Moroccan Lamb Curry

Our version of this classic dish


A dash of organic coconut oil (or 2 tablespoons)
2 onions, roughly chopped
2 garlic cloves, crushed
1 tablespoon cumin
1 tablespoon allspice
1 tablespoon cayenne pepper
3 tablespoons Moroccan spice
1kg lamb forequarter chops – best to leave the bones in as the meat will fall off the bone in any case
1 1/2 cups of home-made stock of any kind (beef, chicken, vege, lamb)
1 cinnamon stick
500g potato, peeled, chopped
150g dried sultanas
150g dried apricots
Fresh coriander, chopped, to sprinkle
Couscous or rice and lemon wedges, to serve


Heat 2 tablespoons of coconut oil in a frypan over medium heat. Add onion and garlic, cooking for 3 minutes or until soft. Add the cumin, allspice, cayenne, cooking for 2 minutes or until fragrant.

Add lamb chops and cook until coated with spices and just brown (a few minutes).

Get slow cooker out of cupboard, or use a large saucepan on low heat. Transfer meat, onion, garlic and spices to slow cooker. Add rest of ingredients (except the coriander which goes at the end), cover and cook for 60 minutes or longer (ie you can set it on low and leave it a few hours).

To serve

Prepare Couscous or rice to serve, sprinkle chopped coriander and serve with lemon wedges.


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