Main Dishes Recipes

Moroccan Slow Cooked Lamb

27th September 2014


I’m loving experimenting with flavours at the moment as well as getting loads of use out of our slow cooker so a few weekends ago I shoved this shoulder of lamb in the slow cooker after a night of soaking up a Moroccan Style Rub and left it to do its business whilst I went over to Shropshire to visit a friend at her new house. 7 hours later I returned to a fabulous smell in the kitchen. The lamb was so tender and I felt these flavours worked really well. The nuts and seeds gave the otherwise boring bulgerwheat some crunch and the pomegranate has such a tangy fresh flavour that I’m loving at the moment. Cooling coriander yoghurt tempers down the spices just a little. A heartwarming and filling dish.

Serves 2


  • small shoulder lamb
  • 2 tbsp Ras al Hanout Spice mix
  • 2 tbsp sumac
  • 1tsp cracked black pepper
  • Bulger Wheat  – enough for 2, prepared according to pack instructions
  • 2 tbsp pomegranate seeds
  • 1tbsp pistachios (shelled)
  • 1tbsp pine nuts
  • 1 tsp harissa paste
  • salt and pepper to taste
  • 1 small pot greek yoghurt (we use Yeo Valley)
  • 1 handful corridor leaves, finely chopped


  • The night before you plan to eat combine the ras al hanout, sumac and pepper and rub into the lamb. Leave in the fridge overnight.DSC_0001
  • The next morning, about 8 hours before you intend to eat, put the lamb in the slow cooker along with about 100mls water and cook on low for 8 hours
  • Near the time that the lamb will finsih cooking prepare the bugler wheat. When cooked stir through the harissa paste,  the pomegranate seeds (reserve a few to garnish) nuts and a pinch of the chopped coriander and season to taste with salt and pepper.
  • For the yoghurt simply combine the coriander with the yoghurt in a small bowl
  • Assemble by shredding the lamb on top of the bugler wheat and garnish with the yoghurt and a few more pomegranate seeds.

Happy eating 🙂





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  • Reply Lisa 26th April 2015 at 20:51

    This looks delicious. I really want a slow cooker but I fear I’d never get enough use out of it, dishes like this make me want one even more though.

    • Reply the foodie couple 26th April 2015 at 21:14

      We weren’t sure whether we would either, but we do! Go forit, you won’t look back!

  • Reply Slow Cooked Ox Cheek Ragu | The Foodie Couple Blog 21st September 2015 at 08:02

    […] cheap! For example making a Beef Bourginon with blade or beef shin, or lamb shoulder for this Moroccan Lamb. We recently picked up some glorious ox cheeks which are absolutely fantastic pieces of meat with […]

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