Slow Cooker Moroccan Lamb Stew

A warming, fragrant stew of tender lamb, sweet potato, and dried apricots in a richly spiced broth, perfect for the slow cooker or stovetop.

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Prep Time 15

Cook Time 6

Stovetop 50

Servings: 8

Ingredients Equipment Method Notes

Ingredients

800 g lamb shoulder trimmed and cut into 3cm chunks
2 tbsp olive oil
1 large onion diced
4 garlic cloves minced
2 tbsp fresh ginger grated
2 tsp ground cumin
2 tsp ground coriander
1 tsp turmeric
1 tsp cinnamon
1/2 tsp cayenne pepper optional
1 large sweet potato cubed
2 cups butternut squash cubed
1 can 400g diced tomatoes
4 cups beef or lamb broth
1 cup dried apricots chopped
2 cups kale or spinach
Juice of 1 lemon
Salt and pepper to taste
Fresh cilantro and sliced almonds for garnish
Cooked quinoa or couscous to serve

Equipment

1 Pressure cooker
1 Pot

Method

Slow Cooker

Heat olive oil in a skillet over high heat. Season lamb with salt and pepper and brown in batches, 2 to 3 minutes per side. Transfer to slow cooker.
Add onion, garlic, ginger, and all spices to the slow cooker.
Add sweet potato, squash, tomatoes, broth, and apricots. Stir to combine.
Cook on Low for 7 to 8 hours or High for 4 to 5 hours, until lamb is very tender.
About 15 minutes before serving, stir in kale or spinach.
Add lemon juice and season with salt and pepper.
Serve over quinoa or couscous, garnished with cilantro and sliced almonds.

Stovetop

Heat olive oil in a large pot over high heat. Brown lamb in batches, 2 to 3 minutes per side. Set aside.
Reduce heat to medium, saute onion for 5 minutes.
Add garlic, ginger, and spices and cook for 1 minute.
Return lamb to pot. Add vegetables, tomatoes, broth, and apricots.
Bring to a boil, reduce heat, cover and simmer for 40 to 45 minutes until lamb is tender.
Stir in kale or spinach and cook for 5 minutes.
Add lemon juice, season, and serve as above.

Notes

Storage: Refrigerate for up to 4 days or freeze for up to 3 months.
Brain-health highlights: Anti-inflammatory spices (turmeric, ginger), protein and iron (lamb), antioxidants (vegetables).

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