Ingredients
Scale
- 2 lbs lamb shoulder, cut into cubes
- 1 large onion, sliced
- 3 carrots, cut into chunks
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup dried apricots
- 3 cloves garlic, minced
- 2 tbsp ras el hanout spice mix
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- 1 tbsp tomato paste
- 2 cups (500ml) chicken broth
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- In a mixing bowl, combine ras el hanout, cumin, cinnamon, salt, pepper, and olive oil to create a spice paste.
- Coat the lamb pieces with the spice paste and marinate for at least one hour or overnight.
- Layer sliced onions at the bottom of the slow cooker followed by the marinated lamb.
- Add chopped carrots, chickpeas, and dried apricots on top of the lamb.
- Mix tomato paste with chicken broth and pour over all ingredients.
- Cover and cook on low heat for about 7 to 8 hours until the lamb is tender.
- Adjust seasoning if necessary before serving. Garnish with fresh herbs.
- Prep Time: 20 minutes
- Cook Time: 480 minutes
- Category: Main
- Method: Slow Cooking
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 390
- Sugar: 15g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 90mg