First Instant Pot recipe – Moroccan Lamb Stew

The original recipe for this was full of dried fruit and brown sugar, yes I know that the chick peas aren’t Keto but could probably come under low carb and next time I will probably only use 1/2 a can as there were in my opinion way too many but just add as many as you want or leave them out and sub for something else.

Moroccan Lamb Stew

2 tablespoons olive oil, butter or ghee

500-750g/1 ½ –1 ¾ pounds lamb stew meat ( shoulder) cut onto 1 ½  inch cubes

1 onion, diced

4–6 garlic cloves, rough chopped

1 teaspoon of each: salt, pepper, cumin, coriander, turmeric, cinnamon, and cumin seeds ( seeds are optional, add another teaspoon ground cumin if no seeds)

½ teaspoon chili flakes

2 tablespoons tomato paste

60ml/¼ cup Apple cider vinegar

300ml/1  1/4 cups chicken stock or broth

1 can chickpeas, rinsed and drained (not Keto I know but you can omit or use less)

Serve with cauliflower rice, garnish with fresh Flat leaf parsley or coriander leaves and extra chili flakes.

Turn the IP ON and set it to the Sauté function. Heat the butter or oil and saute the onions for 3-4 minutes until fragrant.

Add the lamb, garlic, salt and all the spices and saute for 5 more minutes until fragrant.

Add the vinegar, tomato paste, stock, and chickpeas and stir until combined.

Cover and set the IP to  pressure cook setting for 50 minutes on normal/high.

Naturally release.

Let the pressure release and give a stir.

The lamb will be tender and break apart easily.

If you prefer it less juicy, return to saute function and cook off some of the liquid. ( Note that it will thicken a bit as it sits)

Serve over cauliflower rice

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