Instant Pot Summer Moroccan Lamb

About

This Instant Pot Summer Lamb brings a taste of Morocco to the dining table! Rich with warming exotic spices and a hint of lemon, the lamb is cooked quickly but remains soft and tender. Perfect for a quick and easy family dinner.

Keto Instant Pot Summer Lamb Ingredients

This aromatic stew uses diced lamb shoulder seasoned with earthy cumin, ground coriander, sweet cinnamon and a touch of fiery ginger. The lamb is pressure cooked with red onion and garlic in stock before adding cauliflower rice to create a cous cous consistency. The stew is topped with toasted flaked almonds, tart dried cranberries and fresh cilantro to serve.

Serving Suggestions:

This wholesome stew is a great option for families. Perfect served with a hearty green salad or alternatively with some Keto bread for soaking up the broth. Alternatively, you could serve the stew on its own as a lighter lunch option.

Ingredients

17 ½ ounce lamb roast, shoulder, visible fat eaten
4 cup cauliflower rice
2 tablespoon, sliced almonds, raw
2 ⅓ tablespoon reduced sugar dried cranberries by meijer
2 tablespoon cilantro
2 teaspoon lemon peel or zest raw
2 teaspoon lemon juice
1 ½ cup chicken broth, bouillon or consomme, ready-to-serve can
1 tablespoon olive oil
1 small red onion
1 clove garlic
1 teaspoon ginger, ground
1 teaspoon cumin, ground
1 teaspoon ground coriander
½ teaspoon cinnamon, ground

Instructions

Thinly slice the onion and the garlic. Add the oil to the instant pot and set to sauté. Add the sliced onion and cook gently for a minute, then add the garlic. Cook for a minute or two more until soft and fragrant.
Dice the lamb and add with the lemon zest. Stir to combine. Continue to sauté until the lamb has browned all over. At this point you can season with salt and pepper as desired. This will depend on how salty your stock is.
Add the ground cumin, coriander, ginger and cinnamon and stir well to combine. Add the stock and lemon juice and stir well. Place the lid on the instant pot and set the timer for 25 minutes. After 25 minutes do a quick release of the pressure.
Once the pressure has released, carefully remove the lid and add the cauliflower rice. Stir well to combine. Place the lid back on the instant pot and set the timer for a further 3 minutes. After three minutes do another quick release of the pressure.
Whilst the cauliflower rice is cooking, add the flaked almonds to a dry skillet. Turn the heat to low/medium and toast gently for 3-4 minutes or until lightly golden. Keep an eye on these and turn throughout cooking to ensure they do not burn.
Roughly chop the cilantro. Divide the stew between serving bowls. Scatter with the fresh cilantro, toasted almonds and dried cranberries to serve.