Slow Cooker Moroccan Lamb or Beef Curry

Slow cooker dinners are brilliant time and budget savers. I typically put my slow cooker on most Tuesday evenings as my youngest has netball training till late.  I put the slow cooker on in the morning so that dinner is ready when we get home, therefore eliminating the need to get takeaway. This slow cooker Moroccan Curry is fabulously quick and tasty and packed with loads of vegetables and chickpeas.  You can use beef or lamb, whichever you desire really.

I found this recipe at Claire K Creations I have adjusted the recipe ever so slightly using less mango chutney.

I like using the slow cooker, it’s budget-friendly, as I mentioned above it saves you purchasing take away, but you can also buy the cheaper cuts of meat which helps to cut down the costs. And if you use a large slow cooker double the recipe so you can freeze it to have handy for a quick dinner one night you don’t feel like cooking.


Slow Cooker Moroccan Lamb or Beef Curry

This slow cooker Moroccan Curry is fabulously quick and tasty and packed with loads of vegetables and chickpeas. You can use beef or lamb, whichever you desire really.

  • Author: Katrina - The Organised Housewife
  • Prep Time: 10 minutes
  • Cook Time: 8 hours
  • Total Time: 8 hours 10 minutes
  • Yield: 5 serves 1x
  • Method: Slow Cooker


  • 1kg lamb, diced
  • 1 1/2 tablespoons curry paste or powder
  • 2 zucchinis, diced
  • 2 large carrots, diced
  • 2 capsicums, diced
  • juice of one lemon
  • 3/4 cup mango chutney
  • 400g chickpeas, drained
  • 200g natural yoghurt
  • 2 cups couscous, cooked, to serve


  1. Place all ingredients, except for the yoghurt and couscous, into the slow cooker.
  2. Mix to stir through, cook on low for 8 hours.
  3. Just before you are ready to serve, give the curry a stir, if there is too much liquid, continue cooking on high with the lid removed to help reduce the liquid.
  4. Stir through the yoghurt.
  5. Serve with couscous.

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Anne Solveig - July 14, 2013 - 8:16 PM


Claire @ Claire K Creations July 15, 2013 - 5:34 PM

So glad you liked it Kat! It can vary a little from chutney to chutney but I am a chutney lover. Thanks so much for featuring it!

Yvonne February 17, 2016 - 7:58 AM

Hi, thanks for the recipe, could you use homemade tomato relish instead.

Carolyn August 20, 2014 - 8:26 AM

Was I the only one to notice that the recipe is titled Moroccan Beef but the ingredients list says lamb? I guess I noticed more because I am a lamb producer ….??

carolyn August 20, 2014 - 8:27 AM

I’m still going to try it, and I’m sure its as wonderful as it sounds.

Katrina August 20, 2014 - 12:44 PM

Yes it’s great Carolyn how recipes like this one you can use any sort of meat that you have in the freezer.:)

Barbara February 17, 2016 - 7:42 AM

Hi Katrina, just looking at your Moroccan beef curry in slow cooker, the meat you have in this recipe is 500g leg lamb boned and cubed… shouldn’t it be beef?

BTW, love all your hints and recipes.

Katrina - The Organised Housewife February 18, 2016 - 7:43 AM

No, I switch it up al the time between lamb and beef 🙂

Yvonne February 17, 2016 - 8:03 AM

Hi Kat, sounds wonderful, I have asked Claire if you could use homemade tomato relish instead of chutney. Also we don’t eat lamb so will use beef. Sounds yummy

Kylie February 17, 2016 - 3:27 PM

Can I please ask, is the yogurt at the end a must? My daughter is allergic to cows milk/diary and this sounds lovely but she definitely cannot have it with yogurt…

Katrina - The Organised Housewife February 18, 2016 - 7:44 AM

I used beef and lamb in this recipe all the time, switch it up, you could also try chicken 🙂 I don’t see why you couldn’t use homemade relish, hope you enjoy it.

yvonne February 18, 2016 - 10:15 AM

Okay thanks will try it with the relish. It’s a Julie Goodwin recipe and it is a favourite with family and friends.


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