Slow-Cooked Moroccan Lamb Shoulder with Spiced Back Bean Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-08-04 · Updated 2026-08-04

A fragrant slow-cooked lamb shoulder infused with Moroccan spices, served alongside a hearty back bean stew rich in aromatics and textures. This moroccan-inspired slow cooker ready in about 230 minutes pairs lamb shoulder, ground cumin, ground coriander for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 lbs lamb shoulder
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp paprika
• 1 cinnamon stick
• 4 cloves, minced garlic cloves
• 3 tbsp olive oil
• 1 large, diced yellow onion
• 2 cups, drained and rinsed canned back beans (or kidney beans)
• 1 cup diced tomatoes
• 2 cups vegetable broth
• 1/4 cup, chopped fresh cilantro
• 1 1/2 tsp salt
• 1 tsp black pepper

Instructions

1. Step 1: Preheat oven to 300°F. Rub 3 lbs lamb shoulder all over with 2 tsp ground cumin, 2 tsp ground coriander, 1 tsp paprika, 1 1/2 tsp salt, 1 tsp black pepper, and 4 minced garlic cloves. Heat 3 tbsp olive oil in a large oven-safe pot over medium-high heat and sear the lamb on all sides until browned, about 4 minutes per side.
2. Step 2: Remove lamb and set aside. Add 1 large diced yellow onion to the pot and sauté for 5 minutes until translucent and fragrant. Add 1 cinnamon stick and stir.
3. Step 3: Return lamb to the pot. Pour in 2 cups vegetable broth and 1 cup diced tomatoes. Cover pot tightly and place in the oven, slow-cooking for 3 hours until lamb is tender and falling apart.
4. Step 4: In the last 30 minutes of cooking, stir in 2 cups drained and rinsed back beans into the pot. Cook uncovered to allow the stew to thicken slightly.
5. Step 5: Remove lamb and shred with two forks. Stir 1/4 cup chopped fresh cilantro into the stew. Serve shredded lamb atop the spiced back bean stew for a comforting, aromatic dinner.