Slow cooker Moroccan lamb

    8 hours 20 min

    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.


    263 people made this

    Serves: 6 

    • salt and pepper, to taste
    • 2 tablespoons plain flour
    • 1.5kg lamb shoulder, diced
    • 4 tablespoons olive oil
    • 2 onions, chopped
    • 2 cloves garlic, minced
    • 2 tablespoons coriander seeds
    • 2 tablespoons cumin seeds
    • 110g sultanas
    • 140g ready to eat dried apricots, chopped
    • chopped fresh coriander, to taste
    • juice of 1/2 lemon
    • 300ml lamb or vegetable stock
    • chopped fresh mint, to taste
    • 110g pitted black olives

    Prep:20min  ›  Cook:8hr  ›  Ready in:8hr20min 

    1. Preheat the slow cooker to Low setting.
    2. 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.
    3. Combine all other ingredients in the slow cooker, reserving some fresh mint and olives for garnish, and give a good stir.
    4. 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.

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    Reviews in English (5)


    This was absolutely delicious. The only ingredient I added was a preserved lemon. The meat was melting and the spices just right. Will definitely do again.  -  14 Oct 2014


    Made a really great meal on a wet miserable day. We scaled it down for two and had to add more liquid than in receipe. Also added some toasted pine nuts. Served with couscous and kale.  -  29 Nov 2015


    Followed recipe exactly and was really pleased with the result. A perfect winter warmer.  -  09 Feb 2015