Middle Eastern cuisine frequently features lamb and this Slow Cooker Moroccan Lamb Stew recipe show off the best of lamb flavor! We’ve adapted this recipe from the American Lamb Board to use lamb stew meat and a seasoning blend to make it super simple for you to make at home. The base of the recipe and the picture are theirs – and boy does it look yummy! Try this recipe and expand your culinary horizons! Do you have a favorite lamb stew recipe or did you make any changes to this recipe? Let us know in the comments below, we’d love to hear them!
- 3 lb(s) Lamb Stew Meat
- 1 can(s) Diced Tomatoes (14.5 oz)
- 1 can(s) Chickpeas (do not drain)
- 1 Onion (14.5 oz)
- 4 clove(s) Garlic (drained and rinsed)
- 1.5 cup(s) Chicken Broth (chopped)
- .25 cup(s) Raisins (minced)
- 6 oz Swiss Chard
- 3 Tbsp Ras el Hanout
- 2 Tbsp Olive Oil (roughly chopped)
- Salt (or Moroccan style spice blend)
In a large nonstick skillet over medium heat, heat 1 tablespoon oil. Season lamb with salt and pepper. Cook, in batches if necessary, until browned on all sides, about 6 minutes.
Transfer the browned lamb to slow cookert. Add remaining 1 tablespoon oil to pan (if necessary); add onion, garlic, and cook until softened, about 8 minutes.
Add vegetables to the slow cooker, then pour in broth, tomatoes, chickpeas, raisins and Ras el Hanout or Morcoccan style seasoning.Cover and cook on low for 6 hours.
Once done cooking, stir in chopped greens and let cook until wilted, about 1 minute.
Serve a big ladle full of stew on top of couscous with a dollop of Greek yogurt. Enjoy and thanks to the American Lamb Council for this recipe! See the original version here.