Slow Cooker Moroccan Lamb Stew

Slow Cooker Moroccan Lamb Stew
4 from 1 ratings
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 Click here for more recipes from the Holistic Squid.   Click here for more of the 101 Best Slow Cooker Recipes
  • 2 pound 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 teaspoon cumin
  • 1 pinch cayenne pepper
  • 1 tablespoon 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
  1. 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.