Best 2 Moroccan Slow Cooked Lamb Recipes

Embark on a culinary adventure as we delve into the art of creating a tantalizing and flavorful Moroccan slow cooked lamb dish. This traditional North African delicacy, bursting with rich spices, tender meat, and aromatic broth, will transport you to the vibrant souks and bustling medinas of Morocco. Prepare to indulge in a symphony of flavors as we guide you through selecting the finest ingredients, preparing the succulent lamb, and combining an array of exotic spices to create a dish that will leave you craving for more.

Here are our top 2 tried and tested recipes!

MOROCCAN SLOW-COOKED LAMB

Moroccan Slow-Cooked Lamb image

Categories Soup/Stew Ginger Lamb Tomato Stew Dinner Apricot Chickpea Winter Cinnamon Coriander Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 18

Ingredients

1 tablespoon ground cumin
2 teaspoons ground coriander
1 1/2 teaspoons salt
1 teaspoon fennel seeds
1/2 teaspoon cayenne pepper
1/2 teaspoon ground black pepper
2 1/2 pounds trimmed boned lamb shoulder, cut into 1 1/2- to 2-inch pieces
4 tablespoons olive oil, divided
1 large onion, finely chopped
1 tablespoon tomato paste
2 cups low-salt chicken broth
1 15 1/2-ounce can garbanzo beans (chickpeas), drained
1 cup dried apricots (about 5 ounces)
2 large plum tomatoes, chopped
2 cinnamon sticks
1 tablespoon minced peeled fresh ginger
2 teaspoons (packed) grated lemon peel
2 tablespoons chopped fresh cilantro

Steps:

Mix first 6 ingredients in large bowl. Add lamb and toss to coat. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Working in batches, add lamb to skillet and cook until browned on all sides, turning occasionally and adding 2 more tablespoons oil to skillet between batches, about 8 minutes per batch. Transfer lamb to another large bowl after each batch.
Add onion and tomato paste to drippings in skillet. Reduce heat to medium; sauté until onion is soft, about 5 minutes. Add broth, garbanzo beans, apricots, tomatoes, cinnamon sticks, ginger, and lemon peel and bring to boil, scraping up browned bits. Return lamb to skillet and bring to boil. Reduce heat to low, cover, and simmer until lamb is just tender, about 1 hour. Uncover and simmer until sauce thickens enough to coat spoon, about 20 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Rewarm over medium-low heat, stirring occasionally.)
Transfer lamb and sauce to bowl. Sprinkle with cilantro and serve.

SLOW COOKED MOROCCAN LAMB SHANKS

Slow Cooked Moroccan Lamb Shanks image

I have another recipe for Moroccan lamb shanks that we really enjoy, but I thought I would experiment a bit more the other day with some more flavours. We really enjoyed how they turned out and for us the flavour had just the right amount of spice. I cooked ours on the stove top on a really low heat for about 4 1/2-5 Hours and the lamb came out falling off the bone as lamb shanks should. I am not sure how long these would need in a slow cooker as I do not own one, so if anyone does them that way please let me know.

Provided by The Flying Chef

Categories Lamb/Sheep

Time 5h15m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

4 lamb shanks
2 tablespoons olive oil, divided use
1 onion, chopped finely
5 garlic cloves, crushed
1 tablespoon cumin
2 teaspoons ground coriander
2 teaspoons cinnamon
3/4 teaspoon cayenne pepper
1 teaspoon grated fresh ginger
1/2 cup white wine
4 cups water
4 teaspoons instant chicken bouillon granules
1 tablespoon tomato paste
4 tablespoons honey
2 tablespoons hot mango chutney
10 dried apricots, chopped finely
1 1/2 tablespoons cornflour

Steps:

Heat 1 tablespoon of olive oil in a large pan add lamb and cook until shanks are browned all over.
Heat remaining olive oil in a large saucepan, add onion and garlic, cook until onion softens.
Add cumin, coriander, cinnamon, cayenne and ginger, stir until fragrant.
Add wine, water, stock granules, paste, honey and chutney, bring to the boil, add lamb shanks, reduce heat to low, cook, covered, for approx 41/2-5 hours, until lamb is falling off the bone, turn shanks several time during cooking.
About 10 Min's before the end of cooking, add apricots, stir to combine.
Remove shanks and cover with foil to keep warm.
Mix a little water with the cornflour, add to liquid, bring to the boil, stir until sauce becomes a gravy consistency, it will not be super thick.
I served ours over couscous and poured the sauce around the dish.

Tips:

Use high-quality lamb for the best flavor.
Brown the lamb in a large pot or Dutch oven over medium-high heat before adding the other ingredients.
Add plenty of aromatic vegetables, such as onions, carrots, and celery, to the pot.
Use a variety of spices, such as cumin, coriander, and paprika, to flavor the lamb.
Add dried fruits, such as apricots or raisins, to the pot for a sweet and savory flavor.
Cook the lamb on low heat for at least 8 hours, or until the meat is fall-apart tender.
Serve the lamb with rice, couscous, or your favorite side dish.

Conclusion:

Moroccan slow-cooked lamb is a flavorful and tender dish that is perfect for a special occasion or a weeknight meal. With a few simple ingredients and a little time, you can create a delicious and satisfying dish that your family and friends will love. So next time you're looking for a new and exciting way to cook lamb, give this Moroccan slow-cooked lamb recipe a try.

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