Slow Cooker Moroccan Lamb with apricots and chickpeas. A great meal to make in the morning, ready for dinner time. The flavours in this recipe are so moreish, it's guaranteed you'll be making this more than once!
Don't you just love a meal where you throw everything in the slow cooker and at the end of the day it's done? This Moroccan Lamb with Apricots and Chickpeas is the perfect comfort food. I made mine with a combination of lamb neck chops and steaks. I made a large batch because I wanted to freeze some for later.
You could make this with any kind of lamb chops or sliced up pieces of lamb, just cook it until it is the meat is tender and falling off the bone. Lamb shanks would work really well too. To up the vege factor in this dish I have added carrots and onion, also the dried apricots add a lovely fruity flavour in the rich Moroccan gravy. If you are a fan of Moroccan flavours, be sure to check out my Moroccan Lamb Pies and my Moroccan Chicken Salad.
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Ingredient notes:
- Lamb: Lamb has a deeper, slightly earthy taste compared to beef or chicken, which makes dishes feel hearty and satisfying.
- Apricots: Apricots add a natural sweetness that balances the rich, slightly earthy flavour of lamb, preventing it from feeling too heavy.
- Chickpeas: Chickpeas absorb all those delicious juices from the lamb, spices and apricots, making them incredibly tasty. Chickpeas also add fibre and plant-based protein, making the meal more wholesome and satisfying.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Add all of the ingredients to the slow cooker apart from stock and spices. In a small bowl or jug add all of the spices to the stock and whisk together. Pour into the slow cooker.
Mix everything together and cook on high for 4+ hours or low for 6+ hours until the meat is falling off the bone. Stir every two hours if you are at home to do so. Check the flavour of the sauce and season with salt and pepper
Serve on top of couscous with parsley and a dollop of yoghurt garnish.
This recipe makes a lot so if you have leftovers you can easily freeze in airtight containers or ziplock bags. Perfect on top of rice, couscous, jacket potatoes or as a pie filling in pastry or filo.
Hint: If you use chops that are quite fatty, spoon off and discard the extra fat that has risen to the top before serving.
Recipe FAQs:
To make this in the oven: Add all of the ingredients to a large casserole dish and cook for 2 hours at 170.C with the lid on. Then remove lid and cook for 30 mins until it looks amazing and the meat is falling off the bone.
This recipe makes a large batch to feed around 8-10 people so if you only have few in your family you can freeze it in batches for later. You could use the leftovers to make a tasty Moroccan lamb pie or rolled up in filo would be delicious as well.
Sure thing! This meal could also be served with cooked rice or even mashed potatoes.
Storage:
Store any leftover Slow Cooker Moroccan Lamb in an airtight container in the fridge for up to three days. Reheat in the microwave until piping hot.
You can freeze any leftovers for up to 3 months in a sealed container or bag.
Top tips:
If you are missing any of the spices don't worry it's ok to leave 1 or 2 out, it will still have great flavour.
Related Recipes:
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Slow Cooker Moroccan Lamb
Tender, slow cooked lamb with Moroccan spices, apricots and chickpeas.
Ingredients
- 1 kg lamb chops, steaks, shanks
- 1 onion, sliced
- 1 carrot, chopped
- 1 can chickpeas, rinsed and drained
- 1 can crushed tomatoes
- 2 Tbsp flour
- 1 cup natural yoghurt
- ½ cup dried apricots, chopped (100g)
- 1 cup beef stock
Spices
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground ginger
- 1 tsp cinnamon
- 1 tsp turmeric
- 1 tsp salt
- 1 tsp brown sugar
Instructions
- Add all of the ingredients to the slow cooker apart from stock and spices.
- In a small bowl or jug add all of the spices to the stock and whisk together. Pour into the slow cooker.
- Mix everything together and cook on high for 4+ hours or low for 6+ hours until the meat is falling off the bone. Stir every two hours if you are at home to do so.
- Check the flavour of the sauce and season with salt and pepper.
- Serve on top of couscous with parsley and a dollop of yoghurt garnish.
Notes
- Serve with couscous or rice
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 569Total Fat: 33gSaturated Fat: 16gTrans Fat: 2gUnsaturated Fat: 15gCholesterol: 142mgSodium: 594mgCarbohydrates: 20gFiber: 4gSugar: 10gProtein: 48g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Charlotte says
This looks delicious! Can I swap the lamb for chicken?
VJ cooks says
Sure!
Tracy Webber says
how much cous cous?
VJ cooks says
It depends how much you want to eat and how many people you are serving. Recommendations range between 50-100g of dried couscous per person.
Fiona Smith says
This was totally delicious. Incredibleflavorthatthe kids loved too! We had a lot of lamb chops left over after a bbq. They were already cooked but i slow cooked them & the meat was falling off the bone. Ill definitely make this again.
VJ cooks says
What a great way to use up leftover lamb! Sp pleased you all enjoyed them. Thanks for the feedback, Fiona.
Nikki Wright says
Could I use a mix of lamb shanks and chops, as Ive got 4 chops and 2 shanks
VJ cooks says
The shanks will take longer to cook thank the chops. I would add the chops in at the halfway point.
Sarah says
Can this be done in a Dutch oven rather than slow cooker - and what would the expected cook time be (for shanks).
VJ cooks says
I would cook it at 160°C for 2.5-3 hours.
Kerry says
Hi there! Wondering if I could replace the dried apricots with fresh ones or if they will add too much liquid/ become too mushy? Apricots are in season where I live and am trying to use up the bin we have! Cheers
VJ cooks says
Yum! You could use fresh apricots but I would only add them in towards the end of the cook. As you said, they would probably disintegrate if they were in the whole time. Which would still be yummy, but would mean you wouldn't get the little pops of sweetness.