Instant Pot Moroccan Lamb Stew Recipes

MAKE-AHEAD MOROCCAN LAMB STEW

Steps:

• Combine cinnamon, cumin, ginger, cloves, nutmeg, turmeric, curry powder, and salt in a large bowl. Mix in the ground lamb. For most flavorful results, allow mixture to rest, refrigerated, overnight.
• Melt butter in a large pot over medium heat. Cook the onion in the butter until soft and just beginning to brown, 5 to 10 minutes. Mix the spiced lamb mixture to the onions. Cook and stir until meat is browned, about 5 minutes.
• Pour the beef broth, chicken broth, and consomme into the pot. Stir in the tomatoes, honey, carrots, sweet potatoes, garbanzo beans, dried apricots and lentils. Bring to boil; reduce heat to low.
• Simmer stew for 30 minutes or until the vegetables and lentils are cooked and tender. Season with black pepper to taste.

MOROCCAN LAMB TAGINE

Steps:

• Heat the oil in your pressure cooker and brown the lamb for a few minutes, in batches if necessary. Set aside. If you are short of time you can skip browning the lamb and instead add it in with remaining ingredients on Step 3.
• If there's any browned bits at the bottom of the pot, deglaze with a splash of stock or water. Add the chopped onion and cook for five minutes until softened.
• Add the garlic, ginger and spices and stir to release the wonderful aromas.
• Return the lamb to the pot and stir to combine.
• Add the lemon juice, tomato paste, apricots and honey. Stir to combine.
• Add the chopped tin tomatoes, chickpeas and stock.
• Cover, set vent to sealing and cook for 20 minutes at high pressure. Allow for 10 minutes natural pressure release then manually release the remaining steam.
• Remove the cinnamon stick. Taste and season if necessary. Garnish with the coriander and chopped pistachios. Serve with couscous or rice.
• Heat the oil in a large lidded casserole dish. Fry the onions for five minutes until softened.
• Add the garlic, ginger and spices and stir to release the wonderful aromas.
• Add the lamb to the pot and stir to combine, cooking for 5 minutes.
• Add the lemon juice, tomato paste, apricots and honey. Stir to combine.
• Add the chopped tin tomatoes, chickpeas and 2 cups (500ml) stock - note this is twice the amount from pressure cooker method.
• Bring to a boil then reduce a low simmer. Cover and cook for about 1h -1h 15 mins until the lamb is tender and stew has thickened.
• Remove the cinnamon stick. Taste and season if necessary. Garnish with the coriander and chopped pistachios. Serve with couscous or rice.
• Follow steps 1-4 then put all the ingredients in your crockpot. Stir in the tomatoes, chickpeas and stock and cook on low for 8 hours or high for 6 hours.

INSTANT POT LAMB STEW RECIPE

Steps:

• Make the spice rub for the lamb by combining all the rub ingredients in a small bowl, mix well. Season the lamb stew meat with a generous pinch of salt and spice rub all over, you may not need to you all the rub. Drizzle over 2 teaspoon of oil and rub the spices all over with your hands. Pre-heat the instant pot to the high setting of sauté, add 1 tablespoon of oil and wait for it to heat up. Add the lamb and brown well on all sides, about 6-8 minutes. Remove the lamb, lower the heat to medium, add more oil if needed, along with the onions, celery, carrots, butternut squash, thyme, ½ teaspoon salt, and a few cracks of pepper. Cook for 10 minutes then add the garlic, cook another 3-5 minutes, or until the veggies have really wilted down. If the heat seems to high, lower it and add a splash of water so the veggies don't burn. Add the tomato paste and cook for 1-2 minutes then add the wine and cook until it has almost evaporated. Add the lamb back to the pot along with enough beef stock to come half way up the side of the lamb, along with the chickpeas, and apricots. Add the cinnamon stick to an empty tea bag along with the crushed cardamom pod, 2 cloves, and 1 star anise. Securely tie it up and add to the pot along with ¼ teaspoon. Mix well, close the lid to the instant pot, and pressure cook on high for 30 minutes. Allow to sit for 10 minutes when done, then manually release the steam.
• Meanwhile, make the yogurt sauce by combining everything but the molasses in a small bowl and mix well. Right before servings, spoon in 1 tablespoons of pomegranate molasses and swirl it a few times.
• Release the lid from the instant pot, remove the tea bag and bay leaf, and use a wooden spoon to mash some of the lamb and chicken peas, this will help thicken the stew. Serve in a bowl and top with yogurt sauce, chopped pistachios, and parsley. Enjoy!

