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RECIPES  |  MEAL PREP  |  KETO  |  COOKBOOK

Instant Pot Moroccan Lamb Stew Recipe

This instant pot recipe for lamb stew is loaded with flavor, texture, and so easy to make. Tender pieces of lamb cooked with apricots, chickpeas, wine, and topped with a pomegranate molasses yogurt sauce.

This recipe is , with main ingredient
lamb stew recipe

This Moroccan lamb stew recipe is straight up comfort food! The fact that it’s an instant pot recipe that only takes 30 minutes to make is an added bonus. I absolutely love the flavors and textures in this dish. The lamb is tender and melts in your mouth, the apricots are sweet, the spices and add some heat, and the yogurt sauce cools it all down.

Even though this lamb stew recipe is made for the instant pot, you can make it on the stove top too. Just follow the directions and simmer it with the lid on for 1 hour, remove lid, and cook another 20-30 minutes. If you want some more instant pot recipes, check out my chicken pot pie and chicken cacciatore recipe.

lamb stew recipe
Instant pot lamb stew recipe

How To Make Lamb Stew In The Instant Pot

The first thing you want to do is brown the meat on the highest saute setting on the instant pot. This will take about 6-8 minutes and will add serious depth of flavor to the stew, especially when the Moroccan spice rub sears into the lamb. Take the lamb out of the instant pot and start cooking the veggies. The butternut squash will help make the stew rich and thick and is also a great winter time veggie.

After all the veggies have cooked for 15 minutes, add some red wine and let that reduce followed by some tomato paste. One of the biggest flavor bombs in this lamb stew comes in the form of a tea bag. I tested this recipe on the FlavCity Instagram a bunch of times and it was a hit. Fill an empty tea bag (you can by on Amazon using my link below) with one cinnamon stick, 1 crushed cardamom pod, 1 star anise, and 2 cloves. Seal the tea bag and drop it in the instant pot along with some sliced apricots and beef stock.

Set the instant pot to pressure cook on high for 30 minutes and the hard work is done. Think about all of the flavor inside that pot. You just know it is gonna be magical when it’s done.

lamb stew recipe
Instant pot lamb stew with Moroccan spices and yogurt sauce

What Can I Serve with Lamb Stew?

The best thing to serve with a lamb stew is a garlic and lemon yogurt sauce spiked with pomegranate molasses. The cool, sweet, and sour flavors of the yogurt sauce compliment the lamb stew so well! Plus I am such a sucker for contrast of temperatures, hot stew meets, and cold yogurt sauce. Yummo!

Mix together Greek style yogurt, lemon zest, juice, grated garlic, parsley, and a swirl of pomegranate molasses. You can find the last items at most grocery stores or Arabic shops.

How Long Do I Cook Stew Meat In The Instant Pot?

Beef or lamb stew meat that is cut into roughly 1 inch size cubes needed to be pressure cooked on high for 30 minutes in the instant pot. Once cooking time is finished, wait 10 minutes, and then carefully release the pressure manually. If you want the stew to thicken up, you can mash some of the meat and chickpeas and simmer it for a few minutes or add a corn starch slurry.

Make sure to check out my other comfort food recipes:

lamb stew recipe

Instant Pot Lamb Stew Recipe

Course: Main Course
Cuisine: arabic, Mediterranean
Keyword: comfort food, instant pot, lamb, stew
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4 servings
Author: Bobby Parrish

This lamb stew recipe is full of flavors and textures and so easy to make in the instant pot. The Moroccan spice rub, dried apricots, and cinnamon spice bag add so much flavor and the lamb is incredibly tender thanks to cooking in the instant pot.

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Ingredients

For the lamb stew:

  • 1.5 pounds lamb stew meat shoulder meat is best
  • 1-2 teaspoons Moroccan spice rub recipe below
  • ½ a large onion diced
  • 2 stalks celery chopped
  • 1 large carrots peeled & chopped
  • 1 cup butternut squash peeled & cubed
  • 1.5 teaspoons fresh or ½ teaspoon dried thyme
  • 4 cloves garlic minced
  • 1.5 tablespoons tomato paste
  • ½ cup red wine
  • 1-2 cups beef stock/broth
  • ½ cup dried & soaked chickpeas
  • ½ cup dried apricots sliced
  • 1 cinnamon stick cardamom pod, & star anise
  • 2 cloves
  • 1 bay leaf
  • Chopped pistachios & parsley for garnish
  • Avocado or olive oil
  • Kosher salt & fresh pepper

For the yogurt sauce:

  • ½ cup Greek style yogurt
  • Zest & juice of ½ a lemon
  • 1 clove garlic finely grated
  • 1 teaspoon fresh parsley chopped
  • ¼ teaspoon kosher salt & a crack of pepper
  • 1 tablespoon pomegranate molasses

For the Moroccan spice rub:

  • 1.5 teaspoons each smoked paprika & cumin
  • 1 teaspoon ground coriander & turmeric powder
  • ½ teaspoon cinnamon & cayenne pepper
  • ¼ teaspoon ground cloves

Instructions

  1. Make the spice rub for the lamb by combining all the rub ingredients in a small bowl, mix well. Season the lamb stew meat with a generous pinch of salt and spice rub all over, you may not need to you all the rub. Drizzle over 2 teaspoon of oil and rub the spices all over with your hands. Pre-heat the instant pot to the high setting of sauté, add 1 tablespoon of oil and wait for it to heat up. Add the lamb and brown well on all sides, about 6-8 minutes. Remove the lamb, lower the heat to medium, add more oil if needed, along with the onions, celery, carrots, butternut squash, thyme, ½ teaspoon salt, and a few cracks of pepper. Cook for 10 minutes then add the garlic, cook another 3-5 minutes, or until the veggies have really wilted down. If the heat seems to high, lower it and add a splash of water so the veggies don’t burn. Add the tomato paste and cook for 1-2 minutes then add the wine and cook until it has almost evaporated. Add the lamb back to the pot along with enough beef stock to come half way up the side of the lamb, along with the chickpeas, and apricots. Add the cinnamon stick to an empty tea bag along with the crushed cardamom pod, 2 cloves, and 1 star anise. Securely tie it up and add to the pot along with ¼ teaspoon. Mix well, close the lid to the instant pot, and pressure cook on high for 30 minutes. Allow to sit for 10 minutes when done, then manually release the steam.
  2. Meanwhile, make the yogurt sauce by combining everything but the molasses in a small bowl and mix well. Right before servings, spoon in 1 tablespoons of pomegranate molasses and swirl it a few times.
  3. Release the lid from the instant pot, remove the tea bag and bay leaf, and use a wooden spoon to mash some of the lamb and chicken peas, this will help thicken the stew. Serve in a bowl and top with yogurt sauce, chopped pistachios, and parsley. Enjoy!

Recipe Video

Recipe Notes

Macros per serving, makes 4 servings:
495 calories
26.8 grams of net carbs
33.5 grams of total carbs
15.9 grams of fat
48.6 grams of protein
7 grams of fiber

Macros per serving if omitting the butternut squash, chickpeas, & apricots, makes 4 servings:
364 calories
4.9 grams of net carbs
12.65 grams of total carbs
14.8 grams of fat
44 grams of protein
1 gram of fiber

Macros for all of yogurt sauce:
148 calories
19.5 net & total carbs(4.5 grams of omitting molasses)
2.3 grams of fat
11.5 grams of protein
0 fiber

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