Batch Cooking 101 & my Slow-Cooked Moroccan Lamb

There’s something so satisfying about opening the freezer and seeing it stocked with meals that you actually want to eat. Not the boring kind you forget about, but rich, comforting, flavour-packed dishes that feel like a hug on a busy day. That’s the beauty of batch cooking.

I’ve been leaning into it more lately, setting aside a few hours on a Sunday to cook once and eat well all week. It’s one of those habits that makes the rest of the week feel easier. Less decision fatigue, less takeaway guilt, and way more joy knowing you’ve got nourishing meals ready to go.

When it comes to batch cooking, I look for three things:

1. Recipes that freeze well and reheat beautifully.

2. Dishes that get better with time.

3. Meals that feel just as special reheated on a Wednesday night as they did fresh out of the pot.

And this Slow-Cooked Moroccan Lamb ticks every box.

It’s slow-cooked with warming spices… cumin, cinnamon, paprika and finished with a handful of soft Medjool dates that melt into the sauce. It’s rich, hearty, and layered with flavour, the kind of meal that makes your kitchen smell like heaven. I like to serve it with couscous or rice and a spoonful of Greek yoghurt for balance.

If you’re new to batch cooking, start here. You’ll end up with a few generous portions to freeze and future-you will be so grateful.

Slow Cooked Moroccan Lamb

Serves: 4-6
Prep Time: 15 minutes
Cook Time: 2.5-3 hours on the stove (or 5-6 in slow cooker)

Ingredients:

• 1 kg diced lamb (shoulder or leg)

• 2 tbsp olive oil

• 1 large onion, diced

• 4 garlic cloves, minced

• 1 tbsp tomato paste

• 1 tsp ground cumin

• 1 tsp ground coriander

• 1 tsp smoked paprika

• ½ tsp ground cinnamon

• ½ tsp ground turmeric

• 1 can (400g) crushed tomatoes

• 1 cup chicken stock or water

• 1 can (400g) chickpeas, drained and rinsed

• 2 carrots, diced

• 5 Medjool dates, pitted and sliced

• Salt and pepper, to taste

• Fresh coriander and Greek yoghurt, to serve

Method:

1. Heat olive oil in a heavy-based pot over medium-high heat. Add the lamb and brown on all sides. Remove and set aside.

2. In the same pot, add onion and cook until softened. Stir in garlic and tomato paste; cook for 1 minute until fragrant.

3. Add all the spices and stir for 30 seconds to release their aroma.

4. Return the lamb to the pot, add crushed tomatoes, stock, carrots, and chickpeas. Stir to combine.

5. Bring to a simmer, then reduce heat to low. Cover and cook gently for 2–3 hours, stirring occasionally, until the lamb is tender and the sauce has thickened.

6. Stir through the sliced Medjool dates during the final 10–15 minutes of cooking. They’ll melt slightly into the sauce.

7. Season to taste. Serve warm with couscous, rice, or flatbread, and top with fresh coriander and a spoon of Greek yoghurt.

Cooking Notes

• Freezer-Friendly: This dish freezes beautifully. Once cooled, portion it into containers with a little extra sauce to keep it juicy. It’ll last up to 3 months in the freezer and reheats perfectly on the stove or in the microwave.

• Make-Ahead Magic: The flavours deepen overnight, so it actually tastes better the next day — ideal for prepping on a Sunday and enjoying through the week.

• Serving Tip: A squeeze of lemon just before serving brightens everything up. Pair it with couscous, rice, or even mashed sweet potato for something heartier.