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Cooked lamb on large plate with cous cous and apricot relish.
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5 from 1 vote

Slow Cooker Moroccan Lamb Shoulder

Slow Cooker Moroccan Lamb Shoulder is a flavor packed sensation that practically cooks itself. Easy family recipe, minimal effort needed.
Prep Time20 minutes
Cook Time4 hours
Total Time4 hours 20 minutes
Course: Dinner
Cuisine: Moroccan
Keyword: slow cooker moroccan lamb
Servings: 4
Calories: 682kcal
Author: Adrianne

Ingredients

Spice Rub

  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon ginger
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cinnamon
  • 1 teaspoon all spice
  • 1 teaspoon ground cloves
  • 1 teaspoon turmeric
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 3 tablespoons/60 grams butter unsalted

Lamb

  • 1.3 kg lamb shoulder Note 1
  • 1 cinnamon stick Note 2
  • 1 bay leaf Note 3

Apricot Tomato Relish

  • 1 large brown onion peeled and diced
  • 400 grams/14 oz chickpeas drained and rinsed, Note 4
  • 1 cup dried apricots sliced in half
  • 400 grams/14 oz crushed tomatoes
  • 1 cup/250 ml chicken stock
  • 1 tablespoon brown sugar

Instructions

  • Spice rub: add each of the dried spices to a small glass bowl and use a spatula to combine. Next add the butter and stir until the spice mix is consistently mixed in.
  • Lamb shoulder: place the lamb shoulder onto a clean, dry cutting board and use a folded piece of paper towel to pat dry.
  • Marinade: use a spatula or butterknife to spread the butter mixture onto the underside of the lamb. Then flip it to the other side and repeat.
  • Apricot tomato relish: lightly grease the slow cooker insert with cooking oil. Then add the diced onion, sliced apricots, chickpeas, crushed tomatoes, chicken stock and brown sugar.
  • Cook: next place the spiced lamb into the slow cooker and add the bay leaf and cinnamon stick to the top. Put the lid on and set the cook time to high and timer for 4 hours. Once the cook time is up, remove the lid and use tongs to take out the bay leaf and cinnamon stick (discard).
  • To serve: let the lamb rest for 5-10 minutes and use this time to cook some couscous according to packet instructions. Spread the cous cous out onto a serving platter and place the rested lamb on top. Stir the remaining ingredients in the slow cooker and then spoon this apricot tomato relish over the top. Sprinkle some fresh mint leaves over the top and serve with a mint yogurt sauce.

Video

Notes

  • Note 1 - Lamb shoulder: we want to use a bone in lamb shoulder. As it slow cooks the connective tissues break down. This results in fork tender meat that falls apart. 
  • Note 2 - Cinnamon stick: can be omitted if you don't have one. 
  • Note 3 - Bay leaf: as above. These both need to be removed after the cook time is up before the lamb is served. 
  • Note 4 - Chickpeas: or you can switch these out and use some chopped medjool dates in their place. 

Nutrition

Calories: 682kcal | Carbohydrates: 67g | Protein: 55g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 155mg | Sodium: 733mg | Potassium: 1734mg | Fiber: 14g | Sugar: 32g | Vitamin A: 1941IU | Vitamin C: 14mg | Calcium: 173mg | Iron: 10mg