Moroccan Lamb Instant Pot

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

Moroccan Lamb Instant Pot

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.
Prep Time30 minutes
Cook Time30 minutes
Course: Dinner
Cuisine: Moroccan
Calories: 455kcal
Author: Rosie


  • 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


  • 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.


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


Calories: 455kcal