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Crockpot Moroccan Lamb Casserole served in a rustic bowl, topped with toasted almonds and fresh parsley

Crockpot Moroccan Lamb Casserole

This Crockpot Moroccan Lamb Casserole is everything you want in a hearty, hands-off meal. Just 10 minutes of prep and 4 hours of slow cooking deliver melt-in-your-mouth lamb infused with warm Moroccan spices, sweet apricots, and a nutty almond crunch.
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Prep Time 10 minutes
Cook Time 4 hours 15 minutes
Total Time 4 hours 25 minutes
Servings: 4
Course: Main Course
Cuisine: Moroccan
Ingredients Method

Ingredients
  

  • 1 tablespoon coconut oil olive oil, or ghee
  • 1 medium white onion chopped
  • 1/2 teaspoon salt
  • 700 g lamb steak diced (1.5 lbs.)
  • 1 large carrot sliced thick
  • 4 small peeled ribbons of lemon rind
  • 1 teaspoon cinnamon powder
  • 1 1/2 teaspoons cumin powder
  • 1 1/2 teaspoons coriander seed powder
  • 1/2 teaspoon allspice or a few cloves optional
  • 1 teaspoon onion powder
  • 2 tablespoons lemon juice
  • 2 large cloves of garlic sliced
  • 6-7 dried apricots sliced into thirds
  • 1 tablespoon tomato paste
  • 2 bay leaves
  • 1 1/2 cups water
  • 1 teaspoon salt
  • 1/4 cup slivered almonds toasted
  • A handful of chopped fresh parsley

Method
 

  1. Heat your slow cooker insert or a large skillet over medium heat. Add coconut oil, diced onion, and a pinch of salt. Sauté for 2 minutes until the onion is translucent.
  2. Add the lamb, carrot slices, and lemon peels. Stir for another minute to lightly brown the lamb.
  3. Sprinkle the cinnamon, cumin, coriander, allspice, and onion powder over the mixture. Stir to release the spices' aroma.
  4. Add the lemon juice, garlic, dried apricots, tomato paste, bay leaves, water, and remaining salt. Mix well and bring to a boil.
  5. Transfer everything to your slow cooker base. Cook on HIGH for 4 hours, on MEDIUM for 6 hours, or on LOW for 8 hours.
  6. 6.Once done, remove the lid and transfer the slow cooker vessel back to the stove (or pour into a heat-safe pot). Cook on high heat uncovered for 10 minutes, stirring frequently to reduce the liquid slightly.
  7. Add the toasted almonds halfway through cooking and stir to combine. Save a few for garnishing.
  8. Season to taste with additional salt or chili if desired. Serve warm, topped with parsley and additional almonds.