Moroccan Lamb Casserole Slow Cooker Recipes

MOROCCAN LAMB CASSEROLE ( SLOW COOKER)

Moroccan Lamb Casserole ( Slow Cooker) image

Provided by Irena Macri

Categories Main

Time 4h25m

Yield 4

Number Of Ingredients 20

Ingredients

1 tablespoon coconut oil or ghee
1 medium white onion, chopped
1/2 teaspoon salt
700 g /1.5 lb lamb steak, diced
1 large carrot, sliced thick
4 peels of lemon (not 4 lemons, but rather 4 small peeled ribbons of the rind)
1 teaspoon cinnamon powder
1 1/2 teaspoon cumin powder
1 1/2 teaspoon coriander seed powder
1/2 teaspoon allspice (optional, a few cloves can be used instead
1 teaspoon onion powder
2 tablespoons lemon juice
2 large cloves of garlic, sliced
6-7 dried apricots, sliced in thirds
1 tablespoon tomato paste
2 bay leaves
1 1/2 cups water
1 teaspoon salt
1/4 cup toasted almond slivers
Handful of chopped fresh parsley

Steps:

If your slow cooker vessel is heatproof, place it on the stove over medium-high heat. Alternatively, use a large frying pan or saucepan for this first step.
Add the onion, coconut oil and salt and sauté for 2 minutes. Follow with the lamb, carrots and lemon peel, and stir through for a minute. Now add the spices and stir through to release the aromas before adding the rest of the ingredients (except for almonds and parsley). Stir through and bring to a boil.
Place the vessel with the lamb stew back on the slow cooker base and set to HIGH for 4 hours, MEDIUM for 6 or LOW for 8 hours. If using a different saucepan, transfer the contents to the slow cooker vessel and set the timer as mentioned above.
After 4 or more hours, as per your heat setting, transfer the slow cooker vessel to the stove and set the heat to high. Again, if the vessel is not heatproof, transfer the casserole contents into a saucepan. Cook uncovered for 10 minutes, stirring regularly, allowing some of the liquid to evaporate. Add the almonds half way through and mix together (reserve a few almonds for garnish). Taste for salt and feel free to add some chilli, if you like.
Serve with cauliflower rice or couscous, regular rice or some greens.

SLOW COOKER MOROCCAN LAMB STEW

Slow cooker Moroccan lamb stew image

Warm up with our easy slow cooker lamb stew, with aromatic spices and bags of flavour. This simple, crowd-pleasing dish takes just 10 minutes to prep

Provided by Cassie Best

Categories Dinner, Main course

Time 9h10m

Number Of Ingredients 17

Ingredients

2 tbsp olive oil or rapeseed oil
1kg diced lamb shoulder
2 onions, halved and sliced
5 garlic cloves, crushed
thumb-sized piece ginger, peeled and grated or finely chopped
1 tbsp ground cumin
1 tbsp ground coriander
1 tsp ground cinnamon
pinch saffron (or turmeric, to add colour)
½ large or 1 small preserved lemon, skin only, finely chopped
1 tbsp tomato purée
600ml hot beef stock or lamb stock
1 tbsp honey
1 lemon, zested, plus a squeeze of juice
80g pitted Kalamata olives
handful chopped mint, coriander or parsley (or a combination)
couscous or rice, to serve

Steps:

Set the slow cooker to low. Heat 1 tbsp oil in a pan and brown the lamb in batches, transferring to the slow cooker as you go. Add the remaining oil and the onions to the pan and cook for 8-10 mins until softened. Tip in the garlic and ginger and stir for 1-2 mins, then add the spices, preserved lemon and tomato purée. Warm through, then tip into the slow cooker. Swirl some water around the pan, then pour into the slow cooker along with the stock. Season, cover and cook for 6-8 hrs.
Once the meat is really tender, turn the heat up to high. Add the honey, lemon and olives and cook for 20-30 mins. Top with the herbs and serve with couscous or rice.

Nutrition Facts : Calories 488 calories, Fat 35 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 34 grams protein, Sodium 1 milligram of sodium

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.

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