• 1 kg diced lamb
  • 1 teaspoon sea salt (see notes)
  • 2 tablespoons olive oil, ghee or coconut oil
  • 1 large onion, sliced
  • 2 teaspoons grated fresh ginger
  • 2 garlic cloves, minced
  • 2 Moroccan spice mix (see notes)
  • 2 cinnamon quills (optional)
  • 500 ml salt-free chicken or vegetable stock
  • 2-3 firm pears, peeled and cut into medium chunks
  • ½ cup flaked almonds, toasted
  • ½ packed cup coriander leaves, chopped


Moroccan Spice Mix:
If you can’t find it, make your own:

  • 2 teaspoon ground cumin
  • 2 teaspoon ground coriander
  • 1 teaspoon ground ginger
  • ½ teaspoon turmeric
  • ½ teaspoon cinnamon
  • ½ teaspoon allspice
  • ½ teaspoon ground black pepper
  • ¼ teaspoon cayenne pepper (optional)


  1. Preheat the oven to 150°C.
  2. Toss the lamb in 1 teaspoon salt (set aside for 30 minutes at room temperature, if time permits).
  3. Heat the oil/ghee in a large cast-iron crockpot over med-high heat. Brown the lamb in batches, set aside.
  4. Lower heat to medium. Add the onion, stir with a wooden spoon, scraping any bits of brown meat that may be stuck to the pan. Cook for 7-8 minutes until onion is soft and translucent. Add ginger, garlic, and spices, and cook until aromatic.
  5. Add a little stock and scrape any spices stuck to the bottom of the pan, add remaining stock and return meat to the pot. Bring to a slow boil. Add the lid to the crockpot and transfer to the oven. Cook for 2 hours (or until lamb starts to become soft and break apart easily with a fork). Stir through the pear, check the seasoning, adding a little more salt/pepper if needed, and cook in the oven covered for another 30 minutes.
  6. Serve crockpot at the table scattered with toasted almonds, coriander leaves, quinoa or crusty bread, and winter vegetables, such as braised greens, steamed green beans, or broccoli.




Salt: Check to see if there is salt in your Moroccan spice mix and/or stock before adding salt to the recipe. The 1 teaspoon of salt is based on a salt-free stock and spice mix.