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Instant Pot Moroccan Lamb Stew (Paleo, Whole30)

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Instant Pot Moroccan Lamb Stew | Reclaiming Yesterday

[This Moroccan Lamb Stew is made in the Instant Pot and is the perfect cozy meal on a cold day!]

Last year I got an Instant Pot (an electronic pressure cooker) for the sole purpose of cutting the cooking time down when I was making gut healthy bone broth

It’s absolutely amazing for that! Broth that used to take 12 hours or more in the slow cooker can be made in 3-4 hours in the Instant Pot!

I’ve also ventured into using the multi-purpose kitchen gadget for making quick, full meals — like this cozy Moroccan Lamb Stew! 

Instant Pot Moroccan Lamb Stew | Reclaiming Yesterday

I developed this Moroccan lamb stew recipe while I was doing a Whole30, but I loved the result so much that I still make it exactly the same way even though I’m finished with the program. 

Chickpeas would probably be a good addition though, if you wanted to cut back on the meat a little! 

I’m sure my version wouldn’t beat a traditional, slow-cooked Moroccan lamb tagine. But for something that is Whole30 approved AND can be made in half an hour I think it’s pretty dang delicious. 😋(And definitely very healthy.)

About the lamb 

Lamb just really goes so well with all of the warm spices in the stew like cumin, cinnamon, and ginger. If you don’t prefer lamb, you can easily swap it out for beef. 

You can buy lamb stew meat from the meat counter. Lamb stew meat can come from various parts of the animal, but boneless lamb shoulder works well in this type of recipe because it becomes very tender during cooking. 

Even though the stew meat I buy comes pre-cut, I like to cut mine into smaller pieces before adding to the pot to brown. Just a personal preference! 

Tips for making and serving a really yummy Moroccan lamb stew: 

  • Like most stews and soups, this one gets better after a night in the refrigerator. I like to make it on the weekend and have it on hand to reheat for quick lunches and dinners. 
  • Traditional Moroccan lamb tagine would likely be served with couscous. We prefer to keep it gluten-free and serve our lamb stew with cauliflower rice (Whole30) or white rice. Both are pictured above.  
  • If you can do dairy, a little crumbled feta or goat cheese is really nice. (Dairy is not Whole30 approved, so if you’re doing a Whole30 leave that off). Also, a sprinkle of chopped fresh parsley never hurt anyone 😋
  • When you cook in the Instant Pot, no steam escapes and your stew doesn’t reduce in liquid. I like to ladle a little bit of the liquid from the finished stew and bring it to a boil in a small saucepan until it reduces. Then I stir it back into the stew. Not a necessary step but a good trick for a thicker stew! 
  • If you like a little heat, add a few shakes of cayenne pepper into your stew along with the other spices! 

Instant Pot Moroccan Lamb Stew | Reclaiming Yesterday

Instant Pot Moroccan Lamb Stew

Makes 4-6 servings

Instant Pot Moroccan Lamb Stew

Ingredients

  • 1 pound lamb stew meat
  • 2 cups chopped carrots (about 3 medium carrots)
  • 2 cups chopped sweet potatoes (1 medium to large sweet potato)
  • 1 medium white onion
  • 3 cups finely chopped kale (stems removed)
  • 2-3 cloves garlic, chopped
  • 1/4 cup finely chopped dried apricots (4-5 apricots)
  • 2 cans diced tomatoes (14.5 ounce cans)
  • 2.5 cups chicken broth or chicken stock
  • 3 tablespoons coconut aminos
  • olive oil for browning the meat
    Spices
  • 1 teaspoon salt
  • Black pepper (to your taste)
  • 1/2 teaspoon ground ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon cinnamon
  • 1/4 teaspoon curry powder
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon allspice

Instructions

  1. 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.
  2. Put the top on the instant pot and set the time for 20 minutes.
  3. 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.
  4. Serve the stew with cauliflower rice or white rice and feta cheese and fresh parsley, if desired. (rice and dairy are not Whole30 approved)

Notes

Like most stews, this Moroccan Lamb Stew gets better after a night in the refrigerator. I like to make it on the weekend to have quick lunches and dinners during the week.

STOVETOP

This recipe is designed for the instant pot, but can also be made on the stove top in a large pot or dutch oven. Simply brown the meat with a little olive oil over medium-high heat. Next, add the onion and garlic and cook for a few minutes before adding the remaining ingredients and bringing to a boil. Reduce heat, and cook covered for 30-45 minutes (until meat is very tender)

http://reclaimingyesterday.com/instant-pot-moroccan-lamb-stew/