Moroccan Slow Cooked Lamb

Delight your taste buds with the warm, aromatic flavors of Moroccan Slow Cooked Lamb, a show-stopping centerpiece perfect for gatherings or cozy family dinners. This melt-in-your-mouth bone-in lamb shoulder is slow-cooked to perfection with a medley of fragrant spices like cumin, cinnamon, and turmeric, infused with saffron for a subtle golden hue. Sweet potatoes, carrots, dried apricots, and chickpeas add rich textures and a touch of natural sweetness, balanced by the savory depth of a spiced tomato and stock base. Finished with fresh cilantro and toasted slivered almonds, this hearty dish pairs beautifully with fluffy couscous or warm flatbread. With minimal prep and the magic of slow cooking, this recipe delivers tender, pull-apart lamb in a vibrant, flavor-packed sauce that's sure to impress. Perfect for fans of Moroccan cuisine or anyone seeking comforting, exotic flavors!

Nutriscore Rating: 69/100

Prep Time:25 mins

Cook Time:240 mins

Total Time:265 mins

Servings: 6

Ingredients

• 2 kg bone-in lamb shoulder
• 3 tbsp olive oil
• 2 onion (finely chopped)
• 4 garlic cloves (minced)
• 1 tsp ground cinnamon
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp paprika
• 1 tsp ground turmeric
• 0.5 tsp saffron threads (soaked in 2 tbsp warm water)
• 750 ml chicken or beef stock
• 2 tbsp honey
• 400 g diced tomatoes (canned)
• 2 sweet potatoes (peeled and cut into chunks)
• 3 carrots (peeled and cut into chunks)
• 150 g dried apricots (halved)
• 400 g chickpeas (canned, drained and rinsed)
• 2 tbsp fresh cilantro (chopped, for garnish)
• 2 tbsp slivered almonds (toasted, for garnish)
• 1 tsp salt
• 0.5 tsp black pepper

Directions

Step 1

Preheat your oven to 160°C (320°F) or set a slow cooker to low heat.

Step 2

Season the lamb shoulder with salt and pepper on all sides.

Step 3

Heat 2 tablespoons of olive oil in a large oven-safe pot or skillet over medium-high heat. Sear the lamb until golden brown on all sides, about 4-5 minutes per side. Remove and set aside.

Step 4

Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the pot. Add the chopped onions and cook for 5-7 minutes until softened.

Step 5

Add the minced garlic, cinnamon, cumin, coriander, paprika, and turmeric. Stir well and cook for 1-2 minutes until fragrant.

Step 6

Deglaze the pot by pouring in the chicken or beef stock and scraping any browned bits from the bottom of the pan.

Step 7

Stir in the saffron water, honey, diced tomatoes, sweet potatoes, carrots, dried apricots, and chickpeas.

Step 8

Return the seared lamb shoulder to the pot, nestling it into the mixture. Cover with a lid and transfer to the oven or slow cooker.

Step 9

Cook in the oven for 3.5-4 hours (or 6-8 hours in a slow cooker on low) until the lamb is tender and easily pulls apart with a fork.

Step 10

Once cooked, carefully remove the lamb and shred if desired. Taste the sauce and adjust seasoning with salt and pepper as needed.

Step 11

Serve the lamb with the sauce, vegetables, and a side of couscous or flatbread. Garnish with fresh cilantro and toasted slivered almonds before serving.

Nutrition Facts

Serving size	4606.6 grams (4606.6g)

Amount per serving	% Daily Value*
Calories	7093

Total Fat 464.40g	595%
Saturated Fat 168.80g	844%
Polyunsaturated Fat 4.00g
Cholesterol 1500mg	500%
Sodium 8389mg	365%
Total Carbohydrate 354.40g	129%
Dietary Fiber 65.50g	234%
Total Sugars 177.80g
Protein 414.90g	830%

Vitamin D 0IU	0%
Calcium 945mg	73%
Iron 52mg	290%
Potassium 10965mg	233%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.6%

Protein: 22.9%

Carbs: 19.5%