Slow Cooker Moroccan Lamb with Apricots and Chickpeas. A great meal to make in the morning, ready for dinner time.
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.
How to make Moroccan Chicken with Apricots and Chickpeas:
To make this delicious meal just place all of the ingredients into the slow cooker. Then mix the spices: ginger, turmeric, cumin, cinnamon, ground coriander and salt with the beef stock. I also like to add a little bit of brown sugar which will balance out the acidity in the canned tomatoes.
Simply mix everything together and turn your slow cooker on. Then as it cooks during the day all of the flavours will come together and you’ll have one exceptional dish. If you’re missing any of the spices don’t worry just leave them out, I’m sure one or two spices won’t make a huge difference to the taste of the dish at the end.
I like to so serve my Moroccan lamb on top of couscous so it is like a tagine style meal. You can garnish it with fresh parsley and sliced almonds to make it look authentic.
Couscous is super versatile and such an easy grain to cook! For more yummy couscous inspiration, check out my recipes for Venison and Couscous Salad, One Pot Roast Chicken and Veggie Salad as well as my Roast Vegetable and Couscous Salad.
Common questions about Moroccan Lamb with Apricots and Chickpeas:
Can I swap the couscous out? Sure thing! This meal could also be served with cooked rice or even mashed potatoes.
How big is this meal? 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.
Can this be made in the oven as well? Yes! 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.
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- 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 (I use an oxo cube and boiling water)
- 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
- 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.
- 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.
- 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.
- If you use chops that are quite fatty, spoon off and discard the extra fat that has risen to the top before serving.
Nutrition Information:Yield: 8 Serving Size: 1
Amount 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.