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Slow-Cooked Moroccan Lamb Stew with Chickpeas and Apricots
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Course Main Course
Cuisine Moroccan
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet

Ingredients
  

  • 1.5 pounds lamb stew meat, cut into 1-inch pieces
  • 2 cans (15 ounces each) chickpeas, drained and rinsed
  • 1 cup dried apricots, halved
  • 2 carrots, sliced into rounds
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 2 cups beef broth
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon turmeric
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup fresh cilantro, chopped
  • Lemon wedges for serving

Instructions
 

  • Heat the olive oil in a large skillet over medium heat. Add the lamb pieces and brown them on all sides, about 5 minutes total. Transfer the lamb to the slow cooker.
  • In the same skillet, cook the onion and garlic for 3 minutes until softened. Add the cumin, cinnamon, ginger, turmeric, salt, and pepper. Stir for 30 seconds, then pour in the beef broth and scrape the bottom of the skillet.
  • Add the carrots, chickpeas, and apricots to the slow cooker. Pour the broth mixture over everything and stir to combine.
  • Cover and cook on low for 7 hours or high for 4 hours until the lamb is fork-tender. Stir once halfway through if possible.
  • Serve the stew in bowls topped with fresh cilantro and a squeeze of lemon.

Notes

Taste the broth before serving and add a pinch more salt if the apricots make it too sweet. Leftovers keep well in the fridge for three days and reheat easily on the stovetop with a splash of broth to loosen the texture. Skip the carrots if you want a lighter stew.
Course: Main Course
Cuisine: Moroccan
Equipment: Slow Cooker, Large Skillet