Moroccan Lamb – Slow Cooked


  • salt and pepper, to taste
  • 2 tablespoons plain flour
  • 1.5kg lamb shoulder, diced
  • 4 tablespoons olive oil
  • 2 onions, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons coriander seeds
  • 2 tablespoons cumin seeds
  • juice of 1/2 lemon
  • 300ml lamb or vegetable stock
  • chopped fresh mint, to taste
  • ASDA Moroccan Seasoning, to taste


  • Preheat the slow cooker to Low setting.
  • Season the flour then toss the lamb in the flour to coat. Warm half the oil over a medium heat and add the lamb. Cook and stir for 6 to 8 minutes to brown all over. Transfer to the slow cooker. In the same pan, warm the remainder of the oil then add the onion and garlic and cook and stir for 4 minutes until soft. Transfer to the slow cooker.
  • Combine all other ingredients in the slow cooker and stir
  • Cover and cook on Low for 6 to 8 hours until the lamb is tender.

Oliver Francis

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