Moroccan Slow-Cooked Lamb

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How would you rate Moroccan Slow-Cooked Lamb?

  • Love this. I made it now a couple of times… followed the recipe, but added a bit less apricots and added diced tomatoes can, but reduced the chicken stock. Also left some fat on the lamb pieces so did not need as much olive oil, and the flavor was more “lamby”… My guests loved it. Always served over couscous…

  • I made this with pork loin and it was very good!

  • I added a large sweet potato, 2 tsp. Cinnamon, 2 tsp. Paprika. It was delicious. Used large golden raisins instead of apricots. Next time I will use 2 more cups of water so there is more liquid.

  • This is a flavorful stew with complex spice and citrus flavors. Lamb was too expensive, so I used chuck roast. I did need to stew on low heat for about 3 hours, which also meant I had to keep adding more stock, but the end result was excellent and I saved $$$. Next time I would like to half the number of apricots to dial down the sweet flavor – but that’s a personal preference (Indian families don’t love sweet curries).
    I served with challah bread and roasted cauliflower.

  • I’ve made this recipe many times and often double the recipe just to be able to freeze some for another day! I double the spices and I add the apricots as a condiment with the cilantro when the stew is served because the apricots tend to lose their integrity when stewed with the rest of the dish. The sweetness of the apricots, combined with the citrus and spices and the gaminess of lamb combine for a deeply satisfying plate or bowl of deliciousness.

  • I made this last night to the T.. but knowing how those spices react I made it in the AM, put it in the frig. until dinner. Heating it at 6 and the texture and taste was divine. A.M. I could taste sweetness and thought ” too many apricots’. not so. Serving this after the ‘big chill’ was perfection.! (I didn’t like cutting up the shoulder meat.. Lots of waste, bone, and a lot of fat thus expensive but — worth it..) Mine cooked up well so I decided to forgo the couscous (that my husband is not fond of) and made potato pancakes.. Ymmm…

  • Very flavoursom & easy to make. The leftovers can be added to with pumpkin, sweet potato, potatoes, sultanas etc to bulk it up and put a more vegetarian slant on the meal as they will absorb the sauce which is delicious.

  • I make this recipe over and over for regular dinners and dinner parties and it never gets tired. Perfect and flexible–I make as written, and have subbed out raisins for apricots, doubled the chickpeas, added carrots, doubled, tripled, halved the recipe, served over couscous, rice, etc. Can’t go wrong.

  • This was delicious! I used bone-in lamb pieces, and diced tomatoes instead of fresh….no good ones in the winter. Added 2 cloves of minced garlic with the onion and was very generous with the spices. Also added carrots…and served over basmati rice. Will definitely make again.

  • This is so delicious, it’s one of the only recipes I’ll run to the kitchen to make. I use about 1/2 the broth though so it takes less time to cook down, otherwise the lamb can overcook and become tough which defeats the point. It’s absolutely delicious.

  • I’m an inexperienced cook and this turned out fantastic! My family loved it. It was a great blend of sweetness and spice. I followed the recipe as written except used dried ginger and dried cilantro instead of fresh and used 1.5 cups of dried apricots. Next time I will add a little more meat and cut down the cayenne pepper just a pinch for my kids.

  • Delicious. Made it for a girls night. Everyone loved it. I doubled the spices, added half a butternut squash and used a slow cooker after browning the meat. I cooked it on low for 6 hours and the lamb was so tender.

  • This was really good and easy. Very rich in flavours. I didn’t have any lamb so just used top sirloin. I also didn’t have enough apricots so I added raisins to make up the difference. Will certainly make again.

  • Wow! Terrific flavor!!! A perfect blend of sweet and spicy. I love Moroccan restaurants for their lamb couscous but never thought I could pull it off myself. This was so easy! I didn’t have any chickpeas, which I’ll try next time. I added chunks of carrots and a teaspoon of coriander to the cooking broth and followed a reviewer who put lamb bones into the pot. Very delish.

  • Amazingly good, easy to make and a huge hit. Definitely a keeper

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