Moroccan lamb stew with paprika dumplings recipe

by admin

There’s a trick to cooking mince in the slow cooker: you always need to get it crisp and golden in a hot pan first, otherwise all the unnecessary fats will become part of the dish. Dumplings add texture while at the same time absorbing the delicious flavours of the stew.


Prep time: 20 minutes

Cooking time: 2 hours and 35 minutes




  • 2 tbsp olive oil
  • 500g minced lamb
  • 2 onions, diced
  • 1 large carrot, diced
  • 4 garlic cloves, crushed
  • 2 tsp harissa paste
  • 1 tsp smoked paprika
  • 1 tsp ground cinnamon
  • 1 tsp ground cumin
  • 3 roasted red peppers from a jar, finely chopped
  • 60g dried apricots, chopped
  • 600ml lamb stock if using the conventional method or 350ml boiling lamb stock if using the slow cooker method
  • 250ml tomato passata
  • 2 tbsp tomato purée
  • 1 tbsp honey

For the paprika dumplings

  • 120g self-raising flour
  • 60g beef suet
  • 1 tbsp chopped fresh coriander
  • 1 heaped tsp smoked paprika
  • Good pinch of salt
  • 70ml cold water

To serve

  • Fresh coriander, to garnish
  • Sauté potatoes


  1. Preheat the oven to 160C/140C/gas mark 3.
  2. Heat one tablespoon of oil in a large heavy based casserole over a high heat. Add the minced lamb and brown until crisp and golden, then transfer to a bowl with a slotted spoon and set aside. Drain off the excess fat left behind in the casserole, then add another tablespoon of oil. Add the onions, carrot and garlic and cook until softened, which will take around five minutes.
  3. Stir through the harissa and spices and cook for a further minute. Add the roasted red peppers, apricots, 600ml of stock, passata, tomato purée and honey and season with salt and pepper. Return the mince to the pan and bring up to a simmer, then cover with a tight-fitting lid and cook in the oven for two hours.
  4. Meanwhile, make the dumplings by mixing together the flour, suet, coriander, paprika and salt. Add the water a little at a time – you need enough water to bind the dumplings but you don’t want the dough to be too wet. Make into eight dumplings.
  5. Remove the casserole from the oven and raise the temperature to 180C/160C fan/gas mark 4. Place the dumplings on top of the stew and put back in the oven, uncovered, for a further 30 minutes.
  6. Garnish with fresh coriander and serve with sauté potatoes.

Slow cooker method

  1. Follow step 2 as above.
  2. Add the minced lamb, the onion mixture and all the other ingredients to your slow cooker, making sure you use only 350ml of boiling stock, and stir well. Put the lid on and cook on the high setting for two hours or the low setting for four hours. Season with salt and pepper.
  3. Make the dumplings as in step 4 above. Place in the slow cooker, then turn the setting to high and cook for a further hour.
  4. Follow step 6 as above.

Cook Slow by Dean Edwards is published by Hamlyn (£15.99). Order your copy from

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