Slow Cooker Moroccan Lamb Stew

Slow Cooker Moroccan Lamb Stew
Slow Cooker Moroccan Lamb Stew
Holistic Squid

Slow Cooker Moroccan Lamb Stew

You can throw these ingredients the slow cooker in less than 20 minutes in the morning. The tempting aromas will waft through your home all day, and when you sit down to this melt-in-your mouth meal at dinner time, you’ll experience exotic comfort with every bite. What’s exotic comfort, you ask? Well, make the stew and find out.

— Emily of Holistic Squid

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6
Servings
391
Calories Per Serving
Deliver Ingredients

Notes

Gluten free? Substitute 1⁄4 cup arrowroot powder, in place of sprouted flour. Rather than adding additional arrowroot in step 5, mix it with a bit of cold, filtered water and use this white liquid to thicken the sauce when you have about 30 minutes of cooking remaining.

Ingredients

  • 2 pounds lamb stew meat, (or shoulder cut into 1-2 inch chunks)
  • 1/4 cup sprouted flour
  • 4 tablespoons bacon fat or coconut oil
  • 1- 1 1/2 onions, peeled and chopped
  • 3 cloves garlic
  • 1 inch fresh ginger
  • 2 teaspoons paprika
  • 1 teaspoon cinnamon
  • 1/2 teaspoons turmeric
  • 1/2 teaspoons cumin
  • 1 pinch cayenne pepper
  • 1 tablespoons sea sa
  • Zest of 1/2 lemon, (save lemon for juice)
  • 2 potatoes (substitute with sweet potatoes or extra carrots if you prefer)
  • 4 carrots 1 cup chicken stock
  • 1/4 cup fresh cilantro
  • 1/4 cup fresh flat-leaf parsley
  • 1/3 cup pitted kalamata olives

Directions

Place lamb chunks into a large bowl, sprinkle with flour, and toss to coat the meat well, reserving any leftover flour for thickening in step 5.
Heat fat in a large skillet and fry the meat in a single layer, using tongs to turn over meat until browned on all sides.
Transfer browned meat to crockpot.
Peel and chop onions; peel and mince garlic and ginger; zest 1⁄2 lemon. Add onions, garlic, ginger, spices, salt, and lemon zest to the pan and sauté until the flavors are well combined, scraping the browned bits from the bottom of the pan.
Add chicken stock and simmer until a roux (thick sauce) forms. Sprinkle in additional flour to thicken if necessary.
Pour onion/sauce mixture into the crockpot.
Peel and cube potatoes and cut carrots into 1 inch chunks.
Top with potatoes and carrots.
Set to low and cook for 6-8 hours (until meat is very tender).
Stir in cilantro, parsley, and olives, and a squeeze of lemon before serving.

Nutritional Facts

Total Fat
15g
21%
Sugar
2g
2%
Saturated Fat
5g
21%
Cholesterol
171mg
57%
Carbohydrate, by difference
8g
6%
Protein
55g
100%
Vitamin A, RAE
102µg
15%
Vitamin B-12
4µg
100%
Vitamin C, total ascorbic acid
13mg
17%
Vitamin K (phylloquinone)
180µg
100%
Calcium, Ca
65mg
7%
Choline, total
206mg
48%
Fiber, total dietary
2g
8%
Folate, total
53µg
13%
Iron, Fe
6mg
33%
Magnesium, Mg
66mg
21%
Niacin
10mg
71%
Pantothenic acid
1mg
20%
Phosphorus, P
371mg
53%
Selenium, Se
62µg
100%
Sodium, Na
123mg
8%
Water
123g
5%
Zinc, Zn
11mg
100%

Slow Cooker Shopping Tip

Try to create a balanced meal when shopping: look for a starch, a protein, and some greens.

Slow Cooker Cooking Tip

When preparing meals try to avoid repetition of similar foods and flavors - aim for variety in textures, colors, and cooking methods.