Slow Cooker Lamb and Fig Stew Recipe
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.
  • Makes: 6 servings
  • Prep Time: 15 minutes
  • Cook Time: 4 hours
  • Nutrition Highlights: Lamb is an excellent source of protein, vitamin B12, niacin, zinc, and selenium while still being a good source of iron and riboflavin.

  • Recipe Created By:


  • 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

See Also:  Fried Catfish Fingers with Spicy Dipping Sauce


  1. 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.
  2. 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.
  3. 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.
  4. 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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