Ingredients
Scale
- 2 lbs lamb shoulder, cubed
- 1 large onion, sliced
- 3 carrots, chopped
- 1 can chickpeas, drained
- 1 cup dried apricots
- 3 cloves garlic, minced
- 2 tbsp ras el hanout spice mix
- 2 cups chicken broth
- Olive oil, salt, and pepper
Instructions
- In a bowl, blend ras el hanout with olive oil to create a paste. Marinate the lamb pieces in this mixture for at least one hour.
- Layer sliced onions in the bottom of the slow cooker and add marinated lamb on top.
- Scatter carrots, chickpeas, and apricots over the lamb.
- Mix tomato paste into chicken broth and pour over all ingredients.
- Cover and cook on low for 7–8 hours until lamb is tender. Adjust seasoning before serving.
- Prep Time: 15 minutes
- Cook Time: 480 minutes (8 hours)
- Category: Main
- Method: Slow Cooking
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 9g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 90mg