Slow Cooker Moroccan Lamb Stew
December 20, 2023 • 0 comments
Try Nate's favorite lamb recipe. This is a flavorful, rich and filling recipe. Enjoy!
Ingredients
- (2 tsp) Ground cumin
- (3 tsp) Coriander
- (1/2 tsp) Red pepper powder
- (1/2 tsp) Turmeric
- (1 1/2 tsp) Salt
- (1 tsp) Ground black pepper
- (2 Tbsp, divided) Olive oil
- (6 cloves) Garlic, minced
- (1 1/2 Tbsp) Fresh ginger, minced
- (1 tsp) Cinnamon
- (1 1/2 c) Chicken stock
- (3 c (or 680 ml can), or 1 large can of crushed tomatoes) Tomato sauce
- (1/2 c) Tomatoes, chopped
- (2 cans) Chickpeas, drained and rinsed
- (3 c) Cooked couscous, brown rice, or quinoa
- (2 c) Baby potatoes, halved
- (2 c) Carrots, diced
- (1 c) Spinach or chard, chopped (optional)
- (To taste) Fresh mint (for garnish)
- (A hearty dollop) Yogurt
- (2 shanks or 2 1/2 lbs lamb chops, cut into cubes) Lamb Shanks
Directions
Tools you'll need:
- A slow cooker or pressure cooker
Instructions
- Fully thaw pork roast before preparing.
- In a medium bowl, mix together the cumin, coriander, red pepper powder, turmeric, mint, salt, and pepper. Add lamb and toss to coat.
- In a large skillet, heat 1 Tbsp olive oil over medium heat. Add lamb and cook for about 6 minutes until browned on all sides. Transfer lamb to slow cooker.
- In the same skillet, heat the remaining 1 Tbsp of olive oil over medium heat. Add onion, garlic, ginger, and cinnamon. Cook for 5-6 minutes until the onion is soft and translucent.
- Add chicken stock and tomato sauce. Once the mixture starts to boil, remove from heat and add to slow cooker.
- Add tomatoes, chickpeas, carrots, and potatoes to slow cooker. Cover and cook on low for 6 hours, or on high for 3-4 hours. If using a pressure cooker, adjust time to 25 - 30 mins.
- Just before you’re ready to serve, add the spinach/chard and stir it in for about 1 minute, until wilted.
- Serve with a side of couscous, brown rice, or quinoa, topped with yogurt and fresh mint.
