Ingredients
Scale
- 2 lbs (900g) lamb shoulder, cut into 1.5-inch cubes
- 1 large onion, sliced
- 3 carrots, cut into chunks
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup (150g) dried apricots
- 3 cloves garlic, minced
- 2 tbsp ras el hanout spice mix
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- 1 tbsp tomato paste
- 2 cups (500ml) chicken broth
- Salt and pepper to taste
- 2 tbsp olive oil
- Fresh cilantro or parsley for garnish
- Toasted almonds for garnish (optional)
Instructions
- In a mixing bowl, combine ras el hanout, cumin, cinnamon, salt, pepper, and olive oil to create a spice paste.
- Coat lamb pieces in the spice paste and marinate for at least 1 hour (or overnight for more flavor).
- Layer sliced onions at the bottom of the slow cooker; add marinated lamb on top.
- Add carrots, chickpeas, and dried apricots evenly over the lamb.
- Mix tomato paste with chicken broth and pour over all ingredients.
- Cover and cook on low for 7-8 hours until lamb is tender.
- Adjust seasoning if needed before serving. Garnish with fresh herbs and enjoy!
- Prep Time: 20 minutes
- Cook Time: 7 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 15g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 9g
- Protein: 29g
- Cholesterol: 90mg