Slow Cooked Moroccan Lamb

I’m getting less and less time to cook these days, but am unprepared to compromise on quality. In order for me to make sure that I eat a home cooked meal most nights, the slow cooker has been a key piece of equipment for me. I bought it a month or so ago for about £30, but it’s worth it’s weight in gold. There’s nothing like coming home from a long day at work to find your flat smelling gorgeous, with a delicious meal ready to eat.


In the morning before work, I had the inspiration of making a moroccan flavoured lamb dish. This isn’t authentic by any means, since it just involved me rummaging through my cupboards/fridge and dumping the contents into a slow cooker. But it wasn’t half delicious. Serve with couscous, sour cream and a splodge of harissa.

There was loads left over, so I shredded the meat with the sauce and made fajitas with it the next night. Bonus meal!


  • 1 lamb shoulder
  • 1 large onion, sliced
  • 2-3 sliced carrots
  • 1 carton passata, or a tin of plum tomatoes
  • 2 tbsp honey
  • 1 large clove crushed garlic
  • 1 tsp ground cinnamon
  • 2 tsp smoked paprika
  • pinch of saffron (if you have it)

For the couscous

  • couscous
  • bunch of fresh mint
  • bunch of fresh coriander
  • harissa
  • soured cream

Method: Bung it all in a slow cooker. Switch it on low. Come back 8 hours later. Season to taste.

Prepare the cous cous as per packet instructions. Mix in a knob of butter, seasoning, a bunch of mint and coriander. Serve with a splodge of soured cream and harissa on top.