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Instapot Morrocan Lamb Stew

This is the perfect recipe to make on a cool fall/winter day. Once the cold starts to arrive your body starts to crave more hearty food especially stews and soups. Although we haven't felt a huge weather change in Miami, I've noticed my appetite is starting to shift from fish and salads to warmer and heavier foods.

Lamb Stew served with Basmati Rice


1 lb lamb stew meat, diced

1/2 yellow onion, diced

1 leek, sliced

2 garlic cloves, minced

3 carrots, diced

3 celery sticks, diced

1 tomato, diced

1 cup frozen peas

1 tbsp coconut aminos

1 tsp cumin powder

1 tsp paprika powder

1 tsp turmeric powder

1/2 tsp cinnamon powder

1/2 tsp ginger powder

1/4 tsp curry powder

1/4 tsp all spice powder

2 bay leaves

salt & pepper (to taste)

cilantro or parsley to garnish

2 cups of beef broth or water


1. Set the Instapot option on sauté, and sauté the onion and leek with ghee or avocado oil.

2. In a bowl, mix the lamb with the minced garlic, spices, and coconut aminos. Once the onions are done cooking, place the lamb to brown.

3. Add all the vegetables and broth or water.

4. Set the option on meat/stew for 30 minutes.

5. Serve with basmati rice or cauliflower rice, and garnish with parsley or cilantro.

*If you don't have an InstaPot you can use a pressure cooker or just a pot and cook for a few hours on low.


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