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lamb stew with chickpeas, parsley, and rice in a white bowl set on a wooden table

Instant Pot Moroccan Lamb Stew Recipe

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4.34 from 9 votes
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Yield 8 servings
Category Main Dish
Cuisine Moroccan
Author Lauren Grant

Description

A bold and flavorful Moroccan Lamb Stew. This one pot dinner is easy to make and can easily be a weeknight dinner or elegant date night in. Made on the stovetop or in the pressure cooker for ease.

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Ingredients

  • 2 pounds boneless leg of lamb or shoulder, trimmed and cut into 1–1½ inches thick
  • Kosher salt and black pepper
  • 1 tablespoon extra-virgin olive oil
  • 1 yellow onion, diced
  • 2 large carrots, cut into ½-inch pieces (1 1/4 cup)
  • 3 cloves garlic, chopped
  • 1 tablespoon flour
  • 1 cinnamon stick, or ¼ teaspoon ground cinnamon
  • 1 bay leaf
  • 1 tablespoon ras el hanout
  • ⅛ teaspoon allspice
  • 4 cups low-sodium beef broth
  • 2 large tomatoes, cored and cut into ¼-inch pieces
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • ½ cup diced dried apricots or golden raisins
  • 2 teaspoons red wine vinegar
  • Cooked basmati rice, couscous, or quinoa
  • Cilantro, parsley and/or preserved lemons

Instructions

  • Pat lamb dry with paper towels; season with 1 teaspoon salt and ¼ 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 ¼ 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. 

Equipment

Instant Pot
wooden spoon
plastic cutting board

Notes

Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat on the stove top over medium heat.
Make this gluten free: swap the all-purpose flour for sorghum flour or leave it out altogether. 
Storage: 
  • Store in the fridge in an airtight container for up to 5 days. We recommend you store the stew separate from the rice or starch you choose to put underneath.
  • Freezing this stew is also so easy too! Just place into freezer-safe container and store for up to 2 months. Thaw in the fridge overnight, then reheat on the stove until piping hot.
Tips:
  • Brown the lamb before simmering. This is essential to developing that delicious deep brown caramelization on the outside of the lamb. Plus, the bits that develop on the bottom of the pan from searing add so much flavor!
  • If you don't has ras el hanout, make your own with spices at home. It's simply a blend of cumin, ginger, turmeric, cinnamon, black pepper, white pepper, coriander seed, ground allspice, ground cloves, ground nutmeg, and cayenne pepper.
  • Be sure to toast the spices. This means to saute the spices in the oil for 30 seconds to 1 minute to allow the flavors to enhance and develop prior to adding the broth.
  • Scrape browned bits up off the bottom of the pot. Browned bits develop when the lamb is seared on all sides. Our pro secret here is that this is where all the flavor is! Once you add the broth, use a wooden spoon to scrape up any browned bits from the bottom of the pan. It will add tons of delicious flavor.

Nutrition

Serving: 1/8 of recipeCalories: 450kcalCarbohydrates: 38gProtein: 44gFat: 13gSaturated Fat: 3gSodium: 550mgFiber: 10.5gSugar: 8g
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