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Easy Slow Cooker Moroccan Lamb
This Easy Slow Cooker Moroccan Lamb is perfect for a healthy and nutritious midweek meal. Super simple to put together and packed full of flavour it's a real family favourite.
Course Main Course
Cuisine moroccan
Prep Time 10 minutes minutes
Cook Time 8 hours hours
0 minutes minutes
Total Time 8 hours hours 10 minutes minutes
Servings 4 people
Calories 530 kcal
500 grams Lean Diced Lamb 120 grams Dried Prunes 25 grams Fresh Coriander 120 grams Dried Apricots 2 tbsp Harissa Paste 2 x 400 grams Tins of Chopped Tomatoes 1 medium Lemon Zest ½ medium Lemon Juice 1 x 400 grams Tin of Chickpeas 150 grams Diced Butternut Squash Salt and Pepper To Taste
Finely chop or blitz the prunes and coriander in the food processor. Also chop the apricots into small pieces.
Add all the rest of the ingredients apart from the chickpeas and butternut squash to the slow cooker pot.
Stir the whole lot together to mix well.
Cook on low for 8 hours. An hour before you are ready to serve the lamb add the butternut squash and chickpeas.
Scatter the fresh coriander on top to serve.
Season carefully
Dial up the heat to suit your family
Add other vegetables and dried fruits
Top with slivered almonds (or pomegranate seeds) for added crunch
Use other cuts of meat such as neck or shoulder. Trim excess fat.
Freeze in a container for up to 3 months. Thaw in the fridge overnight before reheating until piping hot.
Calories: 530 kcal | Carbohydrates: 78 g | Protein: 37 g | Fat: 10 g | Saturated Fat: 3 g | Cholesterol: 81 mg | Sodium: 419 mg | Potassium: 1615 mg | Fiber: 14 g | Sugar: 38 g | Vitamin A: 5974 IU | Vitamin C: 24 mg | Calcium: 146 mg | Iron: 8 mg