Moroccan lamb

Prep 25 min
Total 6 hours 30 min
Makes 6 servings

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1.5 kg
cubed stewing lamb, or beef
garlic cloves, minced
carrots, thickly sliced
large potatoes, cut into quarters
onions, thinly sliced
1 tsp
1 tsp
1/2 tsp
ground ginger
1/2 tsp
1/2 tsp
1/2 tsp
1/2 tsp
hot-red-chili-flakes, or 1/4 tsp cayenne pepper
1 cup
chicken broth, or bouillon
1/2 cup
pitted green olives, optional
540-mL can
chickpeas, drained and rinsed (optional)


  • Trim fat from meat, then cut into similar-size chunks. Place in bowl of slow cooker. Add garlic, carrots, potatoes, onions, cumin, paprika, ginger, cinnamon, allspice, salt, chili flakes, broth and olives. Stir until well mixed.
  • Cover and cook until meat is tender, 5 to 6 hours on high or 9 to 10 hours on low. Then stir in chickpeas and continue cooking until warmed through, 15 to 30 minutes. Excellent spooned over couscous or rice. Stew will keep well, covered and refrigerated, up to 2 days or freeze up to 1 month.


Calories 388, Protein 49.9 g, Carbohydrates 17.1 g, Fat 12.9 g, Fibre 3.1 g, Sodium 684 mg.
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