Slow Cooker Moroccan Lamb Stew Recipe

Slow Cooker Moroccan Lamb Stew in a blue bowl.

5 from 5 votes

Slow Cooker Moroccan Lamb Stew Recipe

You would never guess just how much you could fall in love with slow-cooker Moroccan lamb stew. Enjoy the subtleties of Mediterranean spices, apricots, and slivered almonds.

Course Soup

Cuisine Moroccan

Keyword lamb stew, moroccan, paleo, recipe, slow cooker

Prep Time 25

Cook Time 6

Total Time 6 25

Servings people

Calories 585kcal

Cost 10

Ingredients

2 lb. lamb stew meat cut in 1-inch pieces
1 onion chopped
2 tomatoes diced
2 to 3 carrots peeled and sliced
2 parsnips peeled and sliced
10 dried apricots
2 cups beef or lamb stock
1 tbsp. ginger minced
2 garlic cloves minced
1 tbsp. ground cumin
1 tsp. fennel seeds
1 tsp. ground coriander
¼ tsp. ground cinnamon
¼ tsp. ground allspice
1 cinnamon stick
½ cup coconut milk
Fresh cilantro to garnish
2 tbsp. coconut oil
Sea salt and freshly ground black pepper

Instructions

Melt coconut oil in a skillet over medium heat.
2 tbsp. coconut oil
Brown the lamb on all sides, about 1 minute per side. Add all spices (cumin, fennel, coriander, ground cinnamon, ground allspice) to the meat, stir well, season to taste, and place in a slow cooker.
2 lb. lamb stew meat, 1 tbsp. ground cumin, 1 tsp. fennel seeds, 1 tsp. ground coriander, ¼ tsp. ground cinnamon, ¼ tsp. ground allspice, Sea salt and freshly ground black pepper
Add the chopped onion, garlic, and ginger to the pan and cook until soft, about 2 to 3 minutes; then add to slow cooker.
1 onion, 2 garlic cloves, 1 tbsp. ginger
Add the carrots, tomatoes, parsnips, and dried apricots to the slow cooker, along with the coconut milk.
2 tomatoes, 2 to 3 carrots, 2 parsnips, 10 dried apricots, ½ cup coconut milk
Pour the beef stock over everything, top with the cinnamon stick, cover, and cook on low for 6 to 8 hours.
2 cups beef or lamb stock, 1 cinnamon stick
Serve topped with fresh cilantro.
Fresh cilantro

Nutrition