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  • Anna

Moroccan lamb and cous cous

Simply throw all the ingredients in a slow cooker in the morning and you'll have a delicious stockpile of meals by dinner time.

This recipe will create a huge batch of food - enough to fill about 5 baby freezer trays like these.


  • 1 small lamb shoulder, approx. 1kg

  • 1 carrot

  • 1 small onion

  • 1 clove garlic

  • 2 medium sweet potatoes

  • 6 dried prunes

  • 1 tsp cinnamon

  • 1/2 tsp cumin

  • 1/2 tsp ground ginger

  • 3 cups salt reduced beef stock

  • 1 cup cous cous

  • 1/2 cup coriander chopped


  1. Chop carrots into bite sized pieces, dice onion, chop prunes and crush garlic, then place in slow cooker on high heat with a good glug of olive oil

  2. Chop lamb into large chunks, removing some of the excess fat

  3. Place a frying pan on high heat and brown the lamb in batches, cooking for about 1 minute to slightly caramelise, then add to slow cooker

  4. After browning the lamb, pour about 1/2 cup water into frypan to deglaze then pour the water with pan juices into slow cooker

  5. Add the spices and stock to the slow cooker, then leave to cook on high for at least 6 hours

  6. With about 2 hours to go, peel and chop the sweet potato into small chunks then add to slow cooker (if you add the sweet potato too soon it'll disintegrate)

  7. Add the cous cous to the Moroccan lamb about 10 minutes before serving or freezing

  8. Serve with chopped coriander

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