Summary: This Moroccan-inspired lamb stew is a rich, comforting dish full of warming spices like cinnamon, ginger, and black pepper—perfect for cozy evenings or relaxed gatherings. To make it, combine cubed lamb (with some of the fat for extra flavor), bone broth, onion, garlic, carrots, celery, tomato paste, fresh ginger, cinnamon (lots!), black pepper, and salt in an Instant Pot. Pressure cook for 45 minutes (or simmer on the stovetop for 3–4 hours) until the lamb is tender. Add sliced mushrooms and cubed zucchini at the end and simmer until soft. Serve it on its own or spooned over couscous with optional toppings like crushed almonds, or pieces of dried figs, or apricots. For a refreshing touch, pair it with a mint, lime, and honey blended ice drink. This stew is deeply flavorful, easy to make ahead, and perfect for entertaining—it only gets better the next day! Additionally, between the spices, the cooked vegetables, the broth, and the lamb, this dish is very nutrient dense and (without the couscous) keto friendly, as well!
This lamb stew is one of my absolute favorite recipes passed down from my mom. It’s a dish that’s not only rich in flavor but also full of warmth and comfort. The combination of tender lamb, aromatic spices, and vegetables creates a hearty meal that’s perfect for cosy evenings. Traditionally served with couscous, this stew is also delicious on its own, making it incredibly versatile.
Recently, I used my new stainless steel Instant Pot to prepare this dish, and it made everything so much easier and faster without compromising on flavor. The Instant Pot really locks in the rich flavors, tenderizes the meat beautifully, and infuses the spices into every bite. If you don’t have an Instant Pot, you can easily make it on the stovetop—it’ll just take a little longer for the meat to reach that melt-in-your-mouth tenderness.
This recipe is packed with warm spices like cinnamon, ginger, and black pepper, making it taste like a hug in a bowl. The lamb fat (yes, I recommend using it!) adds an extra depth of flavor as it cooks down into succulent pieces, and the vegetables perfectly balance the richness. Once you’ve tasted it, you’ll see why this has become a family favorite!
Ingredients:
Lamb: 1 boneless leg of lamb, cut into cubes (I also included the fat by slicing it into strips and adding it to the pot to cook down. It turned into some of the most delicious, tender pieces, as you’ll see in the photo below!)
Broth: 1 quart of bone broth (I used some I had in the freezer)
Onion: 1 onion, cut into three large pieces
Garlic: 3 whole cloves, peeled
Carrots: 2 carrots, cut into 4 large pieces
Ginger: 2 tablespoon-sized pieces of fresh ginger, peeled
Celery: 1 stick, cut into three pieces
Tomato Paste: 1 can
Spices: 3 tablespoons cinnamon (this is key!), 1 teaspoon black pepper, salt to taste
Instructions:
Prep the Instant Pot: Place all ingredients into the Instant Pot—lamb (with fat strips), bone broth, onion, garlic, carrots, ginger, celery, tomato paste, and spices. Stir to combine. If the liquid doesn’t fully cover the ingredients, add a little water to make sure everything is submerged. This ensures a consistent cook and that all the flavors meld together.
Cook: Set your Instant Pot to the “Stew” setting for 45 minutes. The pressure cooking method will tenderize the lamb beautifully while intensifying the flavors.
- Stovetop option: If you’re using a stovetop, you’ll want to simmer the stew for 3-4 hours, checking periodically for doneness. The key is to cook the lamb until it’s fork-tender and falling apart.
Prepare the Vegetables: While the stew cooks, prep the following:
- 1 container of mushrooms, sliced
- 2 zucchinis, peeled and cubed (I recommend one yellow and one green for color and flavor). These vegetables will add freshness and a nice texture to the stew.
After Cooking:
- Once the stew has finished cooking, remove the pieces of fat. These are a real treat! You can eat them as-is or spread them on warm bread—trust me, it’s delicious.
- Skim any excess oils from the top of the stew. Save this flavorful oil for later use in cooking—it’s like liquid gold!
- Switch your Instant Pot to the “Simmer” setting and add the zucchini and mushrooms. Let them cook until tender or to your desired level of doneness. The mushrooms will soak up the rich broth, and the zucchini will add a slight sweetness to balance the spices.
Optional: Couscous
To complete the meal, I like to serve this stew over couscous, which absorbs the flavorful broth and adds a nice texture. To prepare the couscous, pour boiling water over 1/2 cup of couscous along with a bit of bouillon and butter for extra flavor. Let it steam for a few minutes, then fluff with a fork. For a more authentic Moroccan twist, sprinkle chopped almonds, dried apricots, figs, or currants into the couscous. These dried fruits will add a subtle sweetness and a bit of texture, making the dish feel even more festive and full of flavor.
This lamb stew is perfect for gatherings or a cozy family meal. The flavors develop even more as it sits, so feel free to make it ahead of time. If you’re lucky enough to have leftovers, the stew tastes even better the next day!
The rich broth, tender lamb, and aromatic spices will transport you to a place of comfort and warmth. Whether you serve it with couscous, bread, or on its own, this Moroccan-inspired dish will become a new favorite in your recipe collection.
If you skip the couscous, this dish is completely keto-friendly, making it a great option for those watching their carb intake. But if you do choose to add couscous, it’s a delicious and traditional way to soak up all the flavorful broth—highly recommended if you’re not avoiding grains!
Enjoy!