The BBC Good Food logo
Member recipe
Member recipes are not tested in the GoodFood kitchen.

Robsta's Slow Cooker Spicy Moroccan Lamb

A star rating of 4 out of 5.1 ratingRate
Magazine subscription – your first 5 issues for only £5!
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4
A real nice winter warmer for a rainy day.


  • 500 g diced Lamb Leg or Fillet
  • 1 Large onion Chopped
  • 2 Carrots Chopped
  • 1 Stick of Celery - peeled and chopped
  • 3 large Garlic Clothes (Chopped)
  • 500 Ml Lamb or Chicken Stock
  • 2 CM Ginger - Peeled and Chopped
  • 1 tbsp ras al hanout
  • Handful of mint leaves
  • 400 g chopped tomatoes (tin)
  • 350 g of diced sweet potato / butternut squash.


  • STEP 1
    Add the lamb to a saucepan and gently brown all over. Remove from the pan and add to the slow cooker.
  • STEP 2
    Add the onions, carrots, celery garlic to the pan and gently soften in the lamb / oil juices, add the ras el hanout - mix well and move to the slow cooker.
  • STEP 3
    Add the tomotoes, stock and cook for around 6 hours or so. Then add the sweet potatoes, squash and cook for another 2 hours. Serve with the mint leaves in a bowl - proper lush.

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4 out of 5.1 rating

Sponsored content