Slow Cooker Moroccan Lamb Stew
This slow-cooked lamb stew gets a Moroccan flavor from cumin, coriander, cinnamon, cayenne, ginger and garlic. Serve with couscous and a dollop of Greek yogurt, or enjoy on its own.
Ingredients
- 2 tablespoons olive oil
- salt and pepper, to taste
- 2 1/2 pounds lamb shoulder chops, bones removed and visible fat trimmed, cut into 1-inch chunks
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger root, minced
- 1 tablespoon cumin
- 2 teaspoons coriander
- 1/4 teaspoon cinnamon
- 1/4 teaspoon cayenne
- 1 1/2 cups low-sodium chicken broth
- 1 can diced tomatoes, do not drain
- 1 can chickpeas, drained and rinsed
- 1/4 cup raisins
- 1 1/4 cups Swiss chard, spinach or kale, roughly chopped
- whole-wheat couscous and Greek yogurt, for serving, optional
Instructions
- In a large nonstick skillet over medium heat, heat 1 tablespoon oil. Season lamb with salt and pepper. Cook, in batches if necessary, until browned on all sides, about 6 minutes. Transfer browned lamb to slow cooker insert.
- Add remaining 1 tablespoon oil to pan (if necessary); add onion, garlic, ginger, cumin, coriander, cinnamon and cayenne. Cook until softened, about 8 minutes. Add broth and tomatoes; bring to a boil.
- Add mixture to slow cooker along with chickpeas and raisins. Cover and cook on low for 5 to 6 hours, or high for 3 to 4 hours.
- Remove lid; stir in chopped greens until wilted, about 1 minute. Serve with whole wheat couscous and a dollop of Greek yogurt.
Tips & Notes
Choose firm ginger root with a spicy scent and smooth skin. Avoid root that appears cracked and withered. Refrigerate fresh ginger root tightly wrapped in a paper towel, plastic wrap or plastic bag for 2-3 weeks.
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