Recipe: Slow-cooked Moroccan-style lamb

I made this wonderfully aromatic lamb stew in my slow cooker for two  – a much-loved appliance in my kitchen. You could, of course, do it in the oven, too, just keep the temperature on low (around 120C) and check that the stew doesn’t get too dry…add more stock if you need to.

Rubbing the spices thoroughly through the lamb before cooking adds an exotic flavour to the meat and the lovely brothy sauce. Healthy, delicious, quick and easy to make, this stew freezes beautifully, too.

Great flavours and healthy ingredients

Serves 2

For the rub

1 tsp cumin seeds

1 tsp coriander seeds

1 tsp fennel seeds

1 tsp dried mint

For the stew

400g neck of lamb, chopped into large chunks

230g tin of chopped tomatoes

215g tin of butter beans

215g tin of chickpeas

200ml lamb stock

1 cinnamon stick

2 chopped dried chilles

100g diced butternut

100g diced sweet potato

Grind all the rub ingredients together using a mortar and pestle. Add the lamb pieces and mix well so they are thoroughly coated with the spices.

Heat the slow cooker to high and pour in 1 tbsp vegetable oil. When it’s heated, add the lamb and stir, coating with the oil. Put the lid back on the slow cooker and let the lamb slowly brown for about 15 mins.

Add the stock, tomatoes, cinnamon stick and chillis. Replace the lid and cook for 1 1/2 hours on low.

Then add the chickpeas, beans, butternut and sweet potato and cook for another 1 hour.

Serve with crusty bread to mop up the juices.

stew in pot
The stew simmers in my much-used slow cooker for two



  1. Indeed Jane! It doesn’t get mega hot as you know but it works to brown it slightly and means all the juices from the browning are in the pot, too. Give it a try and tell me what you think.

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