Moroccan Lamb with Kumura and Quinoa (GF)

Submitted by Rhonda Dew

Moroccan Lamb with Kumura and Quinoa (GF)

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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes


  • a splash of olive oil
  • 1 to 1.5 kilos boned Lamb shoulder diced (great cheap cut that is so tender when slow cooked.)
  • 1 onion sliced
  • 3 garlic cloves
  • 2-3 tablespoons of Moroccan seasoning
  • 2 cups chicken stock
  • 1 tablespoon honey
  • 2 large Kumara chopped (you can do a mixture of pumpkin Kumara if you like)
  • 1 can chickpeas
  • 1 cinnamon stick
  • 1 cup dry quinoa and a handful of sultanas


  • 1. Heat the oil and brown the lamb - put aside when finished ( you don't have to but I found if you don't your meal ends up a bit oily from the fat in the lamb)
  • 2. add a little more oil and brown the onion and garlic
  • 3. add the meat back and stir through the Moroccan spice then place in slow cooker
  • 4. add chopped Kumara
  • 5. pour over chicken stock, water and honey
  • 6. add cardamon pods
  • 7. lightly stir ingredients through and place cinnamon stick on top
  • 8. lace lid on top
  • Cook on LOW for 6 hours
  • When almost ready to serve cook Quinoa as per instructions add sultanas (usually 1 part Quinoa to 2 parts water, You can add some of the juices from the meal in place of some of the water. Bring to boil and let sit for ten mins)
  • I use quinoa as we are a GF family you can use Cous Cous.

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