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Slow Cooker Moroccan Spiced Lamb with Cabbage
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Course Main Course
Cuisine Moroccan
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board

Ingredients
  

  • 1.5 pounds lamb shoulder, cut into 1-inch cubes
  • 1 small head green cabbage, shredded
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1 can (14 ounces) diced tomatoes, undrained
  • 1 cup beef broth
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Place the diced onion, minced garlic, cumin, coriander, paprika, cinnamon, and ginger into the slow cooker. Stir to combine.
  • Add the lamb cubes on top of the spice mixture. Drizzle with olive oil, then sprinkle with salt and pepper. Stir to coat the lamb evenly.
  • Pour the diced tomatoes with their juice and the beef broth over the lamb. Do not stir after adding the liquid.
  • Add the shredded cabbage on top. Cover and cook on low for 7 to 8 hours or on high for 4 hours until the lamb is tender.
  • Stir the cabbage into the lamb and sauce before serving. Sprinkle with chopped parsley.

Notes

For best texture, shred the cabbage into thin strips so it softens without turning mushy. If the sauce seems thin at the end, remove the lid for the last 30 minutes on high to reduce it slightly. Leftovers keep well in the fridge for three days and reheat gently on the stove with a splash of broth.
Course: Main Course
Cuisine: Moroccan
Equipment: Slow Cooker, Knife, Cutting Board