Moroccan Slow-Cooked Lamb

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This aromatic Moroccan slow-cooked lamb is a fragrant and comforting dish that brings the vibrant flavours of North Africa to your kitchen. Succulent pieces of lamb shoulder are gently simmered with earthy cumin, spicy ginger, and sweet dried apricots to create a rich, complex sauce. The addition of chickpeas and plum tomatoes adds wonderful texture and depth, making this a truly satisfying meal for a cold evening or a weekend gathering.

As a high-protein main course, this dish is as nutritious as it is delicious. The slow-cooking process ensures the lamb becomes melt-in-the-mouth tender, while the spices mellow into a sophisticated, savoury profile. It is a fantastic option for batch cooking, as the flavours develop and improve if made a day in advance. Serve it alongside fluffy couscous or crusty flatbreads to soak up every drop of the spiced gravy.

Ingredients for Moroccan Slow-Cooked Lamb

1 matsked malen kummin
2 teskedar malen koriander
1 1/2 teaspoons salt
1 tesked fänkålsfrön
1/2 teaspoons cayenne pepper
1/2 teskedar malen svartpeppar
1.1kg trimmed boned lamb shoulder, cut into 1 1/2- to 2-inch pieces
4 matskedar olivolja, delad
1 stor lök, finhackad
1 matsked tomatpuré
475 ml låg-salt kycklingbuljong
1 15 1/60g can garbanzo beans (chickpeas), drained
240ml dried apricots (about 140g )
2 large plum tomatoes, chopped
2 kanelstänger
1 tablespoon minced peeled fresh ginger
2 teaspoons (packed) grated lemon peel
2 matskedar hackad färsk koriander

How to make Moroccan Slow-Cooked Lamb

Mix first 6 ingredients in large bowl. Add lamb and toss to coat. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Working in batches, add lamb to skillet and cook until browned on all sides, turning occasionally and adding 2 more tablespoons oil to skillet between batches, about 8 minutes per batch. Transfer lamb to another large bowl after each batch.

Add onion and tomato paste to drippings in skillet. Reduce heat to medium; sauté until onion is soft, about 5 minutes. Add broth, garbanzo beans, apricots, tomatoes, cinnamon sticks, ginger, and lemon peel and bring to boil, scraping up browned bits. Return lamb to skillet and bring to boil. Reduce heat to low, cover, and simmer until lamb is just tender, about 1 hour. Uncover and simmer until sauce thickens enough to coat spoon, about 20 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Rewarm over medium-low heat, stirring occasionally.)

Transfer lamb and sauce to bowl. Sprinkle with coriander and serve.

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