Moroccan Slow Cooked Lamb
Delight your taste buds with the warm, aromatic flavors of Moroccan Slow Cooked Lamb, a show-stopping centerpiece perfect for gatherings or cozy family dinners. This melt-in-your-mouth bone-in lamb shoulder is slow-cooked to perfection with a medley of fragrant spices like cumin, cinnamon, and turmeric, infused with saffron for a subtle golden hue. Sweet potatoes, carrots, dried apricots, and chickpeas add rich textures and a touch of natural sweetness, balanced by the savory depth of a spiced tomato and stock base. Finished with fresh cilantro and toasted slivered almonds, this hearty dish pairs beautifully with fluffy couscous or warm flatbread. With minimal prep and the magic of slow cooking, this recipe delivers tender, pull-apart lamb in a vibrant, flavor-packed sauce that's sure to impress. Perfect for fans of Moroccan cuisine or anyone seeking comforting, exotic flavors!
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Recipe Information
Ingredients
- 2 kg bone-in lamb shoulder
- 3 tbsp olive oil
- 2 onion (finely chopped)
- 4 garlic cloves (minced)
- 1 tsp ground cinnamon
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp paprika
- 1 tsp ground turmeric
- 0.5 tsp saffron threads (soaked in 2 tbsp warm water)
- 750 ml chicken or beef stock
- 2 tbsp honey
- 400 g diced tomatoes (canned)
- 2 sweet potatoes (peeled and cut into chunks)
- 3 carrots (peeled and cut into chunks)
- 150 g dried apricots (halved)
- 400 g chickpeas (canned, drained and rinsed)
- 2 tbsp fresh cilantro (chopped, for garnish)
- 2 tbsp slivered almonds (toasted, for garnish)
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
Preheat your oven to 160°C (320°F) or set a slow cooker to low heat.
Season the lamb shoulder with salt and pepper on all sides.
Heat 2 tablespoons of olive oil in a large oven-safe pot or skillet over medium-high heat. Sear the lamb until golden brown on all sides, about 4-5 minutes per side. Remove and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the pot. Add the chopped onions and cook for 5-7 minutes until softened.
Add the minced garlic, cinnamon, cumin, coriander, paprika, and turmeric. Stir well and cook for 1-2 minutes until fragrant.
Deglaze the pot by pouring in the chicken or beef stock and scraping any browned bits from the bottom of the pan.
Stir in the saffron water, honey, diced tomatoes, sweet potatoes, carrots, dried apricots, and chickpeas.
Return the seared lamb shoulder to the pot, nestling it into the mixture. Cover with a lid and transfer to the oven or slow cooker.
Cook in the oven for 3.5-4 hours (or 6-8 hours in a slow cooker on low) until the lamb is tender and easily pulls apart with a fork.
Once cooked, carefully remove the lamb and shred if desired. Taste the sauce and adjust seasoning with salt and pepper as needed.
Serve the lamb with the sauce, vegetables, and a side of couscous or flatbread. Garnish with fresh cilantro and toasted slivered almonds before serving.
Nutrition Facts
Calories |
7093 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 464.4 g | 595% | |
| Saturated Fat | 168.8 g | 844% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1500 mg | 500% | |
| Sodium | 8389 mg | 365% | |
| Total Carbohydrate | 354.4 g | 129% | |
| Dietary Fiber | 65.5 g | 234% | |
| Total Sugars | 177.8 g | ||
| Protein | 414.9 g | 830% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 945 mg | 73% | |
| Iron | 52.2 mg | 290% | |
| Potassium | 10964 mg | 233% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
