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 splendid choice for a high protein, nutrients rich food.
Moroccan Lamb Stew
Ingredients
- 2 tablespoons butter or olive oil
- 1-2 pounds lamb stew meat
- 1 onion diced
- 4 garlic cloves roughly chopped
- 1 tsp Sea salt
- 1 tsp Ground black pepper
- 1 tsp Ground cumin
- 1 tsp Whole coriander seeds
- 1 tsp Turmeric
- 1 tsp 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
Instructions
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 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!
