Moroccan Lamb and Sweet Potato Stew
⏱️ Prep: 10 min🍳 Cook: 45 min
Ingredients
| 2.67 pounds | 1.2 kg | lamb stew meat (shoulder) |
| 1.25 tsp | 6.3 ml | salt |
| 0.5 tsp | 2.5 ml | ground black pepper |
| 0.5 tsp | 2.5 ml | ras el hanout (for seasoning) |
| 2 tbsp | 30 ml | olive oil, divided |
| 1.33 | onions, diced | |
| 4 | garlic cloves, minced | |
| 2.67 cups | 640 ml | beef stock |
| 1.33 | cans diced tomatoes (14½ oz) | |
| 2.5 tsp | 13 ml | ras el hanout |
| 1 | bay leaf | |
| 2 pounds | 905 g | sweet potatoes, cut into ½-inch pieces |
| 1.33 | cans chickpeas, drained (15 oz) | |
| 0.67 pound | 305 g | carrots, cut into ¼-inch pieces |
| 2 tbsp | 30 ml | water (optional) |
| 2 tbsp | 30 ml | cornstarch (optional) |
Instructions
6 Quart / 8 Quart. Servings: 4/6/8/10. Ready in: 1 hr. Prep time: 10 min. Cook time: 45 min.
- Season lamb with salt, black pepper, and ½ teaspoon ras el hanout.
- Heat half the olive oil in the inner steel pot of the 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 olive oil and sauté onion and garlic in the pressure cooker until lightly browned, about 3 minutes.
- Press Cancel. Add beef stock, diced tomatoes, 2½ teaspoons ras el hanout, and bay leaf to the inner steel pot of the pressure cooker, scraping up any bits of food from the bottom of the pot using a wooden spoon. Return meat to the pot.
- Lock the 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 the steam vent handle to Venting to quick-release remaining pressure.
- Remove lid and add sweet potatoes, chickpeas, and carrots to the lamb mixture. Lock the lid and set steam vent to Sealing. Select Pressure Cook (Manual) and cook for 2 minutes on High Pressure. Set the steam vent handle to Venting to quick-release remaining pressure.
- Remove lid and discard bay leaf.
- If a thicker broth is desired, set the 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.
Mealthy Tip: Ras el hanout is a North African spice blend found in specialty spice shops and increasingly in popular chain grocery stores. 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.