Easy Slow Cooker Moroccan Lamb

slow cooker moroccan lamb in a serving dish with browned rice and broccoli near by as well as plates and cutlery

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

Cook Time 8

Total Time 8 10

Servings people

Calories 530kcal

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Ingredients

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

Instructions

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.

Video

Notes

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.

Nutrition