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Slow Cooker Moroccan Lamb

preparation time

10 mins

Cooking time

4 - 6 hours


4 - 6

Slow Cooker Moroccan Lamb


1kg diced lamb

1 sliced brown onion

1 tin diced tomato (400g)

1 tin chickpeas (400g)

100ml beef stock

50g raisins

1 jar Beerenberg Slow Cooker Moroccan Lamb 240ml

50g preserved lemons (optional)


Follow these easy steps:

Heat 1 tbsp of oil in a pan

Brown lamb and onion before adding to slow cooker with remaining ingredients, including the contents of this jar rinsed out with the beef stock

Stir to combine

Cook on high for 4 hours or low for 6 hours

Serve with mashed potato, herbed couscous, pasta or rice and top with Greek yoghurt and flat leaf parsley.