Instant Pot Moroccan Lamb Stew Food

INSTANT POT LAMB STEW RECIPE

Steps:

• 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.
• 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.
• 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!

INSTANT POT MOROCCAN LAMB STEW

Steps:

• 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.

INSTANT POT MOROCCAN LAMB STEW

Steps:

• Chop the lamb meat into small pieces to your preference. Turn on the saute function of the instant pot and add the meat with a drizzle of olive oil. Saute until the meat is browned and add the remaining stew ingredients.
• Put the top on the instant pot and set the time for 20 minutes.
• Optional: When the lamb stew is finished cooking, remove the lid and ladle some of the liquid into a small saucepan. Bring to high heat and simmer until the liquid has reduced, then add it back to the stew and stir everything to combine. I like to do this to make the stew a bit thicker, but it's completely optional.
• Serve the stew with cauliflower rice or white rice and feta cheese and fresh parsley, if desired. (rice and dairy are not Whole30 approved)

INSTANT POT MOROCCAN LAMB STEW WITH POTATOES

Steps:

• 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.

INSTANT POT® LAMB STEW

Steps:

• Combine lamb and flour in a bowl; toss to coat.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and heat until shimmering, 1 to 2 minutes. Add lamb and brown on all sides, 5 to 7 minutes. Add onion and saute until soft, about 3 minutes. Pour in broth and scrape up any browned bits with a spoon.
• Add mustard, thyme, rosemary, salt, and pepper. Close and lock the lid. Select Manual function according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Add potatoes, carrots, and peas. Close and lock the lid again, and reselect Manual function; set timer for 10 minutes.
• Release pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
• If stew is not thick enough, mix water and cornstarch together and add to pot. Cook for another 5 minutes on Manual with a quick release of pressure.