Slow Cooker Moroccan-Spiced Lamb Back Stew
A hearty slow-cooked lamb back stew infused with warm Moroccan spices and tender vegetables, perfect for comforting meals. This Middle Eastern-inspired lamb recipe, ready in about 440 minutes, pairs lamb back meat, cut into chunks, onion, diced, carrots, sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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
- 2 pounds lamb back meat, cut into chunks
- 1 large onion, diced
- 2 medium carrots, sliced
- 4 garlic cloves, minced
- 2 tsp ground cumin
- 1 tsp ground cinnamon
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 1/2 tsp chili flakes
- 14 oz canned diced tomatoes
- 2 cups beef broth
- 2 tbsp olive oil
- 1 1/2 tsp salt
- 1 tsp black pepper
- 1/4 cup fresh cilantro, chopped
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 2 pounds lamb back meat chunks and brown on all sides for 5-6 minutes, then transfer to slow cooker.
- Step 2: In the same skillet, add 1 large diced onion and 4 minced garlic cloves. Sauté for 4 minutes until softened and fragrant.
- Step 3: Stir in 2 tsp ground cumin, 1 tsp ground cinnamon, 1 tsp ground coriander, 1 tsp smoked paprika, and 1/2 tsp chili flakes. Cook spices with onion mixture for 1 minute until aromatic.
- Step 4: Transfer the spiced onion mixture to the slow cooker with lamb. Add 2 sliced carrots, 14 oz canned diced tomatoes, 2 cups beef broth, 1 1/2 tsp salt, and 1 tsp black pepper.
- Step 5: Cover and cook on low for 7-8 hours until lamb is fork-tender and flavors meld.
- Step 6: Before serving, stir in 1/4 cup chopped fresh cilantro for brightness.
Frequently asked questions
How long does Slow Cooker Moroccan-Spiced Lamb Back Stew take to make?
Total time is about 440 minutes (20 min prep + 420 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow Cooker Moroccan-Spiced Lamb Back Stew?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep onion, diced from drying out.
Can I substitute ingredients in Slow Cooker Moroccan-Spiced Lamb Back Stew?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow Cooker Moroccan-Spiced Lamb Back Stew for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Slow Cooker Moroccan-Spiced Lamb Back Stew?
Middle Eastern lamb like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
