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Slow Cooker North African Lamb

side view shot of slow cooker north African lamb in a white bowl garnished with parsley
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5 from 2 reviews

Slow cooker North African lamb is recipe will impress any guest. Flavorful and aromatic, the lamb is seasoned and then cooked until falling apart tender. The best part is your kitchen will smell amazing as it cooks. Instructions to make this easy easy lamb recipe in the Instant Pot are also included.

Ingredients

Units Scale
  • 2-3 pounds leg of lamb
  • 15 ounces diced tomatoes in their juices
  • 15 ounces canned chickpeas, drained & rinsed
  • 1/2 cup onion, diced
  • 3 garlic cloves, minced
  • 1 cup low-sodium beef broth
  • 6-8 teaspoons ras el hanout seasoning (see below for homemade)
  • 2 ounces dates, pitted & chopped (optional)
  • 1 tablespoon oil (for Instant Pot)
Homemade Ras el Hanout
  • 1 teaspoon ginger
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • 1 teaspoon paprika
  • 1 teaspoon red pepper flakes (or less if you’re concerned about it being too spicy)
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon coriander
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cloves
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Instructions

Prepare The Lamb

  1. Rinse & pat dry the lamb. Season the lamb generously with salt & pepper.
  2. If using the homemade ras el hanout blend, mix together all of the spices in a small bowl.
  3. Rub the seasons into the lamb evenly and all over. Press the seasonings lightly into the lamb.

Slow Cooker

  1. Add diced tomatoes, onion, garlic, chickpeas and broth to the slow cooker. Stir to mix well.
  2. Add the prepared lamb on top of the food in the slow cooker.
  3. Cook HIGH 4-5 hours, LOW 8-9.
  4. Shred the meat & stir in the chopped dates.

Instant Pot

  1. Turn on the Instant Pot to sauté. Once hot, add the oil and the prepared lamb. Sear a few minutes on each side until browned. Remove lamb and set aside.
  2. Add onion, and cook a few minutes until soft. Add garlic and cook an additional minute. Turn off the Instant Pot.
  3. Pour broth and deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon. Stir in the diced tomatoes and chickpeas. Add the lamb back to the pressure cooker.
  4. Close lid and seal valve. Set high pressure and cook 15 minutes per pound of meat. When cooking time is complete, let the Instant Pot naturally release the pressure for 10 minutes then quick release any remaining pressure.
  5. Open the lid. Shred the meat & stir in the chopped dates.

Find it online: https://fitslowcookerqueen.com/slow-cooker-instant-pot-moroccan-pot-roast/

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