Fruity Moroccan Lamb

    6 hours 20 min

    Family favourite especially on cold winter days. Easy to make in the slow cooker. A hearty and warming supper. My toddler loves it too, and its a great way to get kids to eat fruit without them even noticing!

    Bedfordshire, England, UK
    13 people made this

    Serves: 4 

    • 500g diced lamb
    • 1 onion, chopped
    • 2 cloves garlic, chopped
    • 2 teaspoons ground ginger
    • 2 teaspoons ground allspice
    • 2 teaspoons cinnamon
    • 2 star anise
    • 1 large glass red wine
    • 3 or 4 tablespoons tomato puree
    • 1 tablespoon honey or agave nectar, optional
    • 1 handful dried apricots, halved
    • 1 handful dried prunes, halved
    • 1 pint boiling water
    • 1 small teaspoon chopped chilli

    Prep:20min  ›  Cook:6hr  ›  Ready in:6hr20min 

    1. Cook the chopped onion and garlic in a large pan until transluscent. Add the lamb and cook gently until lightly browned.
    2. Add all the dried spices to the lamb and stir throroughly to ensure all the meat is coated
    3. To the boiling water, add the tomato puree, chilli, red wine and honey or agarve nectar (if using). Mix well and add to the pan with the meat. Stir well and bring to the boil. Cook until the liquid has reduced by about a third and the alcohol has cooked off.
    4. Put in slow cooker and cook on low for at least 6 hours. I leave mine on all day, and check periodically adding more liquid if necessary.
    5. About 2 hours before serving, add the dried fruit to the slow cooker
    6. Serve with couscous - I mix the juice of half a lime and a handful of chopped coriander to the couscous before making up with hot water as per the packet instructions.

    Freezing tip

    I freeze up batches of this already mixed with couscous for toddler dinners!

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    Reviews in English (7)


    This dish was a fantastic success! The meat melted in the mouth and the sauce was delicious! Saying that, I used one tablespoon of tomato puree instead of three and threw in four chillis to make it HOT. I added one lamb stock cube to the boiling water and only used one star anise as it has quite a strong taste. I pre-cooked the lamb and then put it all in the slow cooker for 7 hours. A perfect dish for lamb lovers who like a lot of flavour.  -  18 Jun 2010


    no i did not like this it was too strong on the flavour side , but i had fun making it, if i tried again i would cut out the chillies and maybe the star anise  -  02 Nov 2011


    Wow! This was absolutely amazing! We're always on the lookout for new recipes using the slow cooker. This one was a knockout! We didn't have prunes and used honey instead of agave nectar and it turned out so very delicious! Thanks so much for sharing  -  26 Jun 2012  (Review from Allrecipes AU | NZ)