Moroccan beef curry in the slow cooker is a mouth-wateringly delicious winter dish that's great served with couscous or mashed potato.
Jump to:
When I started blogging back in 2010 (where did the time go?!) I made a lot of my tried and true recipes that I've been eating for years, most of which, Mum gave me and has no idea where she got them.
Moroccan curry in the slow cooker is one of my absolute favourites.
Even when I was the world's fussiest eater I loved this dish that mum would only make in winter.
I can still see myself sitting on the couch one particularly cold night devouring a piping hot bowl of it.
Back then we didn't have a slow cooker (I'd never even heard of them), Mum cooked it on the stove, but I adapted it to the slow cooker.
The one I use is the Breville Flavour Maker but it has since been replaced by this slow cooker.
Not only have I adapted recipes to the slow cooker I've gotten Mum hooked on the slow cooker.
She loves slow cooking so much she has two and when her sister was visiting from Spain a few years ago she bought two to take home with her!
You might also like slow cooked Indian beef curry.
The flavour in this North-African curry comes from a jar of mango chutney, two spoonfuls of curry powder and some lemon juice and is finished off with the meat and veges.
Yep it really is that simple.
Without fail, every time I make it I re-check the recipe thinking I must have missed something because you couldn't believe that such a wonderful flavour comes from just a few ingredients.
You literally just throw everything in, give it a stir then put the lid on and walk away.
Don't forget to turn the slow cooker on (and check it's plugged in - not speaking from experience of course!).
This is what you will come home/back to eight hours later. It's so rich and luscious and so very full of flavour.
The meat just melts. You really only need a spoon to eat it. I usually serve it with couscous (mashed potato for my non-cous-cous-eating husband).
It freezes really well too so make up a big batch and have some on hand for easy winter dinners.
Instructions
Prepare the vegetables by cutting them in to large chunks.
You can substitute with other vegetables (except potato) if you like but these are the ones I like most.
They're also nice and colourful. Throw them in the bottom of the slow cooker.
Add the meat and the rest of the ingredients. It's best to leave the sour cream (or yoghurt) to stir through at the end.
I often forget it if I leave it til the end so I always put it in with everything else. Add about a mango chutney size jar of water to the pot too.
Mix it all together and try to separate all the meat pieces. If there's not enough liquid add a little more water.
Put the lid on, switch the cooker to low and cook for 8-9 hours. If you're short on time, it can be cooked on high for about 4 hours.
When the time is up, I normally take the lid off and switch it to high for half and hour for a little of the liquid to evaporate.
You might also enjoy slow cooked chicken cacciatore.
FAQs
Most slow cooker recipes ask you to sear the meat first. Why? Well, searing the meat actually adds to the flavour my slightly caramelising the meat.
I try to do this whenever I can but honestly, I don't always do it and this curry still tastes amazing without it.
My slow cooker base goes on the stove so for me it doesn't involve having to clean an extra pan.
The slow cooker I had before didn't have this function though so I used to just throw everything in.
Maybe I should have started with 'what is a dump bag?'
Well it's when you throw all the ingredients for a slow-cooker meal in a zip-lock bag and freeze it then when you want to cook it, you just defrost the bag and 'dump' the whole thing in the slow-cooker, set it and walk away.
The best thing about making dump bags is that you can prepare a whole bunch of slow cooker meals at once then have basically done all the work for dinners for days!
Yes you can absolutely make this recipe into a dump bag (just leave out the yoghurt and put that in at the last minute).
Here are a few other slow cooker recipes you could prepare while you're at it:
Feel free to use lamb or beef. Enjoy!
Looking for more slow cooker recipes? Check out 12 winter slow cooker recipes.
Recipe
Moroccan beef curry in the slow cooker
Ingredients
- 500 g leg lamb boned and cubed
- 2 tablespoon curry paste or powder
- 2 zucchini cut into chunks
- 2 large carrots cut in chunks
- 2 capsicum cut in chunks
- juice of one lemon
- 1 jar mango chutney fruit chutney if mango is unavailable
- 1 can chickpeas
- 1 small tub natural yoghurt
- 2 cups dry couscous to serve
Instructions
- Throw everything except the yoghurt in the slow cooker (veges first), mix it around, add a little water and cook on low for 8 hours.
- If the curry is a little too liquid when the time is up, take the lid off and put it on high to reduce.
- Stir through the yoghurt.
- Serve with couscous.
- This curry freezes very well. I've frozen it with the couscous and on its own.
April says
Delicious. Very easy. The addition of yogurt was magical. I froze the raw ingredients in a freezer bag, but after 48 hours thawing in the fridge it was still frozen, so I had to defrost it in the microwave, which was frustrating. I browned the meat, then simmered everything for just over an hour on the stove. I'll definitely be making it again.
Claire says
Yum April. Great idea freezing everything although that's annoying it took so long to defrost.
BARBARA KAVANAGH says
haha :) morrocan beef curry ingredients 500 g lamb
Claire says
Can be beef or lamb... either is delicious.