Photographer: James Moffatt. Stylist: Kate Brown.
This sweet, meltingly-tender Moroccan lamb makes a show-stopping dinner-party dish, cooked to tender perfection in the slow cooker, and topped with fresh kale and sweet bursts of pomegranate. For serving suggestions, see the notes below the recipe.
Looking for more slow-cooked lamb recipes?
Ingredients
Method
Combine lamb with spices and chilli in a large bowl; season. Heat half the oil in a 4.5-litre (18-cup) slow cooker on sear (HIGH) setting; cook lamb, in batches, turning, for 10 minutes, or until well browned. Remove from cooker.
Meanwhile, cut whole pomegranate in half. Hold pomegranate, cut-side down over a sieve into a medium bowl and hit the back of the pomegranate with a wooden spoon to release the juice and seeds. Reserve ¼ cup (60ml) juice and ⅓ cup seeds separately. Refrigerate seeds until required.
Heat remaining oil in cooker on sauté (MEDIUM) setting; cook onion, garlic and ginger, stirring, for 5 minutes or until onion softens. Stir in stock, maple syrup, molasses and reserved pomegranate juice. Return lamb to slow cooker; bring to the boil.
Cook, covered, on low, for 8 hours.
Add kale to cooker; cook, covered, on high for 5 minutes or until kale is wilted. Season to taste.
Serve Moroccan lamb topped with reserved pomegranate seeds and almonds.
What to serve with slow cooker Moroccan lamb
Serve the Moroccan lamb with steamed pearl couscous, quinoa or rice, and lemon wedges. Add a side salad to stretch the lamb further.
I don’t have a slow cooker
If you don’t have a slow cooker, try Julie Goodwin’s slow-roasted Moroccan lamb shoulder, or this oven-baked spiced lamb shoulder.
