Instant Pot Moroccan Lamb Stew—a dinner that can double as an elegant night in or a hearty hands-off weeknight dinner. Infused with flavor from warm spices, garlic and dried fruit, this lamb stew is unique, comforting, and satisfying.
This post was sponsored by the American Lamb Board, as always the thoughts, opinions, recipes, photos, and content are all my own.
How to make lamb stew in an Instant Pot or pressure cooker
Since lamb stew uses tougher cuts of meat like the leg or shoulder, it’s essential to slowly simmer the stew for a few hours to break down and tenderize the meat.
Luckily, the Instant Pot does a beautiful job of speeding that simmer process along. Plus, everything is done in the instant Pot, making this a one pot dinner!
- Brown the lamb in olive oil in the Instant Pot on sauté function.
- Transfer lamb to a bowl and reserve the drippings in the Instant Pot.
- Cook carrot and onion in drippings on sauté function until starting to soften.
- Add the flour and spices and cook until fragrant, about 30 seconds.
- Add in a splash of broth and whisk to combine, scraping up any browned bits. You’re essentially making the beginning of a roux here (which will create a silky broth in the end), so very, very gradually add the broth and whisk after each addition. You want a smooth mixture, not lumps!
- Once all of the broth has been added, add the lamb and any accumulated juices back to the pot.
- Lock the lid, close pressure valve, and cook on high pressure function for 50 minutes.
- Quick release pressure and stir in tomatoes, chickpeas, and apricots and cook until heated through, about 5 minutes.
- Off heat, season the soup with vinegar, salt and pepper.
What cut of lamb is best for lamb stew?
It’s best to use tougher cuts of meat for long-simmered or braised dishes like stew. For this lamb stew recipe, don’t be tempted to use a tender cut like lamb loin chops, it’s simply not worth it. Due to the long simmer time, stewing is one of the best ways to break down and tenderize tough cuts of meat.
For this recipe, I recommend using local sustainably raised American boneless leg of lamb, shoulder, or what your butcher might label as “stew meat.”
When cooking with lamb, I always seek out American lamb for its robust flavor and tender succulent meat. By sourcing American lamb, you support local economies and American ranchers who value sustainability, land preservation, and humanly-raised meat.
How to make this stew in a Dutch oven
Don’t have an Instant Pot? You can instead make this in a large Dutch oven. Brown the lamb and cook the vegetables according to recipe instructions.
Add the broth as directed and bring to a boil, add the browned lamb and bring the stew to a simmer. Cover and transfer to a 325ºF oven and braise until lamb is tender, about an hour and 45 minutes.
Variations on this Instant Pot Lamb Stew
- Instead of dried apricots, use golden raisins or currants.
- Swap the ras el hanout for a combination of coriander, turmeric, cinnamon and cumin seeds.
- Make it gluten free by skipping the flour.
- Swap the chickpeas for diced red potatoes (simmer for an extra 5 to 10 minutes).
- Instead of rice, couscous or quinoa, serve over my favorite mashed potatoes.
What to serve with this Morccan Lamb Stew
- Moroccan Carrot Salad
- Modern Creamy Cucumber Salad
- Simple Fennel Salad
- Garlic Naan Bread
- Healthy Skillet Cornbread
- Shaved Fennel Salad
More recipes you may like…
- Easy Creamy Lamb Tikka Masala
- Chicken Tikka Masala
- Vegetarian Madras Lentils
- Lamb Vindaloo
- Quick Chana Masala
Social giveaway from The American Lamb Board: follow @fanoflamb on Instagram and Facebook for great holiday giveaways this November through December. Comment on the giveaway posts with a lamb recipe you’ll be enjoying for the holidays and be entered to win great prizes!
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