yield: 4-6 servings
time: 5 1/2 - 8 1/2 hours (depending on slow cooker settings)
active time: 15 minutes
2 lb. boneless lamb shoulder, trimmed and cut into ½-inch cubes
1 Tbsp all-purpose flour
2 Tbsp this little goat went to morocco, divided
1 Tbsp tomato paste
1 cup beef or vegetable stock
4 large carrots, peeled and cut into ½-inch cubes
2 small sweet potatoes, peeled and cut into ½-inch cubes
4 cloves garlic, thinly sliced
1 cup dried apricots, roughly chopped
1 cup pitted green olives, halved
1 15-ounce can chickpeas, drained and rinsed
1/4 cup sliced almonds, toasted, for topping
Fresh mint leaves, roughly torn, for topping
Cooked couscous, for serving (optional)
In a large bowl, toss the lamb with flour, 1 Tbsp Morocco spice and 1 tsp kosher salt until coated. Coat a large skillet with a drizzle of canola oil and heat over medium-high heat. Once hot, add the lamb and sear until golden brown on all sides, about 3-4 minutes per side.
Carefully transfer the lamb to the bowl of a 6-quart slow cooker. Add the tomato paste and ¼ cup of the broth to the pan used to cook the lamb and cook over medium heat, whisking to combine. Let cook until deep red and slightly thickened, about 2 minutes. Add to the slow cooker bowl. Add in the carrots, sweet potato, garlic, remaining stock, remaining 1 Tbsp Morocco spice and mix to combine.
Cover and cook on high for 3-4 hours or low for 6-7 hours, until the meat is tender. Remove the lid and stir in apricots, olives and chickpeas. Cover and continue cooking on low for about 1 hour more. Season to taste with salt.
Spoon lamb stew on top of cooked couscous, if desired. Top with fresh mint leaves and toasted almonds.