- 1 medium brown onion, diced
- 1 tablespoon olive oil
- 1 teaspoon salt
- 3 large cloves of garlic, diced
- 1.7 lb / 800 g diced stewing lamb
- 1/2 teaspoon cinnamon
- 1 teaspoon dried oregano or thyme
- 1/2 teaspoon chili flakes
- 1 teaspoon paprika powder
- 1 teaspoon mild curry powder
- 1/2 teaspoon turmeric (optional)
- 1 teaspoon coriander seed powder
- 2 bay leaves (optional)
- 6 dried apricots
- 1 cup (200 g) tinned diced or cherry tomatoes with juice
- 1 cup beef or chicken stock
For the second part of cooking
- 1 celery stick, diced
- 4 medium potatoes, peeled and cut into cubes
- 3 medium carrots, diced into chunks
- 1/2 cup frozen peas
- Zest of 1/2 orange
- 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.
Stewing lamb: you can use various cuts of lamb suitable for long, slow cooking such as diced shoulder, neck fillet, shank or breast. Mutton meat (from an older lamb) can also be used but will have a stronger flavour. Diced beef and even pork would also work well in this dish.
Spices: Moroccan recipes use a lot of spices, which is how you get those amazing tagline flavours, but if you don’t have all of them on hand and you don’t want to stock up your pantry with too many new jars, then feel free to buy a pre-mixed Moroccan spice blend like this one, and use 2-3 tablespoons instead. Dried apricots will still need to be added. For a Whole30 recipe, replace the dried fruit with diced 4-5 fresh apricots instead.
Vegetables: you can use pumpkin, sweet potato or other root vegetables instead of the white potatoes (especially if you want to avoid the white spuds for dietary reasons).
Garnishes: chopped fresh cilantro/coriander and scallions/green onions (both optional)
Side dishes: couscous, quinoa, rice, cauliflower rice or veggies