Lamb and Lentil Stew (Instant Pot)

Last week a friend who had just returned from Morocco gifted me with a collection of spices straight from the vendor in Marrakech. In addition to bags of green cardamom pods, cumin, curry, and sweet paprika, was a packet of Ras El Hanout. Ras El Hanout means “top shelf of the shop” and contains the best spices the vendor has to offer. In this case, the blend is a mix of 35 spices!!!

So on this damp, grey December afternoon, I am making a Lamb and Lentil Stew, adding carrots for color and dried barberries for their bright, tart notes.

If you don’t happen to have Ras El Hanout, try substituting a combination of your favorite spices such as curry, cumin, paprika, cinnamon and cloves to make your own variation.

You can also substitute chopped, dried cranberries for the barberries.

2 tbsp. olive oil, divided
1 lb lamb shoulder chops, cut into 1/2 inch cubes
1 tsp Ras El Hanout Spice* (see recipe notes)
1 tsp ground cumin
1/2 tsp ground paprika
1/4 tsp garlic powder
1/4 tsp dried onion
1/4 tsp salt
1/8 tsp ground pepper
1 tbsp chopped garlic
1 cup chopped onion
1 cup sliced carrots
1 cup dried brown lentils
2 cups chicken broth
2 tbsp dried barberries (or cranberries)
1 tsp Ras El Hanout Spice
1 tsp dried cumin

1. Place the lamb cubes in a bowl. Combine the next seven ingredients to make a dry rub. Toss the lamb in this mixture and let sit for 5 minutes.

2. Turn the Instant Pot to sauté function and heat 1 tbsp of the olive oil. Add the lamb and sauté until lightly browned.

3. Remove the lamb to a small bowl and in the same oil, sauté the chopped onion and garlic, adding more oil if needed.

4. Return the lamb to the pot on top of the onions.

5. Add the lentils, carrots, barberries, chicken broth and remaining spices.

6. Turn the instant pot to pressure cooking mode and set for 15 minutes.

7. When the pressure cooking time ends, let the pot naturally release for 10 minutes, then open the vent to let it completely release.

8. Open the pot, stir, adjust seasoning, and keep warm until time to serve.

9. Serve alone or over rice.

10. Alternately, prepare the stew in a dutch oven on your stove top.

Servings: 6

Cooking Times
Preparation Time: 30 minutes
Cooking Time: 30 minutes
Total Time: 1 hour

Nutrition Facts
Serving size: 1/6 of a recipe (6.3 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.