Moroccan Slow Cooked Lamb Recipe

Name: Moroccan Slow Cooked Lamb
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon ground cumin; 2 teaspoons ground coriander; 1 1/2 teaspoons salt; 1 teaspoon fennel seed; 1/2 teaspoon cayenne pepper; 1/2 teaspoon ground black pepper; 2 1/2 lbs trimmed boneless lamb shoulder, cut into 1 1/2- to 2-inch pieces; 4 tablespoons olive oil, divided; 1 large onion, finely chopped; 1 tablespoon tomato paste; 2 cups low sodium chicken broth; 1 (15 1/2 ounce) can garbanzo beans, drained (chickpeas); 1 cup dried apricot (about 5 ounces); 2 large plum tomatoes, chopped; 2 cinnamon sticks; 1 tablespoon minced peeled fresh ginger; 2 teaspoons packed grated lemon peel; 2 tablespoons chopped fresh cilantro

Servings: persons

1 tablespoon ground cumin
2 teaspoons ground coriander
1 1/2 teaspoons salt
1 teaspoon fennel seed
1/2 teaspoon cayenne pepper
1/2 teaspoon ground black pepper
2 1/2 lbs trimmed boneless lamb shoulder, cut into 1 1/2- to 2-inch pieces
4 tablespoons olive oil, divided
1 large onion, finely chopped
1 tablespoon tomato paste
2 cups low sodium chicken broth
1 (15 1/2 ounce) can garbanzo beans, drained (chickpeas)
1 cup dried apricot (about 5 ounces)
2 large plum tomatoes, chopped
2 cinnamon sticks
1 tablespoon minced peeled fresh ginger
2 teaspoons packed grated lemon peel
2 tablespoons chopped fresh cilantro

1
Mix first 6 ingredients in large bowl. Add lamb and toss to coat.
2
Heat 2 tablespoons oil in heavy large skillet over medium-high heat.
3
Working in batches, add lamb to skillet and cook until browned on all sides, turning occasionally and adding 2 more tablespoons oil to skillet between batches, about 8 minutes per batch.
4
Transfer lamb to another large bowl after each batch.
5
Add onion and tomato paste to drippings in skillet.
6
Reduce heat to medium; saute until onion is soft, about 5 minutes.
7
Add broth, garbanzo beans, apricots, tomatoes, cinnamon sticks, ginger, and lemon peel and bring to boil, scraping up browned bits.
8
Return lamb to skillet and bring to boil. Reduce heat to low, cover, and simmer until lamb is just tender, about 1 hour.
9
Uncover and simmer until sauce thickens enough to coat spoon, about 20 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Rewarm over medium-low heat, stirring occasionally.).
10
Transfer lamb and sauce to bowl. Sprinkle with cilantro and serve.

1359

kcal

Calories

Fat

Carbs

114

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 tablespoon ground cumin, 2 teaspoons ground coriander, 1 1/2 teaspoons salt, 1 teaspoon fennel seed, and more.

Yes, Moroccan Slow Cooked Lamb falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Moroccan Slow Cooked Lamb

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions