Moroccan-Style Lamb with Raisins and Apricots

Name: Moroccan-Style Lamb with Raisins and Apricots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tbsp (15 ml) cumin seeds; 1 tsp (5 ml) coriander seeds; 1 to 2 tbsp (15 to 25 ml) olive oil; 2 lbs (1 kg) trimmed stewing lamb, cut into 1-inch (2.5 cm) cubes; 1 onion, finely chopped; 1 tbsp (15 ml) minced ginger root; 1 tsp (5 ml) grated lemon zest; 1 tsp (5 ml) salt; 1/2 tsp (2 ml) cracked black peppercorns (approx.) (see Tip); 1 piece (1 inch/2.5 cm) cinnamon stick; 1/2 cup (125 ml) chicken stock; 1 tbsp (15 ml) freshly squeezed lemon juice; 1 tbsp (15 ml) liquid honey; Salt, optional; 1 cup (250 ml) dried apricots, chopped; 1/2 cup (125 ml) raisins; 1/4 cup (50 ml) finely chopped cilantro leaves

Servings: persons

1 tbsp (15 ml) cumin seeds
1 tsp (5 ml) coriander seeds
1 to 2 tbsp (15 to 25 ml) olive oil
2 lbs (1 kg) trimmed stewing lamb, cut into 1-inch (2.5 cm) cubes
1 onion, finely chopped
1 tbsp (15 ml) minced ginger root
1 tsp (5 ml) grated lemon zest
1 tsp (5 ml) salt
1/2 tsp (2 ml) cracked black peppercorns (approx.) (see Tip)
1 piece (1 inch/2.5 cm) cinnamon stick
1/2 cup (125 ml) chicken stock
1 tbsp (15 ml) freshly squeezed lemon juice
1 tbsp (15 ml) liquid honey
Salt, optional
1 cup (250 ml) dried apricots, chopped
1/2 cup (125 ml) raisins
1/4 cup (50 ml) finely chopped cilantro leaves

1
Works in slow cookers from 3 1/2 to 6 quarts
2
In a dry skillet over medium heat, toast cumin and coriander seeds, stirring, until fragrant and cumin seeds just begin to brown, about 3 minutes.
3
Immediately transfer to a mortar or a spice grinder and grind.
4
Set aside.
5
In same skillet, heat 1 tbsp (15 ml) of the oil over medium-high heat for 30 seconds.
6
Add lamb, in batches, and cook, stirring, adding more oil if necessary, until browned, about 4 minutes per batch.
7
Transfer to slow cooker stoneware.
8
Reduce heat to medium.
9
Add onion to pan and cook, stirring, until softened.
10
Add gingerroot, lemon zest, salt, peppercorns, cinnamon stick and reserved cumin and coriander and cook, stirring, for 1 minute.
11
Add stock and bring to a boil.
12
Transfer to slow cooker stoneware.
13
Stir well.
14
Cover and cook on Low for 7 to 8 hours or on High for 3 to 4 hours, until lamb is tender.
15
Add lemon juice and honey and stir well.
16
Season to taste with salt, if using.
17
Stir in apricots and raisins.
18
Cover and cook on High for 20 minutes, until fruit is warmed through.
19
Garnish with cilantro.
20
Discard cinnamon stick.

1043

kcal

Calories

Fat

Carbs

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

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

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 17 ingredients. The key ingredients include: 1 tbsp (15 ml) cumin seeds, 1 tsp (5 ml) coriander seeds, 1 to 2 tbsp (15 to 25 ml) olive oil, 2 lbs (1 kg) trimmed stewing lamb, cut into 1-inch (2.5 cm) cubes, and more.

Yes, Moroccan-Style Lamb with Raisins and Apricots falls under the Meat & Poultry 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!