There are many different ways to slow-cook lamb, and each has its own rhythm. I usually reach for the slow cooker, it’s effortless and perfect for days when I’m out of the house, as I can set it, leave it, and come home to tender, deeply flavoured lamb. If you don’t have a slow cooker, the oven or stovetop both work beautifully too and will get the lamb cooked in a shorter time.

Slow Cooker (Set and Forget)

Pat the lamb dry. Rub all over with ghee or olive oil, Moroccan Magic, and a generous pinch of sea salt.
If your slow cooker has a searing function, sear the lamb directly in the pot until lightly browned on all sides. Otherwise, sear in a hot pan first.

Place the lamb into the slow cooker.
Add ½ cup (125 ml) water or bone broth, this should come about 2–3 cm up the side of the lamb, not covering it.

Cover with a lid and cook on Low for 8–9 hours or High for 4–5 hours, until tender and falling apart.

Chasseur / Cast Iron Pot on the Stove

Pat the lamb dry and rub with ghee or olive oil, Moroccan Magic, and sea salt.
Heat a heavy-based chasseur or Dutch oven over medium heat and sear the lamb on all sides until lightly browned.

Add ¾ cup (180 ml) water or bone broth, enough to come about one-third of the way up the lamb.
Reduce heat to very low, cover with a lid, and cook gently for 3–4 hours, turning occasionally.

The lamb is ready when it pulls apart easily.

Oven Slow Roast

Pat the lamb dry and rub with ghee or olive oil, Moroccan Magic, and sea salt.
Place the lamb in a roasting dish and add 1 cup (250 ml) water or bone broth, this should sit 2–3 cm deep in the base of the tray.

Cover tightly with foil or a lid and cook at 160°C for 3.5–4.5 hours, until soft and tender.

Cashew & capsicum sauce

1. Preheat oven to 200°C.
2. Place capsicums, onion halves, and garlic on a baking tray.
3. Drizzle generously with olive oil and sprinkle with Moroccan Magic.
4. Roast for 35–45 minutes, until soft and beautifully charred.
5. Transfer everything to a blender, squeezing the garlic from its skin.
6. Add the softened cashews, all the roasting juices, and a pinch of sea salt.
7. Blend until smooth, creamy, and silky. Adjust seasoning if needed.

To Finish & Serve

Spoon the warm capsicum cashew sauce onto a plate and top with slow-cooked Moroccan lamb. Finish with chickpeas for substance, bursts of fresh pomegranate for brightness, and torn mint leaves for a cooling, fragrant contrast.