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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
  • Skillet
  • Knife

Ingredients
  

  • 2 pounds lamb shoulder, cut into 1-inch pieces
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon paprika
  • 1/2 teaspoon ground ginger
  • 1 can (15 ounces) chickpeas, drained and rinsed
  • 1 cup dried apricots, halved
  • 1 can (14 ounces) diced tomatoes
  • 2 cups beef broth
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • Fresh cilantro, chopped, for garnish
  • Cooked couscous, for serving

Instructions
 

  • Heat the olive oil in a skillet over medium heat. Add the lamb shoulder pieces and brown them on all sides for about 5 minutes. Season with salt and black pepper during browning.
  • Transfer the browned lamb to the slow cooker. Add the diced onion, minced garlic, cumin, cinnamon, paprika, and ginger.
  • Pour in the diced tomatoes and beef broth. Stir everything to combine the spices evenly with the liquid.
  • Cover and cook on low for 7 hours.
  • Add the chickpeas and halved apricots to the slow cooker. Stir gently, then continue cooking for 1 more hour until the lamb is very tender.
  • Taste and adjust salt and pepper if needed. Serve the stew over cooked couscous and top with chopped fresh cilantro.

Notes

Add the apricots only in the final hour so they soften without turning to mush. If the stew seems too thick at the end, stir in a splash of extra broth before serving. Leftovers taste even better the next day after the flavors settle.
Course: Main Course
Cuisine: Moroccan
Equipment: Slow Cooker, Skillet, Knife