Slow Cooker Moroccan Lamb Stew Recipe

slow cooker morrocan lamb stew
  • Yield: 8 serving plates
  • Servings: 8
  • Prep Time: 10m
  • Cook Time: 8:00 h
  • Ready In: 8:10 h

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Nutritional Info

This information is per serving.

  • Calories

    308
  • Protein

    23.8 g
  • Carbohydrate

    37.4 g
  • Fat

    6.6 g
  • Cholesterol

    101.5 mg
  • Sodium

    103 mg

Slow cooker Moroccan lamb stew recipe. Cubed lamb with vegetables and spices cooked in a slow cooker. Very delicious Mediterranean stew! Do you like to prepare lamb in the slow cooker? If so, you may also like Lamb and Turnip Stew with Cilantro:

Slow Cooker Lamb and Turnip Stew with Cilantro

This home-style lamb and turnip stew has been updated with fresh sage and cilantro. Serve it over cooked white or brown rice.

Makes 4 servings

Ingredients: 1 pound (480 g) boneless lamb shoulder, fat trimmed and cut into cubes, 1 cup (250 ml) tomato juice, 1/2 cup (125 ml) dry red wine, 2 cups (500 ml) cubed potatoes, 2 cups (500 ml) cubed turnips, 1 medium yellow onion, peeled and chopped, 1 tablespoon (15 ml) minced garlic, 1 tablespoon (15 ml) fresh sage leaves, salt and freshly ground black pepper, to taste, 1/2 cup (125 ml) chopped fresh cilantro

Instructions: In a 6-quart (6L) slow cooker, combine all ingredients, except seasoning and cilantro. Cover the cooker and cook on low-heat setting for 6-8 hours or until meat is cooked through.

Turn off slow cooker and open the lid. Season the stew with salt and black pepper. Stir well. Transfer cooked stew to serving plates. Serve over cooked rice sprinkled with fresh cilantro.

Slow Cooker Moroccan Lamb Stew Recipe

Ingredients

  • 2 pounds (960 g) boneless lean leg of lamb, cut into cubes
  • 1 cup (250 ml) low-sodium fat-free chicken broth
  • 1½ cups chopped yellow onions
  • 1½ cups cubed potatoes
  • 2 large cloves garlic, peeled and minced
  • 2 teaspoons minced ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground turmeric
  • 1 bay leaf
  • salt and freshly ground black pepper
  • 1/4 cup (60 ml) toasted almonds or cashew nuts
  • chopped fresh cilantro, as garnish

Method

Step 1

In a 6-quart (6 L) slow cooker, combine all ingredients, except fresh cilantro, almonds, and seasoning. Stir well.

Step 2

Cover cooker and cook on low-heat setting for 6-8 hours.

Step 3

Turn off slow cooker and open the lid. Discard bay leaf. Season to taste with salt and black pepper and stir well.

Step 4

Transfer stew onto a rimmed serving platter. Sprinkle with toasted almonds and fresh cilantro (spoon sour cream if desired). Serve over cooked couscous.

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