Moroccan-Style Slow-Cooked Lamb Stew

Moroccan-Style Slow-Cooked Lamb Stew


  • 1kg lamb shoulder/ BBQ chops, cut into large chunks
  • 2 tablespoons olive oil
  • 2 onions, sliced
  • 4 garlic cloves, crushed
  • 1 Tbs grated ginger
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 2 tsp ground cinnamon
  • 1 tsp paprika
  • 1 tsp turmeric
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 cups beef or chicken stock
  • 1 can diced tomatoes
  • 1/2 cup chopped dried apricots
  • 1/2 cup raisins
  • 1/4 cup chopped fresh coriander
  • 1/4 cup chopped fresh parsley

The Victoria Hill Lamb Method 

  1. Preheat your slow cooker to high heat.

  2. Heat the olive oil in a large frying pan over medium-high heat. Add the lamb and cook until browned on all sides, about 5 minutes.

  3. Transfer the lamb to the slow cooker.

  4. Add the onions, garlic, ginger, cumin, coriander, cinnamon, paprika, turmeric, salt, and pepper to the frying pan. Cook for 3-4 minutes, stirring occasionally, until the onions are softened.

  5. Add the beef or chicken stock to the frying pan and stir to combine. Pour the mixture over the lamb in the slow cooker.

  6. Add the diced tomatoes, dried apricots, and raisins to the slow cooker. Stir to combine.

  7. Cover the slow cooker with a lid and cook on high heat for 4-6 hours or low heat for 8-10 hours, until the lamb is tender.

  8. Stir in the chopped fresh coriander and parsley just before serving.

  9. Serve the stew with couscous or rice, and garnish with additional fresh coriander and parsley if desired.

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