Beef Stew Raz Hanout Instant Pot

If yous're looking to make the all-time lamb stew, this recipe is all yous need! Comforting, autumn-autonomously tender braised lamb with loads of veggies, chickpeas and warm Moroccan flavors. (You can as well make this in your crock pot or pressure cooker). Serve it with my 15-minute couscous!

 Be sure to catch my tips and watch the video below for how to make this lamb stew.

I happen to be of the school of thought where any one-pot recipe is a good recipe!

As a bonus, this lamb stew recipe is nearly incommunicable to mess upwards, and then even if you lot're not a super experienced cook, yous can still make something delicious!

Lamb stew has that rich heartiness with deep and well-developed flavors that taste as if information technology has been cooked in an oven all twenty-four hours. My version takes only a few minutes of easily-on time and about ii hours in the oven, making information technology a shortcut version without sacrificing any of the flavors. No special tagine pot needed!

And for those who swear by pressure cookers and crock pots, you tin totally use either to make this lamb stew (see my notes below!)

What Goes in this Flavor-Packed Moroccan Lamb Stew?

This lamb stew recipe with vegetables begins with familiar hearty ingredients: like onions, garlic, carrots, aureate potatoes, tomatoes, chickpeas...

Simply to give it that wonderful Moroccan twist, I use a combination of sweet and savory flavors--from dried fruit to a host of warm spices!

I know you see those dried apricots! Using dried apricots--or other stale fruits like figs or raisins--may sound like an unusual option, but trust me, information technology gives a mild, very subtle sugariness to help round out the flavors in the dish without being at all overpowering. And, if using whole apricots still sounds a bit likewise audacious, chop them up into pocket-size bits using a sharp knife. Mincing the apricot will help it better dissolve in the sauce and give the flavor it needs without being as well obvious.

Now let's talk about the warm Moroccan spices...

The Winning Spice Mixture to Flavour your Moroccan Lamb Stew

This Moroccan lamb stew uses a blend of different spices and flavour-makers such every bit cinnamon, allspice, bay leaves, and, what I consider the star spice here, Moroccan Ras el Hanout.

Ras el Hanout is a incomparably North African/Moroccan spice alloy that includes notes of turmeric, cloves, ginger, cardamom, nutmeg and more! I love it  because of its deep aroma and the layers of warm, deep flavour it adds to dishes, especially in something like lamb stew. Y'all can find Ras el Hanout here at our online shop.

A little bit of Ras el Hanout goes a long way in this recipe!

Two Of import tips for making this stew

1.What cut of Lamb to Use for Lamb Stew?

To make the perfect lamb stew, I utilise boneless leg meat compared to other cuts of lamb. This is a cutting that's pretty bachelor in virtually grocery stores and piece of cake to cut up into pieces.

Although lamb leg is a leaner cutting of lamb, stewing (or deadening-cooking in a crock pot) breaks it downwardly. And the little chip of marbling dissolves right in during the cooking process, making the lamb buttery and cook in your mouth tender. You can substitute leg meat in this lamb stew recipe for lamb shoulder, or even substitute the lamb completely with beef if lamb meat is not available to you.

ii. Braising is the manner to get!

If you're wondering what is the best way to cook lamb stew? Braising is where you begin.

Braising starts with searing the meat before stewing information technology in a little fleck of liquid. Substantially, you dark-brown the meat in a little bit of extra virgin olive oil until y'all get a nice crust and seal in all the juices before cooking in your Dutch oven (or fifty-fifty crock pot) with the rest of the ingredients and goop. Cook until the meat is prissy and tender.

Allow me just repeat this i tip: don't skip browning the meat, it is and then easy to do and makes a world of difference in developing depth and flavor right off the bat.

Step-past-Step for this Lamb Stew Recipe

• To make Moroccan lamb stew at habitation, in a large heavy pot or Dutch Oven (affiliate), saute the chopped vegetables with a fiddling oil. I use Private Reserve Geek actress virgin olive oil.

• Once the vegetables soften, remove them from the pan and add in the lamb with a little scrap more oil if needed. This phase is the braising stage where you want each piece of lamb to have that crispy crust from a deep browning that will seal in the juices, keeping the lamb tender and moist. The braising process will likely cause some of the $.25 to stick at the bottom of the pot—and that'south a practiced thing. Any browning adds flavor and richness to the sauce.

• Once the meat is brown on all sides, add the vegetables back to the pot with the apricots, spices, tomatoes, and broth. Bring everything upward to a boil, then embrace and transfer to the cook in the oven for i ½ hours (check part-way through to add water if needed.) Remove briefly from oven, add in the chickpeas and cook another 30 to 45 minutes.

         Note: Oven braising helps evenly distribute the heat that keeps the meat tender and retains its juiciness.

Lamb Stew in the Crock Pot or Pressure Cooker

This recipe is super friendly for crock pots and pressure cookers also. Hither is how y'all tin make information technology in either:

To brand in a crock pot

Follow the directions beneath by sauteing the vegetables and browning the lamb. Once the lamb is seared, transfer it into a crock pot along with the sauteed vegetables, apricots, spices, tomatoes, and broth. Cook on low heat for vi hours. Stir in chickpeas, then let cook some other i to ii  hours (up to 8 hours in total.) Or melt on high for up to 5 hours.

To make in a pressure cooker

Instead of using a Dutch oven or other oven-safety cooking pot, follow the steps below to saute and braise using your pressure cooker.

