Slow Cooked Lamb with Apricots and Almonds

slow cooker lamb with apricots and almonds

Slow Cooked Lamb with Apricots and Almonds

This slow cooked Moroccan lamb with apricots and almonds is perfect as an easy midweek meal, ideal for putting in the slow cooker before work! The spiced slow cooked lamb is delicious with the fruity apricots and herb couscous.

Course Main Course

Cuisine moroccan

Prep Time 10

Cook Time 8

Total Time 8 10

Servings

Calories 784kcal

Author Corina Blum

Ingredients

300 g lamb neck
2 teaspoon ground coriander
1 teaspoon cumin
½ teaspoon cinnamon
1 red onion thinly sliced
1 clove garlic diced
10 g root ginger finely diced or grated
500 ml Stock I used chicken stock
30 g almonds
30 g dried apricots
100 g couscous
2 tablespoon chopped mint leaves
2 tablespoon chopped parsley leaves

Metric - US Customary

Instructions

Put the lamb in the bottom of the slow cooker. Add the spices and mix into the lamb. Add the onion, ginger and garlic. Add the stock. Cook on low for 7 hours.
Add the dried apricots to the slow cooker and cook for another hour.
Put the almonds in a dry frying pan and heat gently, keep shaking the pan so they don't burn. When they are golden, set them aside until you are ready to serve.
Take the lamb out of the slow cooker but put it somewhere where it keeps warm.
Put the couscous and most of the chopped herbs in a bowl. Ladle about 160ml of the liquid from the slow cooker over the couscous. Cover and leave for 10 minutes.
Simmer to reduce the liquid in the slow cooker. You may be able to do this in your slow cooker or may need to transfer the liquid to another pan on the hob.
Serve the lamb on top of the couscous, topped with the liquid from the slow cooker, the toasted almonds and the extra herbs. You could also add some lemon wedges and harissa.

Video

Notes

Nutritional information is approximate and a guideline only.

Nutrition

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