If you’re looking to make the best lamb stew, this recipe is all you need! Comforting, fall-apart tender braised lamb with loads of veggies, chickpeas and warm Moroccan flavors. You can also make this in your crock pot or pressure cooker.
This Moroccan lamb stew recipe is straight up comfort food! Lamb stew has that rich heartiness with deep and well-developed flavors that taste as if it has been cooked in an oven all day. My version takes only a few minutes of hands-on time and about two hours in the oven, making it a shortcut version without sacrificing any of the flavors.
Key Ingredients and Their Roles
To make the perfect lamb stew, I use boneless leg meat compared to other cuts of lamb. Although lamb leg is a leaner cut of lamb, stewing (or slow-cooking in a crock pot) breaks it down. And the little bit of marbling dissolves right in during the cooking process, making the lamb buttery and melt in your mouth tender.
The Magic of Dried Apricots
Using dried apricots-or other dried fruits like figs or raisins-may sound like an unusual choice, but trust me, it gives a mild, very subtle sweetness to help round out the flavors in the dish without being at all overpowering. And, if using whole apricots still sounds a bit too adventurous, chop them up into small bits using a sharp knife.
Ras el Hanout: The Soul of Moroccan Cuisine
Ras el Hanout is a decidedly North African/Moroccan spice blend that includes notes of turmeric, cloves, ginger, cardamom, nutmeg and more! I love it because of its deep aroma and the layers of warm, deep flavor it adds to dishes, especially in something like lamb stew. It’s the same bold flavor-maker I use in recipes like my Moroccan Meatballs and Pastilla (Skillet Chicken Pie).
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Step-by-Step Instructions
To make Moroccan lamb stew at home, in a large heavy pot or Dutch Oven (affiliate), saute the chopped vegetables with a little oil. Once the vegetables soften, remove them from the pan and add in the lamb with a little bit more oil if needed. This stage is the braising stage where you want each piece of lamb to have that crispy crust from a deep browning that will seal in the juices, keeping the lamb tender and moist.
The braising process will likely cause some of the bits to stick at the bottom of the pot-and that’s a good thing. Once the meat is brown on all sides, add the vegetables back to the pot with the apricots, spices, tomatoes, and broth.
In the heated oil, saute the onions, carrots, and potatoes for 4 minutes or so. Add the garlic and season with salt and pepper. In the same pot, add more oil if needed, and deeply brown the lamb on all sides. Turn heat to medium-high and return the sauteed vegetables to the pot. Cover the pot and place in the 350 degrees F heated-oven for 1 ½ hours (check partway through to add water or broth if needed).
Instant Pot Instructions:
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. After all the veggies have cooked for 15 minutes, add some red wine and let that reduce followed by some tomato paste.
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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. 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.
This recipe is super friendly for crock pots and pressure cookers as well. Follow the directions below by sauteing the vegetables and browning the lamb. Once the lamb is seared, transfer it into a crock pot along with the sauteed vegetables, apricots, spices, tomatoes, and broth. Cook on low heat for 6 hours.
Then, add in all the ingredients except for the chickpeas to the pot and lock the lid in place. Cook for 30 minutes on high pressure. When the timer is up, allow the pressure to safely release for about 10 minutes before using quick-release according to the manufacturer’s directions. Add in the chickpeas and cook for another 5 minutes.
Pressure-Cooker Instructions:
Instead of using a Dutch oven or other oven-safe cooking pot, follow the steps below to sauté and braise using your pressure cooker.Then, add in all the ingredients except for the chickpeas to the pot and lock the lid in place. Cook for 30 minutes on high pressure.When the timer is up, allow the pressure to safely release for about 10 minutes before using quick-release according to the manufacturer’s directions. Add in the chickpeas and cook for another 5 minutes.
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Moroccan Lamb Stew in Instant Pot
Serving Suggestions and Pairings
This lamb stew is pretty hearty on its own and does not require much else to complete the meal. I occasionally serve it with challah bread, or any crusty bread. It’s also great, ladled on top of some beautiful Lebanese rice or plain couscous. A simple Mediterranean salad like Fattoush makes a great starter for this hearty meal.
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. Mix together Greek style yogurt, lemon zest, juice, grated garlic, parsley, and a swirl of pomegranate molasses.
Make-Ahead and Storage Instructions
To Make-Ahead and Refrigerate: If you’re planning a dinner party and want to work a bit in advance, you can make this lamb stew a day or two ahead of time and keep in the fridge.
To Freeze Cooked Lamb Stew: This stew can also be frozen for those who meal prep. Cool the stew to room temperature and store in a freezer-safe airtight container for up to one month.
Instant Pot Moroccan Lamb Shanks
Pressure-cooked lamb shanks are fantastic. Who wouldn't love tender lamb, falling off the bone in about an hour? As I explain in the Tips and Tricks section, the only trick to this recipe is to get lamb shanks that will fit in your pot.Step-by-Step Instructions
- Sear the lamb shanks: Heat the olive oil in an Instant Pot set to Sauté mode - high until the oil is shimmering. (Use medium-high heat with a stovetop PC). Sprinkle the lamb shanks with 2 teaspoons of salt and 2 teaspoons of Ras el Hanout spice blend.
- Brown the shanks in two batches: put 2 shanks in the pot, meaty side down, and cook until browned, about 4 minutes.
- Sauté the aromatics: Add the onion and garlic to the pot, and sprinkle with ½ teaspoon salt. Sauté for five minutes, or until the onions soften, occasionally scraping the pot with a flat-edged wooden spoon to loosen any browned bits of lamb or onion.
- Stir in the chicken broth, and scrape the bottom of the pot one last time to loosen any browned bits.
- Pressure cook for 45 minutes with a Natural Release: Lock the lid and pressure cook at high pressure for 45 minutes in an Instant Pot ("manual" or "pressure cook" mode), or for 40 minutes in a stovetop cooker. Let the pressure come down naturally, about 20 minutes.
- Serve: Unlock the lid, tilting it away from you to avoid the hot steam. Remove the lamb shanks to a platter. Scoop out any chunks of tomato with a slotted spoon, and add them to the platter with the lamb shanks. Pour the liquid in the pot into a fat separator and let it sit for a few minutes for the fat to separate. Pour a little de-fatted liquid over the shanks, then serve with couscous and a sprinkling of minced cilantro and sliced almonds. Pass the rest of the de-fatted liquid as a sauce at the table to pour over the lamb and couscous.
Tips and Tricks
- Lamb shank bone size: The key to pressure cooker lamb shanks is ensuring the shanks fit in your pot. A long shank bone can be a problem; larger lamb shanks won't fit in the pot. I don't usually have this problem with grocery store lamb shanks, but I have bought some from specialty butchers that are massive and just wouldn't fit in my 6-quart pot. If you're in doubt, bring your Instant Pot liner to the store to ensure they'll fit.
- The traditional side dish is couscous, Morocco's most famous dish. Make a bed of couscous on a plate, set a lamb shank on the couscous, then drizzle with the pot liquid to sauce the lamb and couscous.
| Feature | Details |
|---|---|
| Pot Size | A 6-quart pressure cooker is recommended. This recipe will not fit in a 3-quart pressure cooker. |
| Broth Amount | If halving the recipe, do not halve the amount of chicken broth (or water) because you need a minimum liquid amount for pressure cooking. |
| Doubling Recipe | If you have an 8-quart pressure cooker, it is possible to double this recipe as long as the lamb shanks fit in the pot. |
| Leftovers | Leftover lamb shanks are great but hard to store. |
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tags: #Moroccan
