Moroccan beef curry in the slow cooker is a mouth-wateringly delicious winter dish that’s great served with couscous or mashed potato.
Moroccan beef curry in the slow cooker
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 lamb curry or Moroccan beef 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.
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.
How to make prepare the curry
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.
A few common questions
Do you need to sear the meat?
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.
Can you combine the ingredients and freeze as a ‘dump bag?’
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.
Connect with Claire K Creations!
Be sure to follow me on my social media, so you never miss a post!
Facebook | Pinterest | instagram
Be sure to follow me on Instagram and tag @clairekcreations so I can see all the wonderful Claire K Creations recipes and creations YOU make!
I created a fun little group on facebook and I’d love for you to join in! It’s a place where you can share YOUR favorite recipes, tips, tricks and tools for making life simpler, more natural and more connected and see what’s new around here (so that you never miss a new recipe, tip or trick)! If you’d like to check it out, you can request to join HERE.
Moroccan beef curry in the slow cooker
Ingredients
Instructions
Nutrition Information
Yield 5 Serving Size 1
Amount Per Serving Calories 582Total Fat 24gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 12gCholesterol 99mgSodium 384mgCarbohydrates 55gFiber 7gSugar 10gProtein 37g
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.
Yum April. Great idea freezing everything although that’s annoying it took so long to defrost.
haha :) morrocan beef curry ingredients 500 g lamb
Can be beef or lamb… either is delicious.
I’m new to cooking with a slow cooker and the booklet that came with the Slow Cooker says raw meat should be browned first – a bit confused now as your recipe says to put everything in pot. Would be grateful for your advice
Hi Joyce. You can brown the meat first and it does add flavour but I rarely do it and everything still tastes delicious. I’d think of it as optional.
im moroccan and we dont eat curry at all or use it anything a tagine is liek a stew but more correctly its a tagine.. which is the name of the pot its cooked in. its like slow cooking/caly pot cooking. i hate when ppl get a hold of our recipes and botch them and then ppl think this is what are cuisine is. morocco is north africa on the mediteraneana and India is deep in south east asia. you are very culturally confused. i know many ppl eat curry but usually thats imported by indians to countires they inhabit like the us or uk and some cuines use the spice mix like like vietnamese, chinese or koreans but we dont. this is not a moroccan recipe in the slightest. why cant you just call it lam curry something or other. our foods lemony and garlicy we barely use much spices even tho you see piles of them pictures. its like 4 or 5 spices tops in a recipe and cous cous is the name of the grain and the dish we dont eat it with everything. its relly the only time we use it.
Hi KC. Thanks for your feedback. I guess you’d call this one more of a Moroccan fusion! It has definitely been adapted over the years to be a family favourite. I have been to Morocco though and loved the food.
Sorry forgot to ask, what size jar is the mango chutney?
Hi Sharon. It doesn’t really matter. I just use whatever the cheapest one is ranging from about 200-300g
Hi Claire,
I’m just cooking your Indian Curry recipe – smells divine – thanks for sharing your beautiful recipes. It’s almost winter in Australia so you’re recipes will be regulars for this family!
With the Moroccan Lamb, do you drain the chickpeas?
Thanks again.
Hi Sharon. Yay! Glad you like it. I’m sure the Moroccan lamb will be a favourite too. It’s one of my favourites. Yep drain and rinse the chickpeas.
Hi there
I would love to make this tomorrow, but I only have greek yoghurt, do you think that would be ok to use?
thanks so much
kylie
Hi Kylie. Yep no problem! Enjoy.
I tried this and it was great!
I want to big batch this on the stove- how does it convert back to stovetop?
So glad you liked it. It’s one of my favourites! Mum originally made it on the stove so I’d say it will be perfect just brown the meat first and simmer it on low. I’m not sure how long it will take though you’ll just have to experiment sorry.
hi again,
tasted great! the only thing is my husband and myself prefer spicy–can we replace the mango chutney w/ something else? any suggestions? thanks!
You could add extra curry powder? Glad you liked it!
I’ll make this on the wkend…do you have to pre-cook the meat? or the slow cooker does it? what cut of beef can you use? I am a beginner cook! thanks!
Hi Andrea. I don’t pre-cook the meat no. At my butcher they have diced beef but any cheaper cut like chuck will work well. Good luck!
OOps just read the earlier post
haha yes that’s why!
Just wondering why it is called a Beef Curry when the recipe uses Lamb
What type of curry paste or powder do you recommend?
Hi Jesse. I just one from the supermarket. Any you find will work well.
Hey Claire, love the sound of this, just wondering why you put lamb in a beef curry? Cheer, Andrew
Thanks for pulling me up on that Andrew! The original recipe is lamb so I must have forgot to add (or beef). Either one works well it’s really just personal preference.
What sort of beef would you use Claire?
Peter you can use any cheap cut of meat. The slow cooker makes it oh-so-tender.
I love meals where you can just set them to go then walk away. And I can imagine this having incredible flavour xx
Another reason for you to get a slow cooker Charlie!
You did that in the slow cooker? I’m in love. My sister will be here in a week and that’s a perfect dish to start and come home to after “touristing” all day.
I hope you all like it Maureen!
Oh Claire, I love the sound of this! Thanks to your mom! I’ll be trying it for sure.