Moroccan Lamb Stew

Updated: Jan 28, 2021

The warm, comforting flavors of lamb meat encased with cumin, coriander and cinnamon, mingled with a hint of orange zest is what this stew is all about! Slowly roasted in the oven or quickly cooked in an Instant Pot will bring you a hearty and nutritious meal.

Lamb is a great choice for a high protein, nutrients rich food.

Serves 4

Cook time: Instant Pot- 50 minutes,

Oven- 2 hours


2 tablespoons butter or olive oil

1-2 pounds lamb stew meat

1 onion, diced

4 garlic cloves, roughly chopped

Spice mixture

1 teaspoon of each:

Sea salt

Ground black pepper

Ground cumin

Whole coriander seeds


Ground cinnamon

½ teaspoon chili flakes

2 tablespoons tomato paste

2 tablespoons honey

¼ cup apple cider vinegar or red wine

1 cup chicken broth

15 ounce canned chickpeas, drained

2 tablespoons chopped dried apricots or raisins

¼ cup fresh squeezed orange juice

1 tablespoon orange zest

Cooked Quinoa or brown rice

Instant Pot Cooking Instructions:

Turn on the saute mode, add butter or oil. Saute onions until soft and lightly browned.

Add the lamb, garlic,and spice mixture. Saute for 3-5 minutes.

Add chili flakes, tomato paste, honey, vinegar or wine, chicken broth, chickpeas and dried apricots or raisins. Stir all of the ingredients well.

Cover with lid and set the Instant Pot to pressure cook setting for 50 minutes.

Release pressure, remove the lid and add the orange juice and zest. Stir in well.

Serve immediately with quinoa or rice. Garnish with cilantro and more orange zest.

This stew is also very good the next day..

Oven method:

Preheat oven to 325 degrees

In a dutch oven pot melt butter or oil and saute onions until softened.

Add ingredients in the same order as the Instant Pot instructions.

Bake stew for 2 hours until the meat is very tender.

Add the orange juice and zest. Stir in well. Serve and enjoy!

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