1. Combine cumin, coriander, red pepper powder, turmeric, mint, salt, and pepper in a medium bowl. Gently incorporate the lamb into the mixture until it is evenly covered. 2. Heat 1 tbsp oil in a large skillet over medium heat. Cook the lamb for 6 minutes, turning it to brown on all sides. Afterward, move to a slow cooker. 3. Heat an additional tablespoon of oil in a skillet over medium heat. Cook the onion, garlic, ginger, and cinnamon together for approximately 5 to 6 minutes. The onion should be soft and translucent. 4. Add the chicken stock and tomato sauce to a skillet. Boil it and then take it off the heat. Put the mixture into a slow cooker. 5. Put tomatoes, chickpeas, and potatoes into the slow cooker, cover it up and let it cook on low for 6 hours or high for 3 to 4 hours. 6. Before serving, add spinach to the dish and gently stir for a duration of 1 minute until it has wilted. 7. Accompany the dish with couscous, and yogurt, and finish it off with a sprinkle of fresh mint.
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The recipe can also be found here: [https://yummymideast.com/meat-dishes/slow-cook-moroccan-lamb-stew/](https://yummymideast.com/meat-dishes/slow-cook-moroccan-lamb-stew/)
**Ingredients:**
* 1 tsp cumin
* 2 tsp coriander
* 1/4 tsp red pepper powder
* 1/4 tsp turmeric
* 1/2 tsp dried mint
* 1 1/2 tsp salt
* 1/2 tsp black pepper
* 2 1/2 lbs lamb shoulder, cubed
* 2 tbsp olive oil, divided
* 1 medium onion, chopped
* 4 cloves garlic, minced
* 1 tbsp ginger, minced
* 1/4 tsp cinnamon
* 1 1/2 cups chicken stock
* 3 cups tomato sauce
* 1/2 cup chopped tomatoes
* 1 can chickpeas, drained
* 2 cups halved baby potatoes
* 1 cup chopped spinach (optional)
* Fresh mint for garnish
* 3 cups cooked couscous
Instructions:
1. Combine cumin, coriander, red pepper powder, turmeric, mint, salt, and pepper in a medium bowl. Gently incorporate the lamb into the mixture until it is evenly covered.
2. Heat 1 tbsp oil in a large skillet over medium heat. Cook the lamb for 6 minutes, turning it to brown on all sides. Afterward, move to a slow cooker.
3. Heat an additional tablespoon of oil in a skillet over medium heat. Cook the onion, garlic, ginger, and cinnamon together for approximately 5 to 6 minutes. The onion should be soft and translucent.
4. Add the chicken stock and tomato sauce to a skillet. Boil it and then take it off the heat. Put the mixture into a slow cooker.
5. Put tomatoes, chickpeas, and potatoes into the slow cooker, cover it up and let it cook on low for 6 hours or high for 3 to 4 hours.
6. Before serving, add spinach to the dish and gently stir for a duration of 1 minute until it has wilted.
7. Accompany the dish with couscous, and yogurt, and finish it off with a sprinkle of fresh mint.