This Moroccan Lamb is packed full of flavour and can be made in the slow cooker or the Instant Pot/ Pressure Cooker or even a dutch oven on the stove or in the oven. Perfect for the whole family, it is sweet and sticky yet savoury and so yummy! The kids will be begging for seconds. You could have this on the table in as little as 30 minutes. Filled with veggies, it's set to become your new family favourite.
Why you're going to love this recipe
The sweetness of this will be loved by the whole family. It takes a while to get it started, and it uses a lot of spices, but the flavour is 100% worth it. Here's why you're going to love it:
- sweet flavour
- filled with veggies and chickpeas
- uses lamb shoulder (or stewing lamb)
- cook in the slow cooker or pressure cooker
- perfect for reheating and freezes really well
- super hearty and filling
- easy to serve with couscous or quinoa
- kids love the sweetness thanks to the dates and the cinnamon
What goes into the recipe
don't forget to scroll to the recipe card for ingredient amounts and full method
Don't be daunted by the ingredients list. It's all about flavour!
- the spice mix- fennel seeds, ground coriander, ground cumin, cayenne pepper and salt. These spices all work really well together. Don't be worried about the heat- because the dates and cinnamon will counter that!
- preserved lemon- I forgot it in the photo!
- medjool dates- if you don't have medjool dates, then soaking normal dates will have the same effect. Medjool dates are effectively a fresh fruit, whereas dried dates are a dried fruit. Medjool dates are awesome we use them in these caramel chocolate bliss balls.
- cinnamon sticks- these are great because they are easily found before serving and removed.
- chickpeas- save the water from them for using as aqua faba. Tinned chickpeas are soaked already, so they can be dropped straight into the dish at the right time. If you are using dried chickpeas, follow this method for getting them ready for use. Chickpeas are a great source of vitamins, minerals and fibre. They also can make a fun nut replacer in the lunchbox!
How to make this recipe
- Chop the eggplant into cubes. (Image 1)
- Pit the dates and roughly chop them. (Image 2)
- Dice the onions. (Image 3)
- Combine the spices. Add to the oil in the pan. (Image 4)
- Brown the lamb in batches, coating in the spice mix. Then remove from the pan. (Image 5, 6)
- Brown the eggplant in batches. Remove. (Image 7)
- Add the onions, garlic and lemon and cook until soft. (Image 8)
- Add the dates, cinnamon and water. Bring to the boil and cook until sticky. (Image 9)
- Add the tomatoes and chickpeas. (Image 10)
- Add the eggplant and lamb back into the dish. (Image 11,12)
- Mix and leave to cook! Stir through chopped coriander before serving. (Image 13)
Instant Pot, Pressure Cooker, Slow Cooker
This dish tastes amazing no matter how you cook it. If you have a dutch oven, you can also cook it in that on the stove or in the oven.
25 minutes on high, manual pressure release
8 hours on low, 4 hours on high
Expert Tips and FAQs
This dish looks complex, but it's all about flavour building Once you have got everything together, it's left to cook on its own!
To be honest, I've never been to Morocco, but I love their ceramics and every meal I have had in a Moroccan restaurant has always been amazing. This is called Moroccan Lamb because it embodies all those flavours.
Sure, zucchini would work well, as would sweet potato.
Select pressure cooking and time: 25 minutes, close and bolt the lid. Stir through chopped coriander and serve with couscous.
Select low temp and 8 hours. Or High temp and 4 hours. Stir through chopped coriander and serve with couscous.
This can simmer on the stove in a dutch oven with the lid on for 4 hours, on a low heat. Likewise, place it in the oven at 130 degrees for 4 hours.
More flavour filled dinners
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- 1 kg lamb diced
- 1.5 tsps ground cumin
- 1.5 tsps coriander powder
- ¼ teaspoon cayenne pepper
- 1.5 tsps salt
- 1 teaspoon fennel seeds
- 6 tbsps olive oil
- 1 eggplant chopped into 2cm cubes
- 2 small brown onions finely diced
- 3 cloves garlic sliced
- 6 medjool dates seeds removed, chopped
- 1 quarter of a preserved lemon finely chopped
- 1.5 cups water
- 3 cinnamon sticks
- 3 cups diced tomatoes with their liquid
- 1 tin of chickpeas drained and rinsed (or one cup dried chickpeas, soaked overnight then boiled for 15 minutes)
- 4 tbsps chopped fresh coriander
- Combine the salt, cumin coriander powder, cayenne pepper and fennel seeds in a large bowl. Coat the lamb in the mix.
- Heat 2 tbsps of olive oil in a large fry pan over medium heat. Fry the lamb in batches to brown on all sides. Remove
- Fry the eggplant until brown on all sides, Remove.
- Add the onion and garlic and lemon, lower the heat and fry until soft.
- Add the dates, the water and cinnamon. Bring to a boil then simmer until sticky. Add the tomatoes and the chickpeas, return to the boil.
- Add the meat and eggplant and stir well.
Instant Pot/ Pressure Cooker
- Select pressure cooking and time: 25 minutes, close and bolt the lid. Stir through chopped coriander and serve with couscous.
- Select low temp and 8 hours. Or High temp and 4 hours. Stir through chopped coriander and serve with couscous.
- This can simmer on the stove in a dutch oven with the lid on for 4 hours, on a low heat. Likewise, place it in the oven at 130 degrees for 4 hours.
This post was first written in June 2018 and was refurbished on 18/06/2021.