This lovely Instant Pot lamb stew uses Moroccan-inspired ingredients and spices and is cooked up with soft potatoes, carrots and peas for an incredible one-pot dish. Serve it with rice, couscous or quinoa, or low-carb cauliflower rice.
Course Main
Cuisine Moroccan
Keyword Lamb, Potatoes, Stew
Prep Time 15 minutesminutes
Cook Time 40 minutesminutes
Total Time 55 minutesminutes
Servings 54-6 servings
Calories 451kcal
Ingredients
1onionmedium, diced
1tablespoonolive oil
1teaspoonsalt
3clovesgarliclarge cloves, diced or minced
1.7lblamb meatabout 800 g, stewing lamb, diced into cubes
½teaspooncinnamon powder
1teaspoondried oregano or dried thyme
½teaspoonchili flakesor powder
1teaspoonpaprika
1teaspoonmild curry powder
1teaspooncoriander seed powder
½teaspoonturmeric powderoptional
2bay leavesoptional
6dried apricots
1cupcanned tomatoes about 200 g chopped tomatoes or cherry tomatoes in juice
1cupbeef stock or chicken stock
For the second part of cooking
1celery stickdiced
4potatoesmedium, peeled and cut into cubes
3carrotsmedium, diced into chunks
½cupfrozen peas
Zest of ½ orange
Instructions
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.