Moroccan Spiced Slow Cooked Lamb is a hearty and aromatic dish that brings the beautiful flavours of Morocco to your kitchen. This slow-cooked lamb shoulder, infused with a blend of warm spices, garlic, and olive oil, becomes incredibly tender and flavourful.
Perfect for family gatherings or a special meal, it pairs beautifully with fresh vegetables, flatbread, and a dollop of yogurt.
Looking for the best flat bread recipe to serve this lamb with? Try my Easy Homemade Flat Bread. Looking for other lamb recipes? Try my Red Wine Boneless Lamb Shanks.
Jump to:
Why you need to make this Moroccan Spiced Slow Cooked Lamb
Rich Flavour: The combination of spices and slow cooking infuses the lamb with deep, complex flavours.
Tender Meat: Slow-cooking the lamb ensures it becomes melt-in-your-mouth tender.
Simple Preparation: Despite its rich taste, the recipe requires minimal active preparation time, making it easy to prepare.
Ingredients for Moroccan Spiced Slow Cooked Lamb
- Lamb shoulder: A flavourful cut that becomes tender when slow-cooked.
- Cumin seeds/powder: Adds a warm, earthy flavour.
- Coriander seeds/powder: Contributes a citrusy, slightly spicy note.
- Paprika: Provides a smoky depth and rich colour.
- Cayenne pepper: Adds a touch of heat.
- Garlic: Infuses the dish with aromatic richness.
- Olive oil: Helps to distribute the spices evenly and keeps the lamb moist.
- Sea salt: Enhances and balances the flavours.
- Beef/chicken stock: Adds depth and moisture, helping to tenderize the lamb.
- Chickpeas: Adds texture and a nutty flavour, complementing the lamb.
See recipe card for quantities.
Hint: don't rush, slow cooking is key to achieving tender, flavorful lamb. Ensure you cook it for the full time.
Storage for Moroccan Spiced Slow Cooked Lamb
Store leftover lamb in an airtight container in the refrigerator for up to three days. Reheat gently on the stove or in the microwave, adding a splash of stock if needed to keep it moist. You can also freeze the lamb for up to three months. Thaw in the refrigerator overnight before reheating.
FAQ
Can I use a slow cooker instead of the oven? Yes, you can use a slow cooker on low heat for 6-8 hours.
How can I tell when the lamb is done? The lamb is ready when it easily falls apart with a fork.
Can I make this dish ahead of time? Yes, it can be made a day in advance and reheated; the flavours will deepen overnight.
Related
Looking for other recipes like this? Try these:
WATCH HOW TO MAKE THIS RECIPE:
Moroccan Spiced Slow Cooked Lamb
Ingredients
- 1.3 kg lamb shoulder boneless
- 2 tablespoon cumin seeds or 1 tablespoon cumin powder
- 2 tablespoon coriander seeds or 1 tablespoon coriander powder
- 1 tablespoon paprika
- 1 teaspoon cayenne pepper
- 1 garlic bulb aka 8+ cloves, minced
- ¼ cup olive oil
- 2 teaspoon sea salt
- 2 cups beef stock or chicken stock
- 1 can chickpeas drained
Serve with
- flat bread
- cucumber finely diced
- tomato finely diced
- red onion finely diced
- pomegranate seeds
- coriander
- yogurt
- lemon
Instructions
- Preheat oven to 150C
- Use a mortal and pestle to ground up the coriander and cumin seeds (or skip if using pre ground)
- Add all of the spices to a small bowl with the oil, garlic and salt. Mix well then rub all over the lamb.
- Place the lamb in a cast iron pot, pour the stock in on the side so that you don't rinse the spices off the lamb and add the chickpeas to the pot too.
- Cover with a lid and slow cook in the oven for about 4 hours. You'll know it's ready when the lamb falls apart easily with a fork.
- Serve in flat bread with yogurt, the veggies, coriander and a good squeeze of lemon. Enjoy!
Notes
- Don't Rush: Slow cooking is key to achieving tender, flavorful lamb. Ensure you cook it for the full time.
- Even Coating: Rub the spice mixture evenly over the lamb to ensure consistent flavour throughout.
Ella
Made this tonight and it was absolutely unreal! Will definitely be on high rotation in our house 🤤
Served with home made flatbread, garlic hommus, salad and garlic yogurt. YUM!
Lily
This is absolutely delicious! Paired with the the flatbread it’s unreal. So easy to chuck in the oven and forget about. I’ve made it several times
Sarah
thank you queen
Zoe
We didn’t get to eat until 9pm tonight because I’m disorganised and should’ve started the slow cook earlier but omg… so worth it 😍🤤 had it with homemade sourdough flatbread and it was so so good!
Sarah
sounds yummy!! thank you for trying it! ❤️
Sarah
This looks so yummy! Am going to cook this weekend for a group 😋 Did you use bone in or a rolled shoulder of lamb, and would it make a difference to cooking time? Thanks x
Sarah
I used a rolled shoulder of lamb! Sorry I should have specified that, will update now. You can use bone in too, it shouldn't effect the cooking time