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Slow Cooked Moroccan Lamb

Slow Cooked Moroccan Lamb

Try this fabulous Slow Cooked Moroccan Lamb using dried apricots instead of dates for something a little different.


  • 1kg Pasture Fed Diced Lamb
  • 1 onion, chopped
  • 2 tbsp tomato paste or 2 tomatoes diced
  • 2 big carrots, sliced
  • 2-3 potatoes, cut into large quarters (keep them big so they don’t break down too much in the cooking process)
  • 10 preservative free dried apricots (they will be brown, not orange).  You can use dates if you can’t find apricots.
  • 2 cups lamb or beef stock
  • 1 tbsp ginger, minced
  • 2 garlic cloves, minced
  • 1 tbsp ground cumin
  • 1 tsp fennel seeds
  • 1 tsp ground coriander
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground allspice
  • 1 cinnamon stick
  • 1/2 cup coconut cream
  • fresh coriander to serve


  • Melt oil in fry over medium heat and brown lamb in batches adding each batch to the slow cooker when done.
  • Place all the spices in the pan and stir for 1 minute until fragrant.
  • Add the onion, garlic and ginger to the pan and cook until soft and then place in slow cooker.
  • Put the remaining ingredients such as vegetables, tomato paste, stock, coconut cream and apricots into the slow cooker and give it a big stir .  Top with a cinnamon stick and cover and cook on low for 6 to 8 hours.
  • Serve your Slow Cooked Moroccan Lamb in bowls topped with coriander.  It’s best served with rice and flat bread or a yummy cauliflower mash.

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