I have never met a one pot meal that I’ve loved quite as much as this Moroccan lamb stew.
You can throw these ingredients in the slow cooker in less than 20 minutes in the morning. The tempting aromas will waft through your home all day, and when you sit down to this melt-in-your mouth meal at the dinner table, you’ll experience exotic comfort with every bite. What’s exotic comfort, you ask? Well, make the stew and find out.
This recipe is inspired by this one that I found many, many years ago in Sunset Magazine and has evolved over the years to something way better. Serve it with rice, cous cous, or – as I prefer it – just as it is.
Moroccan lamb stew ingredients
- 2 pounds lamb stew meat, (or shoulder cut into 1-2 inch chunks)
- 1/4 cup sprouted flour*
- 4 T. bacon fat or coconut oil
- 1- 1 1/2 onions, peeled and chopped
- 3 cloves garlic
- 1 inch fresh ginger
- 2 tsp. paprika
- 1 tsp. cinnamon
- 1/2 tsp. turmeric
- 1/2 tsp. cumin
- 1 pinch cayenne pepper
- 1 T. sea salt
- Zest of 1/2 lemon, (save lemon for juice)
- 2 potatoes (substitute with sweet potatoes or extra carrots if you prefer)
- 4 carrots 1 cup chicken stock
- 1/4 cup fresh cilantro
- 1/4 cup fresh flat-leaf parsley
- 1/3 cup pitted kalamata olives
*Gluten free? Substitute 1⁄4 cup arrowroot powder, in place of sprouted flour. Rather than adding additional arrowroot in step 5, mix it with a bit of cold, filtered water and use this white liquid to thicken the sauce when you have about 30 minutes of cooking remaining.
Moroccan lamb stew method
- Place lamb chunks into a large bowl, sprinkle with flour, and toss to coat the meat well, reserving any leftover flour for thickening in step 5.
- Heat fat in a large skillet and fry the meat in a single layer, using tongs to turn over meat until browned on all sides.
- Transfer browned meat to crockpot.
- Peel and chop onions; peel and mince garlic and ginger; zest 1⁄2 lemon. Add onions, garlic, ginger, spices, salt, and lemon zest to the pan and sauté until the flavors are well combined, scraping the browned bits from the bottom of the pan.
- Add chicken stock and simmer until a roux (thick sauce) forms. Sprinkle in additional flour to thicken if necessary.
- Pour onion/sauce mixture into the crockpot.
- Peel and cube potatoes and cut carrots into 1 inch chunks.
- Top with potatoes and carrots.
- Set to low and cook for 6-8 hours (until meat is very tender).
- Stir in cilantro, parsley, and olives, and a squeeze of lemon before serving.
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