That jar of fiery, fragrant harissa paste in your fridge is calling your name! It’s time to unlock its potential with this incredible Slow Cooker Harissa Lamb. Imagine fork-tender chunks of lamb swimming in a deeply spiced, aromatic broth, balanced by the bright, briny pop of green olives. This set-and-forget North African classic fills your home with intoxicating aromas and delivers a truly unforgettable meal with minimal effort.
Ingredients
• MAKES: 8 servings
• PREPARATION TIME: 15 minutes
• COOKING TIME: 8 hours
• 2.65 pounds / 1.2 kg boneless leg of lamb
• 1 teaspoon fine sea salt, or to taste
• Ground black pepper, to taste
• 3 tablespoons / 45 g / 1.6 oz ghee, divided
• 1 small yellow onion, 70 g / 2.5 oz, chopped
• 2 cloves garlic, minced
• 3 large celery stalks, 192 g / 6.8 oz, sliced
• 2 medium tomatoes, 400 g / 7.1 oz, diced
• 2 cups / 480 ml bone broth
• 1/4 cup / 63 g / 2.2 oz coconut butter or almond butter
• 1 tablespoon / 7 g / 0.2 oz paprika
• 1 tablespoon / 7 g / 0.2 oz onion powder
• 1 teaspoon garlic powder
• 3 tablespoons / 45 g / 1.6 oz harissa paste
• 1 cup / 100 g / 3.5 oz pitted green olives
• Fresh cilantro or parsley, for garnish
• Suggested side: cauli-rice or shirataki rice
Instructions
1. Cut the lamb into 1 1/2-inch chunks and season generously with salt and pepper.
2. In a large Dutch oven or heavy-based saucepan over medium-high heat, melt half of the ghee. Working in batches to avoid overcrowding, brown the lamb on all sides. Transfer the browned lamb to your slow cooker.
3. Reduce the heat to medium and add the remaining ghee to the same pan. Add the chopped onion and cook for 5-8 minutes, until softened and lightly browned.
4. Stir in the minced garlic, celery, and diced tomatoes. Cook for another minute until the garlic is fragrant, then pour in the bone broth and add the coconut butter, scraping up any browned bits from the bottom of the pan.
5. Bring the mixture to a boil, then carefully pour it over the lamb in the slow cooker. Stir in the paprika, onion powder, garlic powder, and harissa paste.
6. Cover and cook on low for 8 hours or on high for 4 hours, until the lamb is exceptionally tender.
7. Stir in the pitted green olives during the last 30-60 minutes of cooking.
8. Taste and adjust seasoning with more salt, pepper, or harissa if desired. Serve hot over cauli-rice or shirataki rice, garnished with fresh cilantro. Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
Nutritional Information
• Nutrition Facts
• Per serving, without suggested side
• Total Carbs: 8.5 g
• Fiber: 3.5 g
• Net Carbs: 5 g
• Protein: 30.1 g
• Fat: 34.4 g
• Energy: 480 kcal
• Macronutrient Ratio: 4% Carbs, 26% Protein, 70% Fat
Pro Tips
• Don’t skip browning the lamb. This step is crucial for developing the deep, savory flavor base (known as the Maillard reaction) that makes the stew so rich.
• Harissa pastes vary in heat. Start with the recommended amount, taste the broth before serving, and add more if you prefer a spicier stew.
• This stew tastes even better the next day as the flavors meld and deepen overnight. It’s a perfect make-ahead meal for busy weeks.
• For an extra layer of flavor, toast the paprika, onion powder, and garlic powder in the pan for 30 seconds with the garlic before adding the liquids.
FAQ
Q: What cut of lamb is best for this recipe
A: This recipe uses a boneless leg of lamb, cut into 1 1/2-inch chunks. This cut becomes exceptionally fork-tender after slow cooking.
Q: Can I make this harissa lamb spicier
A: Yes, you can easily adjust the heat. Harissa pastes vary in spiciness, so start with the recommended amount. You can taste the stew before serving and stir in more harissa paste to reach your desired level of heat.
Q: Is this slow cooker lamb recipe keto-friendly
A: Yes, this harissa lamb recipe is very keto-friendly. A single serving contains only 5 grams of net carbs. Serving it with the suggested cauli-rice or shirataki rice makes for a complete low-carb meal.
Q: Do I really need to brown the lamb before slow cooking
A: For the best flavor, yes. Browning the lamb is a crucial step that develops a deep, rich, savory flavor base for the entire stew. It is highly recommended not to skip this step.
Q: Can I prepare this lamb stew in advance
A: Absolutely. This stew is an excellent make-ahead meal. The flavors actually deepen and improve overnight. You can refrigerate leftovers for up to 4 days or freeze them for up to 3 months.
