Slow Cooker Moroccan Lamb Stew Recipe2021-02-03
- Cuisine: Mediterranean, Moroccan
- Course: Main Dish
- Skill Level: Advanced
- Add to favorites
- Yield: 8
- Servings: 8
- Prep Time: 10m
- Cook Time: 8:00 h
- Ready In: 8:10 h
Average Member Rating
(3.3 / 5)
5 People rated this recipe
This information is per serving.
Saturated Fat2.4 g
Trans Fat2.7 g
Unsaturated Fat0.7 g
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 a 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 the 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 a low-heat setting for 6-8 hours or until meat is cooked through.
Turn off the slow cooker and open the lid. Season the stew with salt and black pepper. Stir well. Transfer cooked stew to serving plates. Serve over the cooked rice sprinkled with fresh cilantro.
Slow Cooker Moroccan Lamb Stew Recipe
You may also like Pressure Cooker Moroccan Lemon Chicken or Slow Cooker Cilantro Coconut Shrimp
- 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
In a 6-quart (6 L) slow cooker, combine all ingredients, except fresh cilantro, almonds, and seasoning. Stir well.
Cover cooker and cook on a low-heat setting for 6-8 hours.
Turn off the slow cooker and open the lid. Discard bay leaf. Season to taste with salt and black pepper and stir well.
Transfer stew onto a rimmed serving platter. Sprinkle with toasted almonds and fresh cilantro (spoon sour cream if desired).