- 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)
- Preheat the oven to 150°C.
- Toss the lamb in 1 teaspoon salt (set aside for 30 minutes at room temperature, if time permits).
- Heat the oil/ghee in a large cast-iron crockpot over med-high heat. Brown the lamb in batches, set aside.
- 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.
- 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.
- 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.