About this recipe:This Moroccan lamb melts in the mouth after being lovingly slow cooked for several hours in a gorgeous blend of Moroccan herbs and spices. Easy to throw together and tasty enough for a family supper or causal dinner party. Great served with couscous or a fresh salad for a complete meal.
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Method Prep:20min › Cook:8hr › Ready in:8hr20min
Preheat the slow cooker to Low setting.
Season the flour then toss the lamb in the flour to coat. Warm half the oil over a medium heat and add the lamb. Cook and stir for 6 to 8 minutes to brown all over. Transfer to the slow cooker. In the same pan, warm the remainder of the oil then add the onion and garlic and cook and stir for 4 minutes until soft. Transfer to the slow cooker.
Combine all other ingredients in the slow cooker, reserving some fresh mint and olives for garnish, and give a good stir.
Cover and cook on Low for 6 to 8 hours until the lamb is tender.
As all slow cookers are different, you should check the liquid level every few hours and top up if necessary. Add just enough lamb stock to prevent the lamb from drying out.