INSTANT POT® LAMB TAGINE WITH LENTILS

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add ghee. Add onions and cubed lamb to the melted ghee; cook and stir until lamb is browned and onion is soft and translucent, 5 to 7 minutes. Stir in tomatoes, potatoes, and garlic. Cook for 2 more minutes.
• Mix in salt, pepper, cumin, coriander, turmeric, cinnamon, ginger, paprika, and chili flakes. Stir in tomato paste. Add chicken broth, lentils, raisins, and honey; stir until all ingredients are well combined.
• Turn Saute mode off. Close and lock the lid. Set vent to 'Sealing' and select Meat/Stew mode according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes. Turn vent and release remaining pressure carefully using the quick-release method according to manufacturer's instructions. Season with salt and pepper, if needed.

INSTANT POT MIDDLE EASTERN LAMB STEW

Steps:

• Turn the Instant Pot on and set it to the Sauté function. Heat the butter or oil and saute the onions for 3-4 minutes until fragrant. Add the lamb, garlic, salt and all the spices and saute for 5 more minutes until fragrant. Add the vinegar, tomato paste, honey, stock, chickpeas and raisins and stir until combined.
• Cover and set the Instant Pot (or pressure cooker) to pressure cook setting for 50 minutes on normal/high. Naturally release.
• Let the pressure release and give a stir. The lamb will be tender and break apart easily. If you prefer it less juicy, return to saute function and cook off some of the liquid. ( Note that it will thicken a bit as it sits)
• Serve over quinoa, rice or cous cous with some fresh cilantro or parsley.
• The leftovers taste even better the next day as the flavors have more time to meld.

INSTANT POT MOROCCAN LAMB STEW WITH POTATOES

Steps:

• Turn on the Instant Pot and press the Sauté function key. Add the onions, olive oil, and salt and cook for 3-4 minutes, stirring a few times, until softened.
• Add the rest of the ingredients (except for the vegetables used in the second part of cooking) and stir through well. While it might seem like you need more liquid, remember that the meat will release its own juices in the cooking process.
• Place and lock the lid, making sure the steam release handle is pointing to Sealing. Press the Manual function key, making sure it's set to High Pressure, and adjust the timing to 20 minutes. After three beeps the Instant Pot will begin to build up the pressure and start cooking. Once the cooking finishes, release the pressure naturally for 2-3 minutes before using the quick release to let off the rest of the steam. While the lamb is cooking, you can make a quick couscous or rice dish, or prepare some steamed vegetables on the side.
• Add the vegetables and orange zest and stir through. Place and lock the lid again, and set to Manual, High pressure, for 5 minutes. Once the cooking finishes, leave the Instant Pot to release the pressure naturally for 10-12 minutes and then use the quick release method to finish it off.
• Serve with a chosen side and fresh cilantro and scallions as a garnish. A little lime juice is also nice on the side.

INSTANT POT MOROCCAN LAMB STEW

Steps:

• Chop the lamb meat into small pieces to your preference. Turn on the saute function of the instant pot and add the meat with a drizzle of olive oil. Saute until the meat is browned and add the remaining stew ingredients.
• Put the top on the instant pot and set the time for 20 minutes.
• Optional: When the lamb stew is finished cooking, remove the lid and ladle some of the liquid into a small saucepan. Bring to high heat and simmer until the liquid has reduced, then add it back to the stew and stir everything to combine. I like to do this to make the stew a bit thicker, but it's completely optional.
• Serve the stew with cauliflower rice or white rice and feta cheese and fresh parsley, if desired. (rice and dairy are not Whole30 approved)