Name: Instant Pot Moroccan American Lamb Stew
Prep time: 15 min
Cook time: 1 h 45 min
Total time: 2 h
Yield: 8 servings
Ingredients: 2 American boneless leg of lamb or shoulder, trimmed and cut into 1-1.5in pieces; Kosher salt & freshly ground black pepper, to taste; 1 tbsp Extra virgin olive oil; 1 Yellow onion, diced; 2 Carrots, cut into 1/2in pieces; 3 Garlic, chopped; 1 tsp Whole wheat flour; 1 Cinnamon stick; 1 Bay leaf; 1 tbsp Ras el hanout; 0.13 tsp Allspice; 4 Low sodium beef broth; 15 Chickpeas, drained & rinsed; 0.50 cup Diced dried apricot or gorlden raisins; 2 tsp Red wine vinegar; Cooked basmati rice, couscous, or quinoa; Cilantro, parsley, and/or preserved lemons

CategoryLeg of Lamb, Lamb Shoulder

Recipe provided by Healthy-ish Recipes for Better Cooking | Zestful Kitchen, courtesy of the American Lamb Board (Instant Pot Moroccan American Lamb Stew | American Lamb).

Yields8 Servings

Prep Time15 minsCook Time1 hr 45 minsTotal Time2 hrs

2 American boneless leg of lamb or shoulder, trimmed and cut into 1-1.5in pieces

Kosher salt & freshly ground black pepper, to taste

1 tbsp Extra virgin olive oil

1 Yellow onion, diced

2 Carrots, cut into 1/2in pieces

3 Garlic, chopped

1 tsp Whole wheat flour

1 Cinnamon stick

1 Bay leaf

1 tbsp Ras el hanout

0.13 tsp Allspice

4 Low sodium beef broth

15 Chickpeas, drained & rinsed

0.50 cup Diced dried apricot or gorlden raisins

2 tsp Red wine vinegar

Cooked basmati rice, couscous, or quinoa

Cilantro, parsley, and/or preserved lemons

Pat lamb dry with paper towels; season with 1 teaspoon salt and 1/4 teaspoon pepper.

Using highest sauté function, heat oil in Instant Pot for 5 minutes (or until just smoking). Add lamb and cook until well browned on all sides, about 5 minutes; transfer to a bowl and reserve drippings in pot.

Add onion and carrot to drippings, season with 1/4 teaspoon salt, and cook on highest sauté function until softened, about 5 minutes.

Stir in garlic, flour, cinnamon stick, bay leaf, allspice, and ras el hanout; cook until fragrant, 30–60 second. Whisk in a few splashes of broth, scraping up any browned bits and smoothing out the mixture after each addition. Gradually add in the remaining broth; add browned lamb back and any accumulated juices to pot, stir to incorporate.

Lock lid in place, close pressure release valve, and select high pressure cook function; cook for 50 minutes. Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing for steam to escape away from you.

Select sauté functions and add tomatoes, chickpeas, and apricots and simmer for 5 minutes. Off heat, stir in vinegar and season with salt (I use 1 teaspoon) and pepper to taste.

Serve stew over rice and finish with parsley, cilantro, and/or chopped preserved lemons.

How to make this stew in a Dutch oven

Don’t have an Instant Pot? You can instead make this in a large Dutch oven. Brown the lamb and cook the vegetables according to recipe instructions.

Add the broth as directed and bring to a boil, add the browned lamb and bring the stew to a simmer. Cover and transfer to a 325ºF oven and braise until lamb is tender, about an hour and 45 minutes.

Ingredients