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Aromatic Moroccan Lamb Stew with Chickpeas and Apricots
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Course Main Course
Cuisine Moroccan
Servings 4 people

Equipment

  • Instant Pot
  • Measuring Cups
  • Knife

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound lamb stew meat, cut into 1-inch pieces
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups chicken broth
  • 1 tablespoon tomato paste
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 1/2 cup dried apricots, halved
  • 2 tablespoons chopped fresh cilantro, for serving

Instructions
 

  • Press the sauté function on the Instant Pot and add the olive oil. Once hot, add the lamb pieces and brown them on all sides for about 5 minutes.
  • Add the diced onion and minced garlic. Cook for 2 minutes, stirring often, until the onion starts to soften.
  • Stir in the cumin, cinnamon, ginger, paprika, salt, and black pepper. Cook for 30 seconds until the spices smell fragrant.
  • Add the chicken broth and tomato paste. Scrape the bottom of the pot to loosen any browned bits.
  • Stir in the chickpeas and dried apricots. Cancel the sauté function, secure the lid, and set the valve to sealing.
  • Cook on manual high pressure for 35 minutes. Allow a natural pressure release for 10 minutes, then quick release any remaining pressure.
  • Open the lid and stir the stew. Ladle into bowls and top with chopped cilantro before serving.

Notes

If the broth seems too thin after cooking, switch back to sauté and simmer for a few minutes to thicken it slightly. The apricots soften and release a mild sweetness that pairs well with the spices, so taste before adding extra salt. Leftovers keep in the fridge for up to three days and reheat well on the stovetop with a splash of broth.
Course: Main Course
Cuisine: Moroccan
Equipment: Instant Pot, Measuring Cups, Knife