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MOROCCAN LAMB (Slow Cooker Edition)

Looking for a Delicious meal for Iftar? Or simply wanting a new recipe to warm your belly as these nights get colder-Look no further!

This recipe has delicious Warming and Hearty lamb meat (that will fall away from the bone) with the freshness and zing of Moroccan flavour!


  • 4 Lamb Shanks OR 1.5kg of Lamb Curry Pieces (available in-store)

  • 2 Brown Onions

  • 4 Garlic Cloves

  • 1 1/2 TBSP Flour (All Purpose)

  • 3 Cups Beef Stock

  • 1 TBSP Tomato Paste

  • 1 TBSP Olive Oil

  • 1 Lemon (Juice and Zest)

  • 1 1/2 TSP Sweet Paprika

  • 1 1/2 TSP Cumin

  • 1 1/2 TSP Ground Coriander

  • 1/4 TSP Ground Cloves

  • 1/8 TSP Cinnamon

  • Fresh Coriander

  • Salt to Taste

Preheat the Slow Cooker to High (Set for 3 hours)

Brown the meat on all sides in the Olive Oil (Adding pinch of Salt to the meat) before placing in the Slow Cooker-Leave enough Oil in the pan to fry the Onions. Stir over medium heat for a minute.

Add the garlic (crushed) and the spices and continue to fry for another minute (until spices get fragrant) and then the flower, stir until mixed.

Add Tomato Paste and stir for a minute before adding Beef Stock, Lemon Juice and salt-Scraping up any flavour from the bottom the pan. Bring to a simmer.

Add the contents to the Slow Cooker (making sure the meat is covered in the Stock Mixture) and cover. Leave for the 3 Hours-moving the meat around to ensure it does not dry out as liquid reduces.

After 3 hours or once meat is falling from the bone-Add lemon zest and fresh Coriander.

(We serve ours with Toasted Almonds and Dates)

Serve with Couscous, Mashed potato or Rice :)

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