I love the flavours of souvlaki or Moroccan lamb kebabs, but all that chopping, threading onto skewers, marinating, etc is a little too fiddly for me. So, I started cooking this lamb dish in the slow cooker, which has similar flavours with a lot less work.
This dinner has become a favourite in our household. Put it in the slow cooker in the morning and the meat is ready for dinner. Chop a few fresh light side dishes, such as tomato and cucumber, to balance the flavours of the lamb and to reduce the meat content of the meal.
If you have a hungry crowd and need more food than this in a meal, serve with lightly salted roasted potato and sweet potato wedges. We also serve it with bread (I made my own Moroccan style bread for the one in the picture, but any flatbread works well) and with tzatziki dip and lemon wedges.
Slow cooker Moroccan lamb
- Leg or shoulder of lamb, approximately 2kg (adjust spices if your piece is larger or smaller)
- 1 onion, diced
- 2 teaspoons paprika
- 2 teaspoons ground cumin
- 2 tablespoons chopped parsley
- 1 lemon, quartered
- a few sprigs of oregano
- salt and pepper
Place all ingredients into the slow cooker. Cook on low for approximately 8-10 hours, or until the meat comes away from the bone.
Remove the lamb from the slow cooker and shred the lamb meat into smaller pieces. Serve in a warm bowl with side dishes such as tzatziki dip, cucumber, fresh tomato, flatbread, lemon wedges and roasted potato and sweet potato wedges.
We took this platter to a party, ready for sharing.
Or, make a filo pastry pie in a similar style to the mushroom galette, lining the base of the pastry with a thin layer of cooked freekeh or couscous. In a bowl, mix some of the shredded lamb with some grated, shredded or finely diced vegetables such as carrot and broccoli, together with some of the left over juices from the slow cooker. Warm this mixture through, either in a small pan or the microwave. This step is important because the pastry cooking time may not be enough to properly heat through the mixture. Now place the lamb and vegetable mix on the freekeh or couscous layer in the pie. Fold in the overlapping pastry edges over the mixture and brush the top of the pastry edges with olive oil. Sprinkle the top with diced feta cheese. Bake in a moderate oven for 15 to 20 minutes.