Slow Cooker Moroccan-Spiced Lamb Stew with Root Vegetables

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

A fragrant slow-cooked lamb stew infused with Moroccan spices, tender root vegetables, and a rich tomato broth that warms the soul. This Whole30 recipe (paleo, gluten free), ready in about 440 minutes, pairs carrots, parsnips, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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 lbs lamb shoulder, cut into 1 1/2-inch cubes
• 3 large, peeled and chopped into 1-inch pieces carrots
• 2 medium, peeled and chopped into 1-inch pieces parsnips
• 1 large, diced yellow onion
• 4, minced garlic cloves
• 14 oz can diced tomatoes (canned, no salt added)
• 2 cups beef broth (Whole30 compliant)
• 2 tbsp olive oil
• 1 1/2 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1 tsp smoked paprika
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1/4 cup chopped for garnish fresh parsley

The slow cooker we’d leave this in all day → Best Slow Cookers in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 2 lbs cubed lamb shoulder and brown on all sides, about 6-8 minutes. Transfer lamb to slow cooker.
2. Step 2: In the same skillet, add 1 large diced yellow onion and 4 minced garlic cloves. Sauté for 3-4 minutes until softened and fragrant.
3. Step 3: Add 1 1/2 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp ground cinnamon, 1 tsp smoked paprika, 1 1/2 tsp salt, and 1 tsp black pepper to the skillet. Stir for 30 seconds to toast the spices.
4. Step 4: Pour 14 oz canned diced tomatoes and 2 cups Whole30-compliant beef broth into the skillet. Bring to a simmer, scraping up any browned bits from the pan.
5. Step 5: Transfer the tomato-spice broth to the slow cooker with the lamb. Add 3 large peeled and chopped carrots and 2 peeled and chopped parsnips.
6. Step 6: Cover and cook on low for 7-8 hours or on high for 4 hours, until the lamb is tender and vegetables are soft.
7. Step 7: Garnish with 1/4 cup chopped fresh parsley before serving for brightness and color.