Lamb stew with couscous on plate with fork

Slow cooker Moroccan lamb stew

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(10 ratings)

Prep: 10 mins Cook: 7 hrs - 9 hrs

Easy

Serves 6

Warm up with our easy slow cooker lamb stew, with aromatic spices and bags of flavour. This simple, crowd-pleasing dish takes just 10 minutes to prep

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal488
  • fat35g
  • saturates14g
  • carbs7g
  • sugars5g
  • fibre3g
  • protein34g
  • salt1g
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Ingredients

  • 2 tbsp olive oil or rapeseed oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1kg diced lamb shoulder
  • 2 onions, halved and sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 5 garlic cloves, crushed
  • thumb-sized piece ginger, peeled and grated or finely chopped
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 tsp ground cinnamon
  • pinch saffron (or turmeric, to add colour)
    Saffron

    Saffron

    sah-fron

    The stigma of a type of crocus, saffron threads have a pungent and distinctive aroma and flavour…

  • 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
    Honey

    Honey

    huh-nee

    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • 1 lemon, zested, plus a squeeze of juice
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 80g pitted Kalamata olives
  • handful chopped mint, coriander or parsley (or a combination)
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • couscous or rice, to serve
    Couscous

    Couscous

    koos-koos

    Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…

Method

  1. Set the slow cooker to low. Heat 1 tbsp oil in a pan and brown the lamb in batches, transferring to the slow cooker as you go. Add the remaining oil and the onions to the pan and cook for 8-10 mins until softened. Tip in the garlic and ginger and stir for 1-2 mins, then add the spices, preserved lemon and tomato purée. Warm through, then tip into the slow cooker. Swirl some water around the pan, then pour into the slow cooker along with the stock. Season, cover and cook for 6-8 hrs.

  2. Once the meat is really tender, turn the heat up to high. Add the honey, lemon and olives and cook for 20-30 mins. Top with the herbs and serve with couscous or rice.

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Comments, questions and tips

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niomij
2nd Mar, 2019
5.05
Delicious! I I’ll be making this again
CJones97
26th Feb, 2019
What does "lemon, tested" mean??
goodfoodteam's picture
goodfoodteam
7th Mar, 2019
It's 'lemon, zested' ie the zest of the lemon removed with a fine grater.
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