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Shared By Steve Hamilton

Leg Of Lamb: Slow Cooker Moroccan Lamb Stew

Ingredients

  • Extra Virgin Olive Oil
  • 1 large yellow onion, chopped
  • 3 carrots, cubed
  • 6 Yukon gold potatoes (or any small potatoes), peeled, cubed
  • Kosher salt and pepper
  • 2.5 lb boneless leg of lamb, fat trimmed, cut into cubes
  • 3 large garlic cloves, roughly chopped
  • ½ cup dried apricots
  • 1 cinnamon stick
  • 1 bay leaf
  • 1 ½ tsp ground allspice
  • 1 ½ tsp ras el hanout or Gram Masala
  • ½ tsp ground ginger
  • 6 plum tomatoes from a can, cut in halves
  • 2 ½ cups low-sodium beef broth
  • 1 15-oz can chickpeas

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