Instant Pot Moroccan Lamb Stew
 
Prep time
Cook time
Total time
 
Author:
Serves: 4-6 servings
Ingredients
  • 2 tablespoons oil
  • 2½ pounds lamb shoulder, trimmed and cut into 1½-2 inch pieces
  • 2 teaspoons cumin
  • 2 teaspoons coriander
  • 2 teaspoons turmeric
  • 2 teaspoons Kosher salt (or 1 teaspoon table salt)
  • 2 cinnamon sticks
  • ¼ teaspoon cayenne
  • 1 tablespoon fresh ginger, minced (1/4 teaspoon ground ginger)
  • ½ teaspoon fennel seeds
  • 3 cloves garlic, minced
  • 1 large onion, chopped
  • 1½ cups chicken broth
  • 1 can diced tomatoes including liquid
  • 1 tablespoon tomato paste
  • ½ cup diced dried apricots
  • 1 can garbanzo beans (chick peas)
  • 5 large strips of lemon zest (just use a veggie peeler)
  • 2 tablespoons red wine vinegar
  • ½ -1 cup rough chopped kale or spinach leaves
  • cooked pearled couscous or starch of your choice
Instructions
FOR THE INSTANT POT:
  1. Turn the Instant Pot on and set it to the Sauté function. While the oil is heating in the Instant Pot, season enough lamb with salt to add one batch without crowding it in the pan. Add the seasoned lamb, browning on all sides. (We are only browning one batch to create those great browned bits at the bottom of the pan that will help flavor the stew. If you brown it all, it could take a while. If you have time to brown it all...go for it! Either way, once we pressure cook, all of the lamb will be perfectly cooked.)
  2. Remove cooked lamb to a bowl.
  3. Add a little more oil if necessary, and add the onion to the drippings in the pan. Cook until softened then add dried seasonings and garlic cloves. Mix well, cooking for another minute.
  4. Add broth, diced tomatoes, cinnamon sticks and tomato paste. Stir until combined.
  5. Add in the lamb along with any juices, the chopped dried apricots, large strips of lemon zest and the garbanzo beans.
  6. Stir it all together and close the lid on the Instant Pot, making sure the pressure release valve is set to sealing. Turn on the "Meat/Stew" setting for 40 minutes. When done, use the natural release method. Switch to Saute for the final 20 minutes or until sauce is thickened. While sauce is thickening, add 2 tablespoons red wine vinegar and chopped kale. Season with additional salt if desired. Enjoy!
SLOW COOKER METHOD:
  1. Season the lamb with salt. In a large heavy skillet over medium-high heat, heat the oil and then add lamb in batches to not overcrowd the pan, browning on all sides. Transfer lamb and any juices to the slow cooker. Add a little more oil to the pan and saute the onions until softened. Add dried seasonings and garlic cloves. Mix well, cooking for another minute. Add enough of the broth to capture all of the browned bits from the bottom of the pan. Add mixture to the slow cooker along with remaining broth, diced tomatoes, cinnamon sticks and tomato paste. Stir until combined.
  2. Add the chopped dried apricots, large strips of lemon zest and the garbanzo beans.
  3. Set slow cooker to low for 6 hours or high for 4 hours.
  4. To thicken the stew, 30 minutes before serving, mix one part cornstarch to two parts water to make a slurry that you add directly to the slow cooker. Mix well. (the rule of thumb is to add 3 tablespoons of slurry for every cup of liquid in the pot) Remember, if you want it thicker you can always add more. :)
  5. Add the red wine vinegar and chopped kale at least 15 minutes before serving. Season with additional salt if desired. Enjoy!
Recipe by Cookin' It Real at https://www.cookinitreal.com/2018/02/28/instant-pot-moroccan-lamb-stew/