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Moroccan Spiced Lamb Stew with Apricots and Chickpeas
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Course Main Course
Cuisine Moroccan
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board

Ingredients
  

  • 1.5 pounds boneless lamb shoulder, cut into 1-inch cubes
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon paprika
  • 1 can (15 ounces) chickpeas, drained and rinsed
  • 3/4 cup dried apricots, halved
  • 2 cups beef broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons chopped fresh cilantro

Instructions
 

  • Place the lamb cubes in the slow cooker. Add the diced onion and minced garlic on top.
  • Sprinkle the cumin, cinnamon, ginger, paprika, salt, and black pepper over the lamb and vegetables.
  • Pour in the beef broth and stir gently to distribute the spices.
  • Add the drained chickpeas and halved apricots, then stir once more to combine everything evenly.
  • Cover and cook on low for 7 to 8 hours, until the lamb is very tender.
  • Stir the stew, taste, and adjust salt if needed. Sprinkle with chopped cilantro before serving.

Notes

Taste the broth near the end of cooking and add a pinch more cinnamon if you prefer sweeter notes. Leftovers reheat well on the stovetop with a splash of broth to loosen the texture. Skip the cilantro if you do not have it on hand, or use parsley instead.
Course: Main Course
Cuisine: Moroccan
Equipment: Slow Cooker, Knife, Cutting Board