Description
A rich, spiced lamb stew chock-full of warm Moroccan flavors like cinnamon, cumin, and coriander, paired with tender apricots and aromatic lemon. Slow-cooked to perfection for a nourishing meal that feels like a culinary journey.
Ingredients
1.25 lb (570g) boneless lamb shoulder, cubed
1 cup dried apricots
1 medium onion, finely chopped
2 garlic cloves, minced
Zest and juice of 1 lemon
1 tbsp ground cumin
1 tbsp ground coriander
1 tsp ground cinnamon
1 tsp ground allspice
1 tsp salt
½ tsp black pepper
2 tbsp olive oil (or sesame oil)
1 cup carrot slices
2 tbsp water or vegetable broth (no animal fat)
3 tbsp flour, for dredging
1 tbsp chopped fresh cilantro (optional)
Crushed red pepper flakes (optional, to taste)
Instructions
1. Pat lamb dry and toss with 1 tbsp flour. Sauté in olive oil in a pan until sealed on all sides (optional for deeper flavor)
2. Layer lamb, onion, garlic, salt, and spices into the slow cooker
3. Add apricots, carrot, lemon zest, and 1 tsp of the broth/flour mixture
4. Pour in broth and water
5. Cook on low for 8 hours or high for 4 hours
6. Stir in remaining 1 tbsp flour to thicken
7. Simmer uncovered on ‘keep warm’ setting until desired consistency
8. Garnish with fresh cilantro before serving with couscous or yogurt
Notes
For halal compliance, ensure spices and broth are alcohol-free
Use gluten-free flour if needed
Add sautéed zucchini, bell peppers, or chickpeas for variation
Store in air-tight containers for up to 5 days
Freezes well up to 3 months
Leftovers make excellent packed lunches with flatbread
Nutrition
- Serving Size: 1 cup with couscous
- Calories: 420
- Sugar: 12g
- Sodium: 310mg
- Fat: 25g
- Saturated Fat: 9g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 33g
- Cholesterol: 85mg