L - Instant Pot Spicy Moroccan Lamb and Lentil Stew

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L is for Lamb and Lentil.  We were introduced to Moroccan flavors years ago through one of those meal kit services, and decided we liked it very much.  I also love making soups and stews in the instant pot, so I adapted an ATK soup recipe fairly heavily to our liking.  (It was pretty plain on spices and texture prior and I only used it for a template, knowing the original was not what we preferred.)  This version was well received by the whole family, I would definitely make it again.  And honestly, I would probably just use stew meat, lamb or beef, because it's easier, though you do get good flavor from the bones.  I think it's a great dip your toe into lamb recipe because the spices mellow the lamb.  Although since we were used to elk and venison from my Dad, that really wasn't an issue for us.  It's just a lean, slightly stronger flavor.  We all called it a winner!

Random thoughts:  Did you know that ras el hanout can actually be used in a sweet recipe?  I attended a cooking class and the teacher mistakenly used it instead of a different spice blend in a sponge cake and ended up liking it better!  And yes, it was quite good, unique in a way you couldn't quite pin down.

Instant Pot Spicy Moroccan Lentil Soup

1 lb lamb shoulder chops (blade or round bone), 1-1½" thick, trimmed and halved (lamb stew meat is also perfectly acceptable, I used both this time)
¾ tsp sea salt or to taste
¼ tsp freshly ground pepper
2 tbsp avocado oil
1 onion, finely chopped
3 garlic cloves, peeled and crushed
2 tsp cumin seeds (or ~1½ tsp ground cumin)
1 tbsp ras el hanout seasoning
¼ cup harissa
¼ cup dried currants (chopped apricots or golden raisins may also be used)
1 Qt chicken broth
1 cup beluga black lentils, picked over and rinsed
3 medium carrots, quartered and diced
1 (14.5 oz) can diced tomatoes
1 (15 oz) can chickpeas, drained and rinsed (about 2 cups home cooked beans)
½ cup chopped fresh cilantro 

sour cream for garnish
fresh mint, chopped, optional 

Pat the lamb dry with paper towels and season with salt and pepper.  With normal saute selected, heat the oil for a few minutes until hot and shimmering. Place lamb in pot and cook until browned on each side, about 3 minutes per side; transfer to plate and set aside.  Do this in batches if necessary, the meat should be in a single layer and not crowded or it will steam instead of browning.

Add the onion to the fat left in pot, season with salt and pepper, and cook using the sauté function, until softened, about 4-5 minutes. Stir in the garlic and spices, and finally the harissa, and cook until fragrant, about 30 seconds to a minute. Slowly whisk in broth, scraping up the fond and browned bits and smoothing out any lumps.  Add the can of tomatoes.  Stir in the lentils, carrots, and currants, then add the lamb back into the pot including any accumulated juices.  

Lock the lid in place and set the pressure release valve closed to seal.  Set to cook at high pressure (manual or soup/stew) cook function for 15 minutes.  After the cook time has elapsed, turn off the pot and quick-release the pressure. Carefully remove the lid.

Remove and transfer the lamb pieces to a cutting board, let cool slightly, then shred into bite-size pieces using 2 forks; trim and remove excess fat and discard the bones. Stir the lamb and drained chickpeas back into the stew and let sit until heated through, about 3 minutes. Stir in a handful of the fresh cilantro and season with salt and pepper to taste. Top individual portions with cilantro and/or fresh mint and a small dollop of sour cream.  You can add an extra dollop of harissa for a little more punch if desired. 

As part of the 2026 Alphabet Challenge, organized by A Day in the Life on the Farm, we are sharing recipes that begin with L or include ingredients or methods that begin with L:  

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