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Moroccan Lamb (diced lamb)

This tantalising slow-cooked lamb is full of exciting Moroccan flavours.

Prep Time

    •    Prep time: 20 minutes
    •    Cook time: 8 hours
    •    Yield: Serves 6


    •    2 tbsps honey
    •    2 tbsps olive oil
    •    1 cinnamon stick
    •    pinch saffron threads
    •    2/3 cup dried apricots
    •    3 garlic cloves, crushed
    •    1/2 cup coriander sprigs
    •    buttered couscous, to serve
    •    2 tbsps moroccan seasoning
    •    steamed green beans, to serve
    •    2 cups salt-reduced beef stock
    •    1 brown onion, coarsely chopped
    •    1/4 cup Australiam almonds, chopped, toasted
    •    900g boneless lamb leg roast, excess fat trimmed, cut into 3cm pieces


  1. Heat half the oil in a large frying pan over medium-high heat. Cook lamb, in 3 batches, for 3-4 mins or until browned all over. Transfer to a 4.5L slow cooker.
  2. Heat the remaining oil in the frying pan over medium-high heat. Cook the onion and garlic, stirring, for 5 mins or until soft. Add the seasoning and cook, stirring, for 1 min or until fragrant. Add to the slow cooker.
  3. Add the stock, honey, cinnamon and saffron. Cook, covered, on low for 7 hrs. Add the apricots and cook, covered, on low for 1 hr.
  4. Serve with couscous and green beans, sprinkled with almonds and coriander.

This great family recipe is thanks to Taste Recipes at


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