A vibrant blend of Moroccan spices makes a perfect complement to lamb and apricot stew. Ginger, cinnamon, salt and pepper mixed with aromatic nutmeg and cloves make this warming stew both homey and exotic. Lamb is commonly used in Moroccan cuisine, and marries well to this blend of spices. Let the stew come together in the slow cooker, and make your rice in the rice cooker, to create a meal that looks and tastes like it was prepared by a world-traveled chef. This recipe would also be good with chicken, and quinoa could easily be substituted for the rice.
Slow Cooker Moroccan Spiced Lamb Stew
1 Tablespoon olive oil
1 large onion, halved, sliced
2 garlic cloves, minced
4 lbs. boneless lamb, cut into 2-inch pieces
8 carrots, peeled, cut into 2-inch pieces
1 bag (6 oz.) dried apricots, chopped
2 cans (15.5 oz. each) chicken broth
1/3 cup honey
1 teaspoon salt
1/2 teaspoon cracked black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
Heat olive oil in stovetop-safe Slow Cooker cookware over medium-high heat. Add onion and garlic, cook 2 minutes. Remove to a bowl.
Add half of the lamb; brown on all sides. Remove to bowl. Repeat with remaining lamb.
Add remaining ingredients; stir until well blended.
Cover and cook on HIGH for 4 hours or LOW for 8 hours.
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