Moroccan Lamb Stew in Instant Pot used as a Slow Cooker
MOROCCAN LAMB STEW IN INSTANT POT
As I stated in my last post, I am totally enamored with the Instant Pot. Craving red meat and spicy food, I made a Moroccan lamb Stew and it came out very well. The food in Morocco is incredible, very flavorful and rich and I took a short cooking class while I was in Fez, the spiritual capital of the country, but that was over 10 years ago.
This recipe has a lot of ingredients and a few steps, but ultimately the Instant Pot in Slow Cooker mode does all the magic. The smell wafting from the Pot will fill your kitchen and home and will probably draw a few curious and hungry neighbors. This recipe is a keeper for supper on a cold evening – a meal in itself, but you could serve it with couscous or bread.
(Remember the spices are always more flavorful if you toast them whole and grind just before cooking.)
Check out the cooking video at: www.youtube.com/@booeats
Ingredients:
1 lb boneless lamb (leg or shoulder), fat trimmed – cut into 1-2” cubes
1 cup flour (all-purpose)
½ tsp paprika
½ tsp ground coriander
½ tsp ground cumin
1 tsp kosher salt + more to taste
½ tsp sugar
3 tbsp olive oil
1 tbsp butter
2 medium carrots, peeled and sliced
1 medium onion – diced
1 tbsp minced ginger
1 cup white wine
1 cup chicken broth
½ cup Harissa paste
Peel of 1 lemon – chopped
2 tomatoes – diced
½ cup dried apricots (or raisins)
1 can Garbanzo beans
1 tbsp chopped mint
1 tbsp chopped cilantro
Greek Yogurt
Method:
Add flour, paprika, coriander, cumin and salt to the meat cubes and toss to coat well.
Turn the Instant Pot to Saute mode on Medium.
Add 2 tbsp olive oil and heat through.
Add the coated lamb and brown well, turning every few minutes.
Remove the lamb and set aside.
Add the carrots to the Pot with a pinch of salt and sugar and fry till brown: 8-10 minutes.
Remove the carrots and set aside.
Add another tbsp of olive oil and 1 tbsp of butter to the Pot.
Add the diced onion and minced ginger and cook for 3-4 minutes.
Add 1 cup white wine (I used Chardonnay) and stir.
Add back the lamb and carrots.
Add 1 cup chicken broth, ½ cup Harissa paste, chopped lemon peel, diced tomatoes and apricots and give it a good stir.
Turn off the Saute mode and switch to Slow Cooker on High for 4 hours.
Close the lid but keep the VENT OPEN.
After 4 hours check for the doneness of the meat (mine was really well cooked and soft), if not soft and falling apart, continue to slow cook a little longer (check every 20-30 minutes).
Taste the stew and add salt if needed.
Once the meat is done, add 1 can Garbanzo beans (wash them before adding) and the chopped mint and cilantro.
Continue to slow cook for 15 minutes with the cover on.
Serve warm in a bowl with a dollop of Greek Yogurt and topped with chopped mint and cilantro.