Recipes for One Pot

Moroccan Lamb Instant Pot

Tasty and Easy

Pressure Cooker Moroccan Spiced Lamb with  Couscous

Any meal in Morocco is as colorful and spicy as the architecture which is intriguing and exciting.

And so is the food exciting

This North African country is situated between the Atlantic Ocean and the Mediterranean Sea and therefore has a mix of Arab, Berber, and southern European cultures and influences that define its food.
Moroccan Spice Lamb
What is Spiced Moroccan Lamb in an Instant Pot?
Pressure cooked lamb with a rich spicy heat but a loverly sweetness from honey and apricots makes this Moroccan dish a favorite at any table. 
The dish is served with Couscous, a tiny semolina-based pasta. It is the most used grain staple of the Moroccan diet, but rice and bulgur are also popular and can also be served with this dish.


Key Spices for Moroccan Lamb 

Ras el hanout

The literal translation is “head of shop,” the Arabic phrase ras el hanout really means “top shelf.. We actually mixed our own and we will include a link to that recipe as it was easy and it is most likely you will have all the ingredients already.  There are many different blends of this spice mix - we used cumin, ginger, salt, black pepper, cinnamon, coriander, cayenne pepper, allspice and cloves.

Chilli

Chilli is a key ingredient an you can use only a little and it will make a huge difference to the overall taste. My message to you if you are afraid - is do not be - just use a very small amount to start with - you will soon learn just how much you need. 

Ginger

Ginger is another key ingredient, just like chilli - use a little at first, but do use it because you will notice a difference. Even if you do not actually taste the ginger directly - it actually influences and enhances the overall flavour of the dish.
moroccan lamb ingredients

Prepare Ingredients


It really does help to get organized by getting all your ingredients measured and organized first. 

Why - because when you have never made a recipe before - having all your ingredients ready means that you can firstly check them off against the recipe before you start so that nothing is missing. 

Secondly - as you are moving through the cooking steps it lets you focus on the dish preparation rather than jumping around looking for or preparing a missed item.

Spice Up The Lamb

Put the cumin, turmeric, ras el hanout and saffron into a bowl with the diced lamb and 2 tablespoons of the oil and mix well and then let stand for 30 mins
mix the moroccan spices
mix the herbs and the lamb

Mix In The Spices

Here we have mixed in the spices from the above photo and left to rest while we go on to the next step.

Deseed The Chilli

I really like the depth of flavor that a chilli can add but I do not like it too hot.

By scrapping the seeds and a little bit of the inside skin you can remove most of the heat - and keep the nice flavor enhancing properties of the chilli.
deseed chilli
moroccan lamb instant pot

Cook The Lamb Mix

Now heat the instant pot bowl to the high setting and add the remaining oil.  when hot then add the onion garlic ginger and chili and cook for about 2-3 minutes or until they start to just soften.

Add the meat mix and also cook for a further 3 minutes. (shown here)

Then put in the ginger, cinnamon stick,  tomatoes, honey, and mix well and cook as per the recipe.

After Cooking

After it has cooked - taste and check for seasoning.  Add salt pepper according to taste.

Then add in the apricots and stir them in.

instant pot moroccan lamb
pressure cooker moroccan lamb complete

After Cooking Step 2 -  Marinate the Chicken

Next, add in the fresh herbs you have chopped.  If you do not have these - you can substitute for dried herbs or even leave these out.

Prepare To Serve

Here are the pre-plated - but ready to serve.
ready to plate moroccan lamb
Moroccan Spice Lamb

Plate-up And Make The Dish Pretty

Now you can put the dish together - we kept some of the herbs and nuts aside just to top the plate and make the whole dish look as nice as it tastes.

See also our Irish Beef Stew as another great winter warmer.

Print
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Moroccan Spice Lamb

Moroccan Lamb Instant Pot

  • Author: Rosie
  • Prep Time: 30
  • Cook Time: 30
  • Total Time: 1 hour
  • Category: Dinner
  • Method: Pressure Cooker
  • Cuisine: Moroccan

Description

Moroccan 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. Our Instant Pot version takes only an hour and tastes even better as the pressure cooker infuses the flavor to the meat while making it super tender.


Scale

Ingredients

Lamb

2 teaspoons ground cumin

1 teaspoon ground turmeric

2 teaspoons ras el hanout

1/2 teaspoon saffron strands

4 tablespoons vegetable oil

1 lb Lamb

1 onion diced

2 garlic cloves chopped

1 inch pice of ginger finely grated

1 red chilli chopped

1 cinnamon stick

1 lb can chopped/diced tomato 

1 table spoon honey

4.4 oz dried apricots roughly chopped. 125g

Salt and pepper to taste

2 oz pistachio nuts roughly chopped 50g

3 tablespoons of roughly chopped mint

3 tablespoons of roughly chopped coriander leaves

3 tablespoons of roughly chopped flat leaf parsley

For Couscous

1 oz unsalted butter. 25g

7 oz couscous 200g

2 oz pistachio nuts roughly chopped 50 g

2 oz almond sliced 50 g

2 oz dried apricots roughly chopped 50 g

3 tablespoons of roughly chopped mint

3 tablespoons of roughly chopped coriander leaves

3 tablespoons of roughly chopped flat-leaf parsley

1 lemon juiced


Instructions

Put the cumin, turmeric, ras el hanout, and saffron into a bowl with the diced lamb and 2 tablespoons of the oil and mix well and then let stand for 30 mins

 

Next heat the instant pot bowl to high and add the remaining oil then add the onion, garlic ginger and chili and cook for about 2-3 minutes or until they start to just soften,

Add the meat mix and also cook for a further 3 minutes.

Then put in the ginger, cinnamon stick tomatoes, and honey and mix well.

Put the lid on and cook for 25 minutes on high pressure with 10 minutes of natural pressure release.

After it has cooked - taste and check for seasoning.

To make the couscous you can use a frying pan - heat it till hot.

Add the butter and when the butter is foaming and the couscous and stir fry until golden in coloraturas. 

Add 400 ml of boiled water mix well and then remove from the heat. 

Cover with plastic wrap or similar and set aside to self steam for 5 minutes.

Stir in the nuts and the apricots, herbs, and lemon juice.

Finally, then season to taste with salt and pepper.

Then you are ready to serve.


Notes

A Tasty dish that can go with a lot of sides lie rice, mash potato etc,


Nutrition

  • Calories: 455
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