the slow cooker to high. Stir in the honey, lemon zest and juice, and the pitted Kalamata olives. Cook for a further 20–30 minutes to meld the flavors.
6. Step 6: Just before serving, scatter over the chopped herbs. Serve the stew hot, accompanied by fluffy couscous or rice.

Tips & Variations

• For a vegetarian twist, replace lamb with hearty vegetables like butternut squash and chickpeas, and use vegetable stock.
• If you can’t find preserved lemon, a mix of lemon zest and a pinch of salt can mimic its bright, tangy flavor.
• Adding a handful of dried apricots halfway through cooking adds a lovely sweet contrast.
• Serve with toasted almonds or pine nuts on top for added texture.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until steaming hot. This stew also freezes well for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of lamb?

Yes, lamb shoulder is ideal for slow cooking because it becomes tender, but you can also use lamb neck or shanks with similar results.

Do I need to brown the meat before slow cooking?

Browning the lamb adds depth of flavor and a nice color, but if you’re short on time, you can skip this step—just expect a milder taste.

Slow Cooker Moroccan Lamb Stew Recipe

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★★★★★

4.7 from 123 reviews

• Author: Jake
• Total Time: 7 hours 20 minutes
• Yield: 6 servings 1x

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Description

A rich and aromatic slow cooker Moroccan lamb stew featuring tender lamb shoulder, fragrant spices, preserved lemon, and olives, finished with fresh herbs and served with couscous or rice for a comforting and flavorful meal.

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Ingredients

Scale 1x2x3x

Meat and Protein

• 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
• ½ large or 1 small preserved lemon, skin only, finely chopped
• 1 lemon, zested, plus a squeeze of juice
• 80g pitted Kalamata olives
• Handful chopped mint, coriander or parsley (or a combination)

Spices and Seasonings

• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tsp ground cinnamon
• Pinch saffron (or turmeric, to add colour)
• 1 tbsp tomato purée
• 1 tbsp honey
• Salt and pepper, to season

Liquids and Oils

• 2 tbsp olive oil or rapeseed oil (divided)
• 600ml hot beef stock or lamb stock

To Serve

• Couscous or rice

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Instructions

1. Prepare the Slow Cooker and Brown the Lamb: Set your slow cooker to low heat. In a pan, heat 1 tablespoon of oil and brown the diced lamb shoulder in batches, ensuring a good sear on all sides. Transfer the browned lamb directly into the slow cooker as each batch is done.
2. Sauté Onions and Aromatics: Add the remaining tablespoon of oil to the same pan. Add the sliced onions and cook for 8-10 minutes until softened and lightly caramelized. Then add the crushed garlic and grated ginger, stirring for 1-2 minutes until fragrant.
3. Add Spices and Tomato Purée: Stir in the ground cumin, coriander, cinnamon, saffron (or turmeric), finely chopped preserved lemon skin, and tomato purée. Cook for a couple of minutes to allow the spices to warm through and release their aromas.
4. Combine Ingredients in Slow Cooker: Transfer the sautéed onion and spice mixture into the slow cooker with the browned lamb. Swirl some water in the pan to deglaze and pour this liquid into the slow cooker as well. Add the hot beef or lamb stock, season with salt and pepper, then cover and cook on low for 6 to 8 hours until the lamb is tender.
5. Finish with Honey, Lemon, and Olives: Once the meat is very tender, increase the slow cooker to high heat. Stir in the honey, lemon zest, lemon juice, and pitted Kalamata olives. Cook uncovered for another 20-30 minutes to meld the flavors and thicken the sauce slightly.
6. Serve: Sprinkle the stew with chopped fresh mint, coriander, or parsley before serving. Serve the stew hot with fluffy couscous or steamed rice for a complete meal.

Notes

• Preserved lemon adds a unique citrusy tang that defines Moroccan cooking; if unavailable, use extra lemon zest and a pinch of salt as a substitute.
• For a richer stew, use lamb stock instead of beef stock.
• You can prepare this stew a day ahead as it tastes even better the next day after the flavors have melded.
• Adjust the cooking time of the slow cooker based on the size of your lamb pieces to ensure tenderness.
• Use fresh herbs generously for brightening the rich stew flavors.

• Prep Time: 20 minutes
• Cook Time: 7 hours
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Moroccan

Keywords: Moroccan lamb stew, slow cooker lamb, North African stew, lamb shoulder recipe, slow cooked lamb, couscous recipe, Mediterranean stew