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. Back then we didn’t have a slow cooker, mum cooked it on the stove, but I adapted it to the slow cooker.
Not only have I adapted recipes to the slow cooker I’ve gotten mum hooked. She loves slow cooking so much she has two and when her sister was visiting from Spain a few weeks ago she bought two to take home with her! Tia Lee, here you go – a slow cooker recipe as requested.
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. 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.
I have posted the recipe before but it’s too good not to re-share. Feel free to use lamb or beef. Enjoy!
- 500g leg lamb boned and cubed
- 2 tbsp 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
- 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.
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.