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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
