1/1 Photo of Moroccan-Style Lamb
8 hrs 30 mins
From a BHG publication, Slow-Cooker -- All-Time Favorites. I used bone-in lamb neck, which is a great cut for this kind of dish, if you can find it. I have not made the couscous part of this recipe. The stew itself was delicious, and even better the next day.
My Private Note
Units: US | Metric
- 2 lbs lean boneless lamb
- 2 large onions, cut into wedges
- 2 cups chopped tomatoes
- 1 cup carrot, cut into 1 inch pieces
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon ground turmeric
- 2 cups chicken broth
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 (10 ounce) package instant couscous
- 1/4 cup raisins or 1/4 cup dried currants or 1/4 cup golden raisin
- 1Trim fat from meat and cut into 3/4 inch cubes.
- 2The recipe does not call for it, but I browned my meat and deglazed the skillet with some of the broth.
- 3Place meat and vegetables in 3 1/2 to 4 qt slow-cooker. Add broth and spices.
- 4Cover and cook on low for 9 to 10 hours, or on high for 4 1/2 to 5 1/2. I found that 8 hours was enough, and with newer slow cookers, I suggest you check earlier for doneness.
- 5If using low heat setting, turn to high.
- 6Remove meat and vegetables with slotted spoon and keep warm.
- 7Skim fat from the juices and reserve juice in the cooker.
- 8Stir the couscous and the raisins into the juices.
- 9Cover and cook for 5 to 7 minutes.
- 10Note: I just served it with rice, and personally would make the couscous in a saucepan;. If you are going to try the above, I would measure the juices to make sure you don't have too much and that you have enough.
- 11Note2: If using bone-in lamb, this will be more like 4 servings.
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Nutritional Facts for Moroccan-Style Lamb
Serving Size: 1 (300 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 320.2
- Calories from Fat 37
- Total Fat 4.2 g
- Saturated Fat 1.3 g
- Cholesterol 30.6 mg
- Sodium 298.6 mg
- Total Carbohydrate 51.3 g
- Dietary Fiber 4.8 g
- Sugars 8.5 g
- Protein 18.7 g