Lamb and Spinach with Chermoula (in slow cooker)

Lamb stewed slowly over a fire has been a Mediterranean tradition for thousands of years.  In an anonymous Andalusian cookbook, a book you can find on-line that dates from the 13th century, a slow cooked lamb is described.  Besides lamb, this dish includes spinach, coriander, caraway, olive oil, butter, cheese, and bread crumbs.

The lamb and spinach dish below uses Chermoula, a Morrocan spice blend featuring fresh cilantro, smoked paprika, onion, and garlic.  The modern version of slow cooking is the crock pot.  No longer do we need to add wood every 20 minutes to keep the fire going throughout the day.  This is one of our favorite and easiest lamb dishes.  Spend 20 minutes preparing in the morning, pop everything in the slow cooker, come back in 6 hours and the meal is done.

Here is the recipe for the Chermoula. 


Photo credit: Bill Bradley

Lamb and Spinach with Chermoula (in slow cooker)

Bill Bradley
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Cook Time 6 minutes
Total Time 6 minutes
Servings 6
Calories 298 kcal


  • 1 pound lamb, cut into bite sized pieces
  • 10 ounces spinach, stems removed
  • 28 ounces can diced tomatoes
  • 1 tbsp. butter
  • 1/2 cup water
  • 1 batch chermoula
  • 1 cup red wine


  • Add all ingredients to slow cooker. Mix well.
  • Cook on high for 6 hours.


Calories: 298kcalCarbohydrates: 8gProtein: 15gFat: 20gSaturated Fat: 9gTrans Fat: 1gCholesterol: 60mgSodium: 291mgPotassium: 732mgFiber: 2gSugar: 4gVitamin A: 4648IUVitamin C: 26mgCalcium: 104mgIron: 4mg
Have you tried this recipe? Tell us about it!Click here to rate this recipe in the comments section below.
About the Author: Bill Bradley, R.D.
Bill’s passion is to live and teach the principles of good food, generosity, and how to open our hearts while we take care of ourselves and others. More →


  1. Nelson M August 28, 2019 at 4:26 am - Reply

    We cooked this in an Instant Pot – Browning the lamb on the medium sauté level, then combining with the other ingredients (except the spinach). We did manual pressure cooker setting on high pressure for 35 minutes, and then a quick release. We then stirred in the spinach until it was wilted, and served immediately. Absolute perfection – my family loved it!.

    • Bill Bradley, R.D. September 4, 2019 at 11:02 am - Reply

      Hi Nelson,
      Thanks for letting us know your method. I am going to try it that way!

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