Slow Cooked Moroccan Lamb

Tender, fragrant, and full of flavour, Slow Cooked Moroccan Lamb is a dish that deserves a spot on your menu all year round. Slow-cooked to perfection with warm spices, sweet apricots, and a hint of honey, it’s rich enough to be comforting on a chilly evening yet versatile enough for summer dining. Pair it with fluffy couscous and greens in winter, or serve it in warm flatbreads or pita with fresh salad for a light and vibrant summer meal.

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Slow Cooked Moroccan Lamb

Ingredients:

900g boneless lamb leg roast, trimmed of excess fat, cut into 3cm chunks

2 tablespoons olive oil

1 brown onion, roughly chopped

3 garlic cloves, crushed

⅔ cup dried apricots

2 cups salt-reduced beef stock

2 tablespoons Moroccan seasoning

2 tablespoons honey

1 cinnamon stick

Pinch of saffron threads

Instructions:

Heat 1 tablespoon of the olive oil in a large frying pan over medium-high heat. Cook the lamb in batches for 3–4 minutes, turning to brown all sides. Transfer each batch to a 4.5L slow cooker.

Add the remaining olive oil to the pan. Sauté the onion and garlic over medium heat for about 5 minutes or until softened. Stir in the Moroccan seasoning and cook for 1 minute, allowing the spices to release their fragrance. Transfer to the slow cooker.

Pour in the beef stock, then add the honey, cinnamon stick, and saffron. Stir gently to combine.

Slow cook for 7 hours.

Stir in the apricots, cover again, and cook for a further 1 hour on low until the apricots are soft and tender. Remove the cinnamon stick before serving.

Serving Suggestions:

Authentic style – Serve with fluffy couscous and lightly steamed green beans.

Rice option – Pair with jasmine or basmati rice for a softer, saucier combination.

Potato lovers – Try creamy mashed potato or roasted baby potatoes for a hearty twist.

Flatbread – Scoop into warm flatbreads or pita with a dollop of Greek yoghurt and fresh coriander.