Pressure Cooker Moroccan Lamb and Sweet Potato Stew
- 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)
For best results, we recommend using:
- Season lamb with salt, black pepper, and ½ teaspoon ras el hanout.
- 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.
- Add remaining 1 tablespoon olive oil and sauté onion and garlic in the pressure cooker until lightly browned, about 3 minutes.
- 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.
- 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.
- 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.
- Remove lid and discard bay leaf.
- 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.
- Season stew with additional salt and black pepper, if desired.
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.
What others are saying
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.