Ingredients
- 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)
Preparation
- 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.
