Moroccan came up in conversation with someone online a few days ago and it gave me a crazy craving for something I’ve never had. Out of no where, Jules came by and it provided the perfect opportunity to play. I searched the Interwebs for a recipe and eventually took two that stood out and mashed them together. Let me say — YUMM!!!!! Clearly, there will be more Moroccan food in the future.

Print Recipe

Ingredients

3 Pounds Lamb Cubed
1 Onion Chopped
5 Garlic Cloves Crushed
2 Tablespoon Ginger Chopped
1 Cup Chopped Dried Apricots
2 Cans Chopped Tomatoes
2 Cans Chickpeas
1 Can Tomato Paste
1 Pinch Saffron
1 Teaspoon Turmeric
1/2 Tablespoon Ground Coriander
1/2 Tablespoon Ground Cinnamon
1/2 Tablespoon Ground Cumin
1 Teaspoon Cayenne Pepper
2 Carrots Chopped
1 Preserved Lemon Chopped Fine
2 Cups Chicken Broth
2 Tablespoons Honey
2 Tablespoons Salt
2 Tablespoons olive oil

Instructions

In a pan, brown lamb with one tablespoon oil. Once browned, transfer to a slow cooker.
In a pan, sautee Onion and Garlic cloves. Once sauteed, transfer to slow cooker.
Add the rest of the ingredients to the slow cooker.
Cook until lamb is tender. 3-4 hours on high or 8-10 hours on low.
Enjoy!