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Slow Cooker Moroccan Lamb Stew

A rich and aromatic Moroccan lamb stew made in the slow cooker with tender lamb, warm spices, vegetables, and a flavorful broth. This comforting dish is naturally low carb and packed with deep North African flavors.
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Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Servings: 6
Course: Dinner
Cuisine: Moroccan, North African
Calories: 390
Ingredients Method Notes

Ingredients
  

  • 2½ lb lamb shoulder cut into chunks
  • 2 tbsp olive oil
  • 1 medium onion diced
  • 4 garlic cloves minced
  • 2 cups beef or lamb broth
  • 1 cup diced tomatoes optional
  • 2 cups cauliflower florets
  • 2 celery stalks chopped
  • 1 cup zucchini chopped
  • 2 tbsp tomato paste
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp cinnamon
  • 1 tsp paprika
  • 1 tsp turmeric
  • ½ tsp ginger powder
  • 1 tsp salt
  • ½ tsp black pepper
  • ¼ tsp cayenne pepper optional
  • 2 tbsp fresh cilantro or parsley chopped
  • 1 tbsp lemon juice

Method
 

  1. Season lamb chunks with salt and black pepper.
  2. Heat olive oil in a skillet and sear lamb pieces until browned for extra flavor.
  3. Transfer lamb to the slow cooker.
  4. Add onion, garlic, broth, tomato paste, tomatoes, cauliflower, celery, and zucchini.
  5. Sprinkle cumin, coriander, cinnamon, paprika, turmeric, ginger, and cayenne over the ingredients.
  6. Cover and cook on LOW for 7–8 hours or until the lamb becomes fork-tender.
  7. Stir in lemon juice and fresh cilantro before serving.
  8. Taste and adjust seasoning if needed.

Notes

For the best flavor, brown the lamb before slow cooking and allow the spices time to develop during the long cooking process.