Pressure Cooker Moroccan Lamb and Sweet Potato Stew

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Rated 5.0 based on 2 customer reviews
Pressure Cooker Moroccan Lamb and Sweet Potato Stew
Pressure Cooker Moroccan Lamb and Sweet Potato Stew

Ingredients

  • 2 pounds lamb stew meat (shoulder)
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon ras el hanout
  • 2 tablespoons olive oil, divided
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 cups beef stock
  • 1 (14½ ounce) can diced tomatoes
  • 2 teaspoons ras el hanout
  • 1 bay leaf
  • 1 ½ pounds sweet potatoes, cut into ½-inch pieces
  • 1 (15 ounce) can chickpeas, drained
  • ½ pound carrots, cut into ¼-inch pieces
  • 2 tablespoons water (optional)
  • 2 tablespoons cornstarch (optional)

Appliances

For best results, we recommend using:

Directions

  1. Season lamb with salt, black pepper, and ½ teaspoon ras el hanout.
  2. Heat 1 tablespoon olive oil in inner steel pot of pressure cooker set to Sauté on Normal. Working in 3 batches, cook lamb until browned, 5 to 6 minutes per batch. Transfer browned lamb to a bowl using a slotted spoon. 
  3. Add remaining 1 tablespoon olive oil and sauté onion and garlic in the pressure cooker until lightly browned, about 3 minutes.
  4. Press Cancel. Add beef stock, diced tomatoes, 2 teaspoons ras el hanout, and bay leaf to inner steel pot of pressure cooker, scraping up any bits of food from bottom of pot using a wooden spoon. Return meat to the pot.
  5. Lock pressure cooker lid in place and set steam vent to Sealing. Select Pressure Cook (Manual) and cook for 25 minutes on High Pressure. Let pressure release naturally for 5 minutes, then set steam vent handle to Venting to quick-release remaining pressure.
  6. Remove lid and add sweet potatoes, chickpeas, and carrots to lamb mixture. Lock pressure cooker lid in place and set steam vent to Sealing. Select Pressure Cook (Manual) and cook for 2 minutes on High Pressure. Set steam vent handle to Venting to quick-release remaining pressure.
  7. Remove lid and discard bay leaf.
  8. If a thicker broth is desired, set pressure cooker to Sauté mode. Whisk water and cornstarch together until smooth; stir into simmering stew until thickened, 3 to 4 minutes.
  9. Season stew with additional salt and black pepper, if desired.
Mealthy Tip

Ras el hanout is a North African spice blend found in specialty spice shops and increasingly in popular chain grocery chains. If you cannot readily find it, there are many recipes online to make your own using common spices such as turmeric, coriander, cinnamon, cloves, and cumin. Like taco seasoning and curry powder, everyone likes their own variation.

Nutrition Facts

Per Serving: 538 calories; 18g fat; 34.6g carbohydrates; 57g protein; 163mg cholesterol; 820mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 10

Amount Per Serving
Calories 538 Calories from Fat 166
% Daily Value*
Total Fat 18g 28%
Saturated Fat 5g 27%
Trans Fat 0.0g
Polyunsaturated Fat 2.0g
Monounsaturated Fat 8.5g
Cholesterol 163mg 54%
Sodium 820mg 34%
Total Carbohydrate 34.6g 12%
Dietary Fiber 6g 24%
Sugars 10.1g
Protein 57g
Vitamin A 474% Vitamin C 31%
Calcium 7% Iron 33%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Reviews

5.0out of 5 Stars

(2 Reviews)

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What others are saying

Image of Andie Roth

Andie Roth says:

This tasted so good!! I’ve been wanting a sweet potato based stew for awhile. This was very hearty yet light, I recommend having a side of naan or rice with it to be sufficiently satiating. I made this for 6 servings and cut up lamb shoulder into about 1.5 cubes. I couldn’t find Ras el Hanout at the store so I made my own with 1tsp ground turmeric, 1tsp ground cumin, 1/2tsp ground coriander, 1/4tsp ground cinnamon, 1/4tsp ground cloves, 1/2tsp cayenne pepper, 1/2tsp ground ginger, 1/4tsp ground pepper, 1/4tsp ground nutmeg. Turned out great with a slight spiciness that didn’t overwhelm the flavor of the spices in the dish. Enjoy!

Image of MJ Ortiz

MJ Ortiz says:

Lamb is one of my favorite proteins to cook with. I don't have a ton of experience with Moroccan flavors, but if it all tasted like this it will be my new favorite ethnic food! First time using ras el hanout and I am obsessed.