And so, add together in all the ingredients except for the chickpeas to the pot and lock the lid in place. Cook for 30 minutes on high pressure.

When the timer is upward, allow the pressure level to safely release for about 10 minutes before using quick-release according to the manufacturer's directions. Add in the chickpeas and cook for another 5 minutes. Allow the pressure to release again according to the manufacturer's instructions.

Brand-Ahead and Storage Instructions

As with many stews, Moroccan lamb stew can be made alee and stored in the fridge or freezer  without sacrificing whatever of the flavor.

To Make-Ahead and Refrigerate: If you're planning a dinner party and want to work a flake in advance, yous tin make this lamb stew a mean solar day or ii alee of time and keep in the fridge. Information technology helps to bring it closer to room temperature earlier reheating in the oven (be certain to add together more liquid also for reheating.)  a day or 2 and then reheated in the oven, making a great option for dinner parties or preparing for a busy night.

To Freeze Cooked Lamb Stew: This stew can too exist frozen for those who meal prep.Cool the stew to room temperature and store in a freezer-safety closed container for upwards to one month. Thaw in your refrigerator overnight and reheat in oven.

What to Serve with this Moroccan Lamb Stew

This lamb stew is pretty hearty on its ain, and does not require much else to complete the meal. I occasionally serve it with challah bread, or any crusty bread. Information technology's besides great, ladled on top of some beautiful Lebanese rice or plain couscous. For starters, I often serve a bright salad like fattoush and these Moroccan carrots.

Watch the Video for How to Make This Moroccan Lamb Stew:

Cheque out more Moroccan recipes.

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Description

If you're looking to make the best lamb stew, this recipe is all you demand! Comforting, fall-apart tender braised lamb with loads of veggies, chickpeas and warm Moroccan flavors. Yous tin make this in your crock pot or pressure cooker; instructions included for both!

Be sure to check out my tips above and lookout the video for how to make this lamb stew.

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• Private Reserve Greek Extra Virgin Olive Oil
• 1 large yellow onion, chopped
• three carrots, cubed
• half-dozen Yukon gold potatoes (or any small potatoes), peeled, cubed
• Kosher salt and pepper
• 2.5 lb boneless leg of American lamb, fatty trimmed, cut into cubes (Or American lamb shoulder, bones removed, fat-trimmed)
• three big garlic cloves, roughly chopped
• ½ cup dried apricots
• one cinnamon stick
• 1 bay leaf
• 1 ½ tsp basis allspice
• 1 ½ tsp ras el hanout Moroccan spice blend (discover it here)
• ½ tsp basis ginger
• six plum tomatoes from a can, cut in halves
• 2 ½ cups depression-sodium beef broth
• one 15-oz can chickpeas

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1. In a large Dutch oven (affiliate) or heavy oven-safe pot, oestrus 2 tablespoon olive oil over medium rut until shimmering but not smoking.
2. In the heated oil, saute the onions, carrots, and potatoes for four minutes or then. Add the garlic and flavor with table salt and pepper. Remove from the pot and ready aside briefly.
3. In the same pot, add more than oil if needed, and deeply brown the lamb on all sides. Flavor with salt and pepper.
4. Plow estrus to medium-high and return the sauteed vegetables to the pot. Add together the dried apricots, cinnamon stick, bay leafage and spices and stir to glaze.
5. Add the plum tomatoes and broth and bring everything to a eddy for 5 minutes or so.
6. Cover the pot and place in the 350 degrees F heated-oven for 1 ½ hours (check partway through to add h2o or broth if needed). Now stir in the chickpeas, comprehend and render to the oven for another thirty minutes.
7. Remove from the oven and serve hot with your choice of Lebanese rice, couscous, pita staff of life or your favorite rustic breadstuff.
8. A simple Mediterranean salad similar Fattoush makes a great starter for this hearty meal. Relish!

Notes

• Crockpot Instructions: If you prefer, afterwards step #5 is completed, transfer the lamb stew to a big slow cooker insert. Comprehend and cook on depression for about vi hours, then stir in chickpeas and melt another one to ii hours (total of up to eight hours.) Or cook on high for 4 to 5 hours in total.
• Pressure-Cooker Instructions: Instead of using a Dutch oven or other oven-safe cooking pot, follow the steps below to sauté and braise using your pressure cooker.And so, add in all the ingredients except for the chickpeas to the pot and lock the lid in place. Cook for xxx minutes on loftier pressure.When the timer is upwardly, let the pressure level to safely release for nearly 10 minutes before using quick-release co-ordinate to the manufacturer'due south directions. Add in the chickpeas and cook for some other 5 minutes. Allow the pressure level to release again co-ordinate to the manufacturer'southward instructions.
• Recommended for this Recipe : Private Reserve Greek extra virgin olive oil; all-natural Ras El Hanout spice blend; and basis allspice.
• Visit Our Online Shop to scan our olive oils and all-natural and organic spices.

• Prep Time: fifteen mins
• Cook Time: 2 hours 15 mins
• Category: Entree
• Method: Stewed
• Cuisine: Moroccan

Keywords: lamb stew, Moroccan Lamb Stew

*This post first appeared on The Mediterranean Dish in 2017 and has been revised with new data and media for readers' benefit. Savor!

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Source: https://www.themediterraneandish.com/moroccan-lamb-stew-recipe/comment-page-5/

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