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


  • 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


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!