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    home » Recipes » Dinner

    Moroccan Lamb

    Published: Jun 18, 2021. Modified: Jun 18, 2021By:Kylie·This post may contain affiliate links·

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    Moroccan Lamb in a bowl and ready to eat

    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.

    Moroccan Lamb, cooked and ready to eat in a large bowl
    Contents hide
    1 Why you're going to love this recipe
    2 What goes into the recipe
    3 How to make this recipe
    4 Instant Pot, Pressure Cooker, Slow Cooker
    5 Expert Tips and FAQs
    6 More flavour filled dinners
    7 Moroccan Lamb

    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!

    ingredients for Moroccan Lamb: lamb, eggplant, onions, garlic, cinnamon sticks, spice mix, diced tomatoes, chickpeas, dates and coriander
    • 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)
    chopping the eggplants, pitting the dates, dicing the onions, the spice mix.
    • 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)
    browning the lamb, browning the eggplant, frying the onions
    • 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)
    adding the water and dates and cinnamon, adding chickpeas and tomatoes, adding eggplant back in and lamb.
    • Mix and leave to cook! Stir through chopped coriander before serving. (Image 13)
    Moroccan Lamb ready to cook

    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.

    Instant Pot:

    25 minutes on high, manual pressure release

    Slow Cooker:

    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!

    Why is it called Moroccan lamb?

    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.

    Can I swap the eggplant?

    Sure, zucchini would work well, as would sweet potato.

    How can I cook this in the Instant Pot/ Pressue Cooker?

    Select pressure cooking and time: 25 minutes, close and bolt the lid. Stir through chopped coriander and serve with couscous.

    How can I cook this in the slow cooker?

    Select low temp and 8 hours. Or High temp and 4 hours. Stir through chopped coriander and serve with couscous.

    How can I cook this in the oven/ on the stove?

    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.

    Moroccan Lamb in a large bowl

    More flavour filled dinners

    • Mango Chicken Curry
    • Chicken Taco Rice
    • Shredded Mexican Chicken Thighs
    • slow cooker hearty beef stew
      Hearty slow cooker beef stew
    images of recipes overlaid with: want more family-friendly recipes?

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    moroccan lamb in a bowl with a bowl of couscous behind

    Moroccan Lamb

    This Moroccan Lamb is awesome for week nights! Easy to make in the slow cooker or under pressure and perfect for a delicious kid friendly dinner.
    5 from 22 votes
    Print Pin Rate
    Course: dinner
    Cuisine: Modern Australian
    Prep Time: 15 minutes minutes
    Cook Time: 35 minutes minutes
    Total Time: 8 hours hours 15 minutes minutes
    Servings: 8 serves
    Calories: 234kcal
    Author: Kylie

    Equipment

    Instant Pot/ Pressure Cooker (Optional)
    Slow cooker (Optional)
    Dutch Oven
    Prevent your screen from going dark

    Ingredients

    • 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

    Instructions

    • 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.

    Slow cooker

    • Select low temp and 8 hours. Or High temp and 4 hours. Stir through chopped coriander and serve with couscous.

    Dutch oven

    • 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.

    Notes

    Freezer friendly: This recipe freezes and defrosts really well.
    Lamb shoulder: lamb shoulder or stewing lamb is the best lamb for this recipe.  I bought this diced, and didn't trim any additional fat off it as it is all needed for the cooking. 
    Preserved lemon: I didn't remember to put this in the ingredient shot.  It is sold in jars, at most delis and larger supermarkets.
     

    Recipe video

    Nutritional Information

    Calories: 234kcal | Carbohydrates: 29.3g | Protein: 5.2g | Fat: 12.7g | Saturated Fat: 1.9g | Polyunsaturated Fat: 9.8g | Cholesterol: 5.5mg | Sodium: 833mg | Fiber: 5.8g | Sugar: 16g
    Tried this Recipe? Share it Today!Mention @Kidgredients or tag #kidgredients!

    This post was first written in June 2018 and was refurbished on 18/06/2021.

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    Reader Interactions

    Comments

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      Recipe Rating




    1. Amy says

      June 18, 2021 at 10:57 am

      5 stars
      Really good and surprisingly easy, my husband is always telling me to cook more lamb

      Reply
      • Kylie says

        June 18, 2021 at 11:13 am

        It's super yummy! The kids have even taken it in thermoses for lunches!

        Reply

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    Moroccan Lamb in a bowl and ready to eat

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