YIELD: 4-6 servings | TIME: 5 1/2 - 8 1/2 hours (depending on slow cooker settings) | ACTIVE TIME: 15 minutes
this little goat went to morocco slow cooker lamb stew

Slow Cooker Moroccan Lamb Stew


  • 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  
  • Kosher salt 
  • Canola oil 
  • 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)


  1. 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.
  2. 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.
  3. 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.
  4. Spoon lamb stew on top of cooked couscous, if desired. Top with fresh mint leaves and toasted almonds.

Be the first to know about new collections, mouthwatering recipes, and exclusive offers!