Moroccan Lamb Stew

Lamb as I always say, is more expensive than other choices of meat. However you can use other ingredients to bulk it out & make it go further.This recipe does just that with the addition of chickpeas. With lovely warm spices like cinnamon & cumin this stew is also full of flavour & perfect for a cold day!


Serves 4 Approx £1.29 per serving

Prep time 10 minutes Cooking time 8 hours on low setting (depending on your make of slow cooker)

Level 🍴


500g diced lamb shoulder

1 onion, halved & sliced

1 red pepper, cut into strips

1 tin chickpeas, drained & rinsed

500ml veg or beef stock

2 tbsp tomato puree

1 tsp each of ground cinnamon, ground cumin, ground coriander, turmeric & paprika

1tsp garlic powder or 2 cloves crushed or grated

1/2 tsp of cayenne pepper (or more if you want it spicier!)

2 tbsp plain flour

salt & pepper

In a bowl mix together the flour & spices.

Put the lamb into a large bowl, add the seasoned flour & toss to coat the meat.

Put the onion & peppers into your slow cooker dish.

Add the chickpeas, lamb, stock & tomato puree. Season with salt & pepper.

Stir well,put on the lid & set the timer for 8 hours on the low setting.







Serve with cous cous & warm pitta breads for dunking.